Creamy Paprika Pork

1. 1

   Prepare the rice according to package instructions. Set aside.

2. 2

   Heat the oil in a large deep frying pan and fry the pork slices over a high heat for 5-6 mins until browned all over and cooked through, turning occasionally. Add the scallions for the last 1-2 mins. Sprinkle over half the paprika and season to taste. Remove the pork slices and spring onions to a warmed serving dish and cover and keep warm.

3. 3

   Reduce the heat and add the butter to the pan. Heat gently until melted, then stir in the flour and cook for 1 min. Pour in the stock and bring to a boil, scraping any sediment from the bottom of the pan. Add the cream and simmer for 5 mins until the sauce has thickened. Season to taste.

4. 4

   Pour the sauce over the pork and scallions and sprinkle with the rest of the paprika. Serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.