Step 1

Trim and discard any membrane from the pork, then cut the meat into finger-sized strips.

Step 2

Heat a large, non-stick frying pan until hot and add half of the oil, followed by half of the pork strips. Stir-fry quickly until browned then tip onto a plate. Repeat with the other half. (It's crucial to brown the meat quickly over a high heat to avoid it toughening up.)

Step 3

Lower the heat to medium and add the soup. Bring the soup to a simmer, scraping up any meaty bits from the pan as it bubbles. Whisk in the crème fraîche and mustard and simmer hard for 5-8 minutes, or until the sauce is rich and has reducd by almost half. Return all of the pork – along with any juices – to the pan and heat through for 1 minute. Season with salt and pepper and stir in most of the parsley.

Step 4

Garnish with the remaining parsley and serve with rice, potatoes or fries.