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Nutrition: per serving

  • kcal654
  • fat54g
  • saturates29g
  • carbs8g
  • sugars7g
    low
  • fibre3g
  • protein32g
  • salt1.77g
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Method

  • step 1

    In a large non-stick frying pan over a medium-high heat, season and fry the sliced mushrooms in the dry pan for 5-6 mins, stirring occasionally to release and evaporate their moisture. Once they are golden and no longer releasing any liquid, drizzle in the oil and add the onion. Cook for 8-10 mins, reducing the heat slightly, until softened and beginning to colour.

  • step 2

    Add the paprika and mix well, then add around 200ml water, stirring, to allow all the caramelisation from the pan to lift and prevent the paprika from burning.

  • step 3

    Stir in the pork, cream and soy sauce and season generously. Bring the sauce to a simmer, then reduce the heat, cover and cook for 5 mins. Remove the lid and cook for another 2-3 mins until the sauce has thickened slightly and the pork is cooked through. Season to taste and serve sprinkled with a sprinkling of parsley, alongside fries, mash or rice.

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Comments, questions and tips (17)

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Overall rating

A star rating of 4.7 out of 5.46 ratings

PatsyLee

Just made this, following the method to the letter. Absolutely delicious.

nclose

It’s a keeper. Enjoyed the first batch from the pan but the second, from the freezer portion a couple of weeks later, was even better.

barbaric_daisy

Excellent! Tastes more complicated than it is, few ingredient packing a punch!

griffiths.rebecca98971

I’ve just added this to my “keepers” collection. Super easy and the husband gave me the highest praise “this is the first time you’ve not over cooked pork”, it’s only taken almost 20 years!! I did add two red peppers to it as I like a lot of veg.

david01001

Fantastic recipe. Second time we elevated it by switching the water for chicken stock. Also, switch out olive oil for butter and gently caramelise the pork in the mushrooms and onions before adding other ingredients. Banging!

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