Ulster Peppered Pork
Serves 4
450g (1lb) Pork Fillet, cut into strips
225g (8oz) Carrots, peeled, cut into strips
150ml (5 floz) Soured Cream
100g (3˝oz) Mushrooms, sliced
25g (1oz) Butter
1 Large Onion, sliced
3 tbsp Irish Whiskey
Fresh Parsley, chopped
Freshly Ground Black Pepper
Melt the butter in a large frying pan, add the pork and carrots, season with black pepper,
Stir-fry for 5 minutes.
Add the mushrooms and onions, cook until softened.
Reduce the heat, stir in the whiskey and soured cream and heat through, do not allow to boil.
Garnish with chopped parsley before serving.
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