Peppered Pork

Ingredients:

500g (1 lb2oz) pork fillet or stir-fry pork, sliced into small strips

1 -2 tsp freshly ground black pepper (to taste)

2 tbsp olive oil to coat

2 tbsp suflower oil

2 red onions, chopped

2-3 cloves garlic, minced

100g (4oz) mushroom (a selection adds flavour)

1 tbsp plain flour

4 tbsp brandy

200ml  chicken or vegetable stock

200ml cream or milk

sea salt and additional freshly ground black pepper to taste

Some fresh parsley if you have any around for the top.

Method:

Preheat your wok, meanwhile toss the strips of pork in the tsp of black pepper and olive oil.  To test for the correct temperature, place one strip of pork into the wok and it should immediately sizzle.   Now add 2 tbsp sunflower oil and all the onion and when soft add the pork strips and garlic.   Cook this for 3 minutes then scatter over the flour and cook in for 1 minute.

Next add the brandy and cook until evaporated approximately 1 minute and then add the stock, stirring well to incorporate the flour to make the sauce.

Once a sauce has been achieved, add the mushrooms and cook for 2 minutes then finish off with adding the cream/milk and bring to a gentle simmer, for approximately 5 minutes or until fully cooked. Taste and adjust the seasoning with additional pepper and salt, fresh parsley also adds flavour.    Serve with tricolour rice i.e. add 2 tbsp of frozen sweetcorn and 2 tbsp frozen peas to your rice while cooking.  This dish is also delicious served with linguine or thick noodles.

NOTE:

You can easily substitute green beans, mangetout, sugar snap peas for the mushrooms and the additional green also looks good in the dish.