Stir Bourbon, sugar and soy. Put pork file in a freezer bag or bowl and pour the marinade over the meat. Put in the fridge for at least an hour. Roast in oven in 220° for 15-18 min to the inner temp of 60 or barbecue it. Wrap in tin foil and let the meat rest for 5-10 min. Serve with Sour Cream Bourbon sauce and sweet potatoes.

10 cl Bourbon

5cl brown sugar
10 cl soy
2 lbs pork file

Heat oil in a wok or fryer pan. Fry fine chopped sallad onions 30 secs. Add Bourbone gently (CAUTION: Might catch fire, take pan away from stove and fan first).  Sauté onion with bourbon until the onion is transparent and the alcohol has evaporated (3-5 min). Let cool of in a bowl. Add Crème Fraiche and remainder of ingredients.

1 spoon olive oil
3 salad onions
7 cl Bourbon
1 can (250g) Crème Fraiche
2 tea spoons honey
2 tea spoons Dijon mustard
salt n peppa