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Pork with ginger and mustard cream

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Pork with ginger and mustard cream

I belive pork has an affinity with mustard and slightly sweeter sauces. This recipe uses what the supermarket meat counters refer to as "pork minute steaks" - don't be fooled, they take longer than a minute to cook!


  • 2 tablespoons oil
  • 4 pork minute steaks or pork scotch fillets
  • 4 tablespoons finely chopped or sliced crystallised ginger
  • 6 spring onions, trimmed and finely sliced
  • 1 clove garlic, crushed, peeled and finely chopped
  • ¼ cup medium sherry
  • ¼ cup cream, fresh or sour is fine
  • ½ cup chicken or vegetable stock, or water
  • 2 tablespoons American or mild mustard


  1. Heat the oil in a frying pan and when hot, add the pork steaks. Cook 3 minutes on each side, turning only once. Transfer to a plate.
  2. Lower the temperature to medium and add the ginger, spring onions and garlic and cook for about 1 minute until the mixture smells fragrant.
  3. Add the sherry and bring to the boil for 1 minute. Add the cream, stock and mustard and return the pork to the pan. Simmer a further 2-3 minutes before season with salt and pepper (optional). Serve with late summer vegetables.

Cooks Tips

- Subsitute the pork with chicken if wished.

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