Similar to Filipino menudo, paprika and cranberry pork stew ditches the potatoes, peas, carrots, raisins and most of the tomato sauce. Instead, there's a copious amount of smoked paprika, dried cranberries, eggplants and sweet potatoes.

Paprika and Cranberry Pork Stew

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 3
Author Connie Veneracion


  • 500 grams pork belly
  • 2 tablespoons olive oil not extra virgin
  • 1 teaspoon minced garlic
  • 1/2 cup onion finely chopped
  • 2 tomatoes cut into wedges
  • 2 pinches dried oregano
  • 1 bell pepper finely chopped
  • 1 bay leaf
  • 1 and 1/2 teaspoons smoked paprika
  • 1/4 cup tomato sauce
  • 2 cups bone broth
  • 100 grams dried cranberries
  • salt to taste
  • pepper to taste
  • 1 eggplant cubed
  • 1 sweet potato peeled and cubed
  • 1/2 cup sweet peas


  • Cut the pork into one-inch cubes.
  • Heat the olive oil in a pot. 
  • Lightly brown the pork cubes in the hot oil.
  • Add the garlic, onion, tomatoes, oregano, bell pepper, bay leaf and paprika. Cook, stirring, often, until the vegetables start to soften.
  • Pour in the tomato sauce and bone broth.
  • Stir in the cranberries. 
  • Bring to the boil, cover the pot, lower the heat and simmer for 20 minutes.
  • Taste the sauce. Add just enough salt and pepper to balance the flavors. How much salt depends on how salty the bone broth is. A quarter teaspoon of pepper should be enough unless you like the flavor of pepper to really stand out (I don't!), in which case, you are welcome to use more than a quarter teaspoon.
  • Cover the pan and continue simmering the pork for another 15  to 20 minutes. At this point, the sauce should have reduced considerably.
  • Add the eggplant, sweet potato cubes and peas. Stir. Simmer the stew, covered, for another seven to 10 minutes.
  • Give the sauce one last taste and add more salt and pepper, if needed, before serving.