Wednesday, March 16, 2011

Braised Pork with Colcannon for St. Patrick's Day

Unless you're Irish, Saint Patrick's day is mostly an excuse for drinking beer and wearing green. Come to think of it, that's pretty much what it's for if you are Irish. For a foodie, it's an excuse to eat Irish food. With that in mind, I'd like to share this recipe I found for a whiskey-braised pork shoulder with colcannon. Served with Irish soda bread, it should make a hearty supper.

Note: you can omit the whiskey if you want, replacing it with more broth. There isn't really a good substitute for whiskey in cooking.

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