Creamy pork strips. You know those evenings when you come home late, the fridge is practically empty, but you desperately crave something tasty? These creamy pork strips are my favorite solution. They’re made with very few ingredients and in less than ten minutes you can have a meltingly tender dish on the table that makes everyone happy. It’s proof that you don’t have to spend hours at the stove to get a really flavorful result. Come with me and let’s start messing about in the kitchen.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the creamy pork strips
- 5 oz Soffritto (chopped onion, celery and carrot base)
- 11 oz pork loin (sliced)
- 3.5 oz carrots
- rice flour
- 1 Frying pan
Steps for the creamy pork strips
Cut the pork loin into thin strips and thoroughly coat them in rice flour so the surface is completely breaded.
Pour a drizzle of oil into a pan and sauté the soffritto for about 5 minutes, until it turns golden.
Add the carrots, cleaned and cut into small pieces, and let them absorb the flavors in the cooking base for five minutes.
Add the pork strips and let them brown for a few minutes over high heat to seal the meat.
Pour in a generous cup of water (about 1 cup / 8 fl oz) and season with salt, stirring well to dissolve the flour and create the cream.
Cover with the lid and continue cooking over low heat for 10 minutes, adding more water if the sauce reduces too much.
I hope you like this recipe as much as I do! It’s the classic dish that solves an evening with minimal effort and maximum reward.
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Storage
As for the creamy pork strips, the best way to store them is to place them in an airtight container once they have completely cooled.
In the refrigerator they keep well for 1–2 days at most. When you decide to eat them, I recommend reheating them in a pan adding a splash of water or milk: this little trick helps loosen the creamy sauce, which tends to thicken when cold, restoring the dish’s original tenderness.
