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Paprika pork with caponata

Paprika pork with caponata

Total Time
35 min
10 min
25 min


Ground paprika

1 tsp, (sweet)

Dried oregano

1 tsp

Fresh lemon rind

1 tsp, finely grated

Olive oil

1 tbs

Pork butterfly steak, raw

480 g, (Buy 4x150g), fat trimmed

Red onion

1 medium, thinly sliced

Red capsicum

1 medium, thinly sliced


1 clove(s), crushed

Capers, rinsed, drained

1 tbs

Canned diced tomatoes

400 g

Mixed salad leaves

70 g


  1. Combine the paprika, oregano, lemon rind and half the oil in a large bowl. Add the pork and toss to coat.
  2. Heat the remaining oil in a frying pan over medium heat. Add the onion and capsicum and cook, stirring, for 5 minutes or until softened. Add the garlic and capers and cook for 1 minute or until fragrant. Add the tomato and ½ cup (125ml) water and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes. Uncover and simmer for 4 minutes or until thickened slightly.
  3. Meanwhile, heat a barbecue grill or chargrill over medium heat. Cook the pork for 3 minutes each side or until cooked through. Transfer to a plate. Cover and set aside for 5 minutes to rest.
  4. Serve the pork with the caponata and salad leaves.


SERVING SUGGESTION: Crusty sourdough bread.