Tuesday, July 1, 2008

Pork With Stilton

Pork With Stilton
serves 4

350g/12oz boneless pork steaks,
cut into 1cm/1/2in cubes
plain flour for coating
25g/1oz butter
1 tablespoon white wine vinegar
75ml/3fl oz red wine
75g/3oz Stilton cheese, crumbled
salt and freshly ground black pepper

• Season the flour with salt and pepper. Dredge the pork thoroughly in the seasoned flour. Heat the butter in a frying pan, and gently fry the pork until lightly browned and cooked through. Remove from the pan using a slotted spoon, and keep warm.
• Drain the fat from the pan and pour in the vinegar and wine. Stir, scraping up all the meat residues, and bring to the boil. Reduce the heat to very low, and stir in the Stilton until it has melted. Taste and season with salt and pepper.
• Spoon the sauce over the pork, then serve immediately

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