Place a large non-stick pot or casserole over high heat and 30ml of the oil. Allow to heat up and add the pork cuts searing them for about 3’ and until all sides are nicely browned. Remove from the pot and keep aside.
In the same pot add the rest of the oil, 30ml, and allow to heat up. Then we add the courgettes, peppers, scallions and sauté for about 4’. Add the tomatoes and the dry coriander, season with the salt and pepper, close the lid and cook at low heat for 8’until nicely softened.
In the meantime, dilute the mustard in the water and keep aside.
Return the pork to the pot, pour the diluted mustard and cook for about 20’. Just before serving add the parsley.