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Peppered Ulster Pork


450 g pork fillet; cut into strips
freshly ground black pepper
25 g butter
225 g carrots; peeled, cut into strips
1 large onion; chopped
100 g mushrooms; sliced
3 tablespoons Irish whiskey
150 ml soured cream
fresh parsley; chopped, to garnish

Yield: 4 servings

Liberally sprinkle the pork with black pepper. Melt the butter in a large frying pan, add the pork and carrots, stir-fry for 5 minutes. Add the onions and mushrooms and cook until soft. Stir in the whiskey and soured cream and heat through, do not boil. Serve garnished with chopped parsley.




STACKS, The Art of Vertical Food

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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.