1 tbsp of your favourite oil 2 red onions, finely sliced 450g diced shoulder of pork 250g pack mushroom, sliced 200g diced peppers 200g diced courgette 1½ tbsp smoked paprika 1 tbsp tomato purée 200ml chicken stock 100ml soured cream
1. Heat pan until hot, add oil and the add pork and cook until nicely sealed and browned. 2. Season with salt and pepper, remove from the pan and set to one side. 3. Heat some more oil in the pan, tip in the onions and garlic, and cook for 2-3 minutes until soft and golden. 4. Add in the mushrooms, peppers and courgette, and cook on a high heat for 3-4 minutes. 5. Add back in the pork and add the paprika and cook for 1 minute more. 6. Stir in the tomato purée, then pour on the stock and simmer for 20-30 mins until the pork is cooked through and nice and tender. 7. Finally, mix in the soured cream and some seasoning. 8. Serve with boiled rice, enjoy.
It can be tempting to reach for the shop-bought sauces when dinner time rolls around but Chef Edward Hayden joined us this morning with a simple homemade alternative to the take-away classic, sweet and sour pork.