https://www.lifestylefood.com.au/recipes/23221/pale-ale-pork-and-leeks

LifestyleFOOD.com.au

Tareq takes the ferry out to Bornholm, a Danish island that has seen its share of invaders and reluctantly took part in WW2. The islanders are fiercely self-sufficient and this attitude reflects in the huge number of food producers making products that are sold both locally and internationally.

Ingredients

  • 1 leek

  • 700 g wild boar fillet, tenderloin

  • 4 fresh figs

  • 3 tbsp rapeseed oil for cooking

  • 2 twigs of thyme

  • 200 ml beer, use a lager that is not too bitter

Method

  • 1.

    Cut the leek in half, lengthwise. You may have also have to cut it to fit your pan. Blacken the leek on one side in a hot and dry pan. Salt to taste. Remove and set aside.

  • 2.

    Cut the figs in half and fry on one side in a hot pan with 2 tablespoons of rapeseed oil.

  • 3.

    Cut the tenderloin into 4 pieces. Fry them in a hot pan with 1 tablespoon of rapeseed oil. Turn the meat frequently until cooked to medium.

  • 4.

    Add thyme, beer and figs and cook for 1–2 minutes.

  • 5.

    Serve!

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 97892kj
  • Fat Total 7107g
  • Saturated Fat 2864g
  • Protein 7867g
  • Carbohydrate 13g
  • Sugar 9g
  • Sodium 19850mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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