Peppered Ulster Pork


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Irish whiskey is a must for this recipe, so only substitute under dire conditions!

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  • 1 lb pork fillets, cut into strips
  • freshly ground black pepper
  • 1 oz butter
  • 1/2 lb carrots, peeled, cut into strips
  • 1 large onion, chopped
  • 1/4 lb mushrooms, sliced
  • 3 Tbs. Irish whiskey
  • 5 fluid oz. sour cream
  • fresh parsley, chopped, to garnish

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

Yield: 4 servings

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