Pork fillet in beer | Farmer's Weekly SA
This superb homage to the pig is a luxurious meal, easy to cook and quick too, assuming that you have some quality chicken stock in the freezer. If not, I’ve shown you how to make your own.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Saucepan
- Skillet
- Fine-mesh sieve
- Stove
- Freezer
- Plastic wrap
- Butcher's twine
- Meat tenderizer
- Plate
- Potato masher
- Spatula
- Wooden spoon
Ingredients
- 400g pork fillet
- 300ml chicken stock
- 250ml Windhoek lager
- Butter
- Extra virgin olive oil
- 3 chicken backs
- 4 cloves garlic
- 120ml dry white wine
- 1 leek
- 1 onion
- 4 button mushrooms
- Fresh basil and origanum
- Absolutely no bay leaves at all
Ready to cook this?
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