Posted by: Stephlechef | November 14, 2011

Will’s whiskey pork

Ooh get me with a guest cook! William’s signature dish, whiskey pork (and my patatas bravas stack)

I think this recipe came from an internet search, looking for a creative way to use up a bargain bit of pork, but it is really good and has become a bit of a regular 🙂 The bravas stack came from this fascinating post about sous-vide, which I had never even heard of before- . (I didn’t use the technique at all, but I used the pic and ingredients :))


Whiskey pork

(Budget dependent on how much the pork costs!! But the topping is made from things you should already have bobbing around in the kitchen)

(for 2)

2 pieces pork chop/loin steaks etc (with a nice ridgy bit of fat on, sorry obesity crisis but it’s nice)

30ml whiskey

squeeze of lemon/lime juice

10ml honey

1tsp mustard

2tbsp water



Heat the whiskey, honey, lemon and water in a saucepan and heat until the honey dissolves.

Stir in the mustard and cook until reduced and thickened.

Spread with a pastry brush onto one side of the pork and top with breadcrumbs.

Fry in butter and oil for 2-3 minutes on each side (plonk it down quick into hot-ish oil so the breadcrumbs don’t fall off)

Then normally we would oven it for another 5 minutes, but as I am stupid and didn’t switch the oven on, yesterday we grilled it, which made it lovely and tasting like it came from the barbecue. So do that, but make sure it cooks!


Patatas bravas stack

(Total cost ÂŁ1.20, 60p per person) – this is because peppers cost a fortune!

2 medium sized potatoes

1 red pepper

1 small onion

red wine vinegar (don’t buy it just for this if you don’t have it already!)


chilli powder (or a fresh red chilli)

salt and pepper

squeeze tomato puree


First, chop the potatoes into small cubes (don’t bother peeling them if they’re clean enough) and cook them – I did them in the microwave in a Pyrex with a little bit of water.

Fry chopped pepper and onion gently until softened, throw in the cooked potato and sizzle it about in the oil, it should all go nice and crispy in bits, softened in bits. Then throw in a dash of vinegar, a squeeze of tomato puree, about a teaspoon of paprika, and pinches of salt, pepper and chilli, and sizzle that all about too.

Then if you’re making a stack, squidge it gently into a food ring. Mix cook done!



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