Quick pork with mild spices

Recipe uploaded by

Good Food

4 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat 1 tbsp of the oil in a wok or large frying pan until very hot. Add the pork and stir fry for 3-4 mins until it starts to brown. Remove from the pan, set aside and wipe the pan out with a piece of kitchen paper.
2. Pour the remaining oil into the pan and tip in the spices. Cook over a medium heat for a minute to release their aromas. Pour in the chicken stock and cook for about 3-4 mins over a high heat until reduced by about half. Toss in the peas. Take it off the heat and stir in the yogurt. Season if you want to. Add the pork and warm through, then scatter over the coriander. Serve with some rice.

290 kcalories, protein 29g, carbohydrate 5g, fat 17 g, saturated fat 4g, fibre 2g, salt 0.46 g

'The paprika and cumin gave the dish a nice spicy taste that wasn't too hot for the kids. This is easy, looks great and there's virtually no washing up, a perfect midweek dish.'

Latest comments and suggestions

• Grym

  04 November 2007

  Grym rated and commented on this recipe

  

  this was disgusting - a horrible thin sauce that tasted of nothing

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JNCWFood

  03 January 2008

  JNCWFood commented on this recipe

  I really liked this. It has a subtle but very tasty flavour to it. The fresh coriander adds a nice touch

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JNCWFood

  03 January 2008

  JNCWFood rated and commented on this recipe

  

  I really liked this. It has a subtle but very tasty flavour to it. The fresh coriander adds a nice touch

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kiwi Judi

  01 February 2008

  Kiwi Judi commented on this recipe

  If this recipe has been tested, then BBC would have adjusted the recipe Ingredients to advise whether to use Paprika Piquante or Paprika Dulce. Makes a lot of difference.....!!! Assume that it is Piquante because the title suggests "spices". To Grym. You probably need to reduce the stock for a lot longer- not only does it give body (vs thin) but it gives a more intense flavour. (I have made this mistake on other recipes in the distant past.) To all, Tonight I used chicken strips and parsley because I did not have Pork or Coriander. Tasted just fine. Mild spices is the name of the game. Cheers

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Neil

  05 February 2008

  Neil rated and commented on this recipe

  

  My experience was similar to Grym's. I think Kiwi Judi is right that the stock needs to be reduced more than the recipe suggests. I also found that the yogurt tended to separate when added. Maybe half-fat creme fraiche would be better.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Louise

  17 March 2008

  Louise rated and commented on this recipe

  

  Quick, easy, simple and tasty!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2806/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 3 tbsp vegetable oil
• 350g pork fillets (tenderloin), cut into thick strips
• 1 tsp paprika
• 1 tsp ground cumin
• 225ml chicken stock
• 100g frozen peas
• 1 rounded tbsp Greek yogurt
• handful coriander , roughly chopped

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 3

Preparation and cooking times

Ingredients

• 3 tbsp vegetable oil
• 350g pork fillets (tenderloin), cut into thick strips
• 1 tsp paprika
• 1 tsp ground cumin
• 225ml chicken stock
• 100g frozen peas
• 1 rounded tbsp Greek yogurt
• handful coriander , roughly chopped

290 kcalories, protein 29g, carbohydrate 5g, fat 17 g, saturated fat 4g, fibre 2g, salt 0.46 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk