4: Pour 3 tablespoons olive oil into a large frying pan on high heat. When really hot, add the chopped onion. Salt and pepper, then cook for one minute without colouring.
5: Add the sliced mushrooms, mix well...
6: ...and cook until all the liquid has evaporated. Fry a little longer until they start to brown.
8: Pour 2 tablespoons olive oil into the same pan on high heat. When really hot, add the diced pork. Fry, stirring frequently.
9: Add 250 ml liquid cream, mix and bring to the boil.
10: Add the mushrooms and mix in. Turn down the heat and leave to thicken.
11: Your sautéed pork is ready.
Remarks
The lemon juice and parsley in stage 7 are important for flavour: the fresh herb and hint of acidity add real depth to the dish. You can vary this recipe by using different kinds of meat and mushrooms.