Bangalow Sweet Pork Stroganoff

by Jane (follow)
Pork (120)      Zucchini (102)      Brown Rice (12)     

Pork stroganoff
Bangalow Sweet Pork Stroganoff

This is an easy and delicious dish to make. It is lovely and creamy but the zucchini and coriander help to make it taste lighter and fresher than a traditional stroganoff. I like to use ready-diced Bangalow Sweet Pork which is very tender and has a particularly tasty flavour. However if you're making this recipe outside Australia, you could try a quality cut of pork neck fillet from your butcher.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Makes: 2-3 servings

1 small pack diced Bangalow Sweet Pork (about 340g)
1 small onion
1 zucchini (courgette)
1/4 cup chicken stock
1/2 cup cream
1 tbs lemon juice
2 tbs mustard (dijon or wholegrain)
1/4 tbs paprika
1 tbs chopped coriander
Black pepper
Brown rice to serve

Pork stroganoff
Ingredients ready to go

Chop the onion into thin slices and fry until soft in a little olive oil
Add the diced pork and fry gently until lightly browned. Be careful not to overcook the pork.
Slice the zucchini into thin batons and add to the pork and onions, frying for another few minutes
Add the lemon juice, paprika, mustard and stock to the pan and stir over a gentle heat to reduce the liquid.
Stir in the cream, black pepper and chopped coriander and simmer gently for a few minutes until the sauce is rich and creamy.

I like to serve on a bed of brown rice with a sprig of fresh coriander for garnish. The nutty flavour of the brown rice complements the creamy sauce really well.

Pork stroganoff
Fry the onions until soft

Pork stroganoff
Frying the pork with the onions

pork stroganoff
Adding the stock and spices

pork stroganoff
Simmering gently to get a rich creamy sauce

#Brown Rice
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