This week’s veggie box contained a big bunch of fragrant basil, and the fridge contained some pork escalopes. I’d planned to cook pork with paprika, but kept thinking about the wonderful basil in a jug of water on the kitchen window sill. So this is what I did.
- 3 tbsp olive oil
- 2 red chillies, deseeded (unless you like a real kick) and chopped finely
- 2 cloves garlic, chopped, or 1 tsp garlic purée
- 400g pork escalopes, cut into thin strips, then into pieces around 1 to 2 inches long
- 4 heaped tbsp (or more) chopped fresh basil
- 400g tin chopped tomatoes
- 4 tbsp cream (optional)
In a wok or frying pan, heat the olive oil, and add the chopped chillies and garlic. Fry on a high heat for 2 minutes. Add the pork, and stir fry till no longer pink. Add the chopped basil, and stir well. Add the chopped tomatoes and bring to the boil, then turn the heat down and simmer for 10 minutes, or until the pork is cooked and the sauce has thickened a bit. Add black pepper, and the cream, if using. Eat and enjoy!
I served with jacket potatoes, and steamed vegetables, but this would also go well with pasta and a salad.