Super creamy paprika pork

Preparation

Cut the M&S outdoor bred pork loin steaks into thin strips. Slice the peppers into 1cm thick strips. Slice the white mushrooms. Made from 1 stock cubes the hot chicken stock. Chop the fresh parsley. Slice the white onions. Cook according to packet instructions the basmati rice.

And the rest...

1. 1 Heat a splash of olive oil in a non-stick frying pan over a medium-high heat.
2. 2 Add the pork strips, season with salt and pepper and stir-fry for 2 minutes until slightly caramelised, then remove the pork from the pan and set aside.
3. 3 Place the pan back on the heat, add a little more oil if needed, and stir-fry the onion and peppers for 3 minutes. Next, add the mushrooms and cook for a further 5 minutes until soft.
4. 4 Return the pork to the pan, then sprinkle in the smoked paprika, ensuring the pork and veg are evenly coated. Stir-fry for another 2 minutes.
5. 5 Add the stock, reduce the heat and simmer for 3 minutes.
6. 6 Stir in the soured cream, simmer for 1 minute then add chopped parsley, if using. Serve with fluffy basmati rice.

And the rest...

And the rest...