Main Course
Pork, Gin & Juniper Stroganoff
A harmonious blend of rich pork, aromatic juniper, and the botanical essence of gin, creating a uniquely flavourful and indulgent stroganoff
Ingredients
- 500 g pork fillet thinly sliced
- 1 ½ red onions thinly sliced
- 2 red peppers thinly sliced
- 4 garlic cloves minced
- 1 tsp juniper berries approximately 10 berries, crushed
- 50 ml gin
- 2 tbsp Dijon mustard
- 1 stock pot beef or vegetable
- 1 tsp smoked paprika
- 250 g cream
- 200 g crème fraiche
- Salt and pepper to taste
- Fresh parsley for garnish optional
Method
- Heat some cooking oil in a large pot over medium-high heat.
- Add the thinly sliced pork fillet to the pot and cook until browned on all sides. Remove the pork and set it aside.
- In the same pot, add a bit more oil if needed, then add the sliced red onions and red peppers. Sauté them until they are softened and slightly caramelised.
- Add the minced garlic and crushed juniper berries. Cook for another minute, stirring constantly to prevent burning.
- Pour in the gin and let it simmer for a couple of minutes to allow the alcohol to cook off and the flavours to meld.
- Stir in the Dijon mustard, stock pot, and smoked paprika until well combined.
- Return the cooked pork fillet to the skillet, stirring to coat it evenly with the sauce.
- Lower the heat to medium-low and pour in the cream and crème fraîche. Stir well to combine all the ingredients.
- Allow the stroganoff to simmer gently for about 5-7 minutes, or until the sauce has thickened slightly and the pork is cooked through.
- Garnish with fresh parsley if desired. It pairs well with rice, pasta, or crusty bread.
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