Thursday, 28 November 2013

Paprika Pork

Serves 4
Syns per serving; Syn-free on Original and Extra Easy
• Fry Light
• 2 large Spanish onions, thinly sliced
• 1 red pepper, deseeded and cut into chunks
• 500gm lean pork fillet, cut into chunks
• 2tbsp paprika
• 300ml chicken stock
• freshly ground black pepper
• handful of roughly chopped fresh flat-leaf parsley (optional)
1. Spray a large frying pan with Fry Light. Add the onions and pepper and cook for 5-6 minutes, stirring occasionally.
2. Stir in the pork and cook for 4 minutes, or until browned. Sprinkle over the paprika and cook for 1 minute.
3. Add the stock to the pan and bring to the boil. Cover with a tight-fitting lid and simmer for around 30 minutes. Season to taste, garnish with the parsley if using and serve with a selection of superfree vegetables.

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