Sunday, October 11, 2009

20091011 Chilli Pork

(SOURCE: BBC Good Food Magazine)

It is supposed to be "Paprika Pork", but as I didn't have paprika then, I replaced paprika with chilli instead. Still good!

2 tbsp sunflower oil
3 onions, thinly sliced
600g pork fillet, cut into bit-sized chunks
2 tbsp chilli
300ml chicken stock
100ml creme fraiche
some chopped parsley

1. Heat the oil in a pan, add the onions and fry for 10 minutes, stirring occasionally until soft and lightly colored.
2. Add the pork to the pan and stir over a failrly high heat to seal and brown all over. Stir in the chilli, cook briefly, then pour in the stock and bring to the boil.
3. Cover the pan and cook for 35 minutes, until the pork is tender. Stir in the cremem fraiche and simmer for a further 2 minutes. Scatter with chopped parsley and serve.

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