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This is a fantastically fast supper to prepare. Remember that the smoked pork is already partially cooked, so take care not to overcook it. This recipe was shared by Rhodes foods. It also features on their website Rhodes. Click here for more Rhodes recipes.

Sherry & Apricot Pork

Ingredients


  • 500 g smoked pork strips
  • Salt and pepper
  • About 40 g butter
  • 30 ml cornflour
  • 40 ml Rhodes Smooth Apricot Jam
  • 20-40 ml dry sherry
  • 6 spring onions or 1 small onion, chopped
  • 1 large carrot, thinly sliced
  • 1 red sweet pepper, thinly sliced
  • 250 g mushrooms, halved
  • 60 ml shredded basil leaves



Chef's hint: For an extra-smoky flavour, replace the pork with gammon steak. If you can’t find smoked pork, use regular pork instead. Replace the Rhodes Smooth Apricot Jam with half a tin of Rhodes Peaches, drained and chopped into small pieces.

Method


Season the pork with salt and pepper. Heat the butter and fry the strips until golden brown. Set aside. Mix together the cornflour, apricot jam and sherry and blend until smooth. Fry the onions, carrot, sweet pepper and mushrooms for about 5 minutes. Season with salt and pepper. Add the pork strips and the cornflour mixture to the onion mixture and bring to the boil, reduce the heat and simmer until the sauce has thickened. Add the basil leaves and serve with mash.

Serves 2-4