I cooked this last night for Fig, Alberto and I. I’m not sure where the recipe is from – I just have it as a photo on my phone. I can’t remember where I photographed it or what book it is from. Ah well. It’s very tasty though.
I served it with the nice cheesey, olive oil mash that I detailed in the steak recipe from last week and some steamed kale. It’s a nice, tasty recipe and the stock and crème fraîche make a nice, rich, flavoursome sauce.
2 tablespoons of olive oil
3 onions, thinly sliced
600-700g of pork fillet, cut into bite-sized pieces
2 tablespoons of paprika
300ml of chicken stock
150ml crème fraîche
Freshly chopped parsley
Heat the olive oil in a large pan and fry the onions for 5-10 minutes until softened and coloured.
Add the bite-sized pork pieces to the pan and cook over a fairly high heat until browned all over.
Stir in the paprika and cook briefly, then add the stock and bring to the boil
Cover and cook for 30-40 minutes until the sauce has thickened and the pork is tender.
Stir in the crème fraîche and simmer for a further 2-3 minutes.
Sprinkle with parsley and serve.