1 Specially Selected Pork Fillet
2 medium Red Onions
1 x Quixo Beef Stock Cube
200ml Boiling Water
5/6g Stonemill Black Peppercorns
20ml Napoleon Brandy
200ml Cowbelle Double Cream
15ml The Pantry Lemon Juice
300g Bilash Long Grain Rice
A little Solesta Sunflower Oil
Grind the peppercorns coarsely in a pestle and mortar or use the end of a rolling pin in a bowl.
Cut the pork fillet into thin medallions, discarding any sinew and fat, then peel and chop the onions finely.
Cook the rice as instructed on the pack for 12/15mins.
In a large frying pan or wok heat some oil and add the pork medallions and onions.
Fry for about 15 minutes, turning as they cook, until sealed and slightly brown.
Sprinkle over the ground peppercorns.
Meanwhile, crumble the stock cube in the boiling water and stir until dissolved.
Pour the brandy into the pan and heat through, pour over the stock, cream and lemon juice, turn down the heat to a simmer and stir - heat this through for a few minutes - then serve with the pork on a bed of boiled rice.