Pork Flambe

I invented a recipe for Bourbon Chicken recently (made from several recipes I found) — family really likes it. Last week Patrick asked if I could make a brandy sauce. I thought about it … and did one better.

Pork Flambe

1 Tbsp olive oil
1 Tbsp butter
2 lbs pork loin, sliced 3/8″
salt & ground black pepper
1/2 tsp dried ginger
1/2 tsp dried mustard
1/4 cup brandy

In a deep oven-proof skillet, saute pork in oil & butter until lightly browned on both side, seasoning with salt & pepper. Don’t over cook! Lean pork turns to shoe leather when overcooked.
Pour the brandy in a small skillet and set over lowest heat. Remove pork to a bowl. Add the ginger and mustard to the oil remaining in the pork skillet. Stir the spices until fragrant, 1 minute or so. Put pork back in with spices, turn off heat, and stir to coat.

Light the brandy and pour over the pork. WARNING: This IS going to flare up. For the first time it is best to take both skillets out doors before lighting.

When the fire goes out stir the pork again and serve.

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