Paprika Pork in a Pot

1. 1

   Heat 2 tbsp oil in a pan add the onions and garlic and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.

2. 2

   Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over.

3. 3

   Stir in the paprika and mushrooms, cook briefly, then add the stock and bring to the boil.

4. 4

   Cover and cook for 30 minutes, until the pork is tender.

5. 5

   Stir in the creme fraiche and simmer for a further 2 minutes.

6. 6

   (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.)

7. 7

   If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable - broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.

* Per serving · 4 servings · Values may vary.

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