- 700 grams of rolled pork (not spiced) from an organic of free-range pig
- 1 large onion
- 4 stoned dates
- 2 small branches or fresh thyme
- 2 tablespoons of sunflower or olive oil
- 2 tablespoons of butter
- 3 dl. of vegetable or fowl stock
- 1 dl. of La Trappe Isid’or, 30cl bottle
- ground pepper and salt to taste
1 dl La Trappe Isid'or (7,5%)More about La Trappe Isid'or (7,5%)
- Peel and chop the onion.
- Finely chop the stoned dates and steep in the beer in a mixing bowl.
- Rub a little salt in the rolled pork and leave it to rest for a while.
- Heat up a mixture of oil and butter in a frying pan and fry the pork on all sides.
- Add the chopped onion and fry briefly.
- Add the stock and the fresh thyme. Put the heat source at the lowest setting and allow to simmer for more than an hour.
- Turn over every now and then.
- Reduce the juice a little ten minutes before the end of the simmer time.
- Remove the thyme, add the remainder of the beer and the steeped dates and continue to simmer.
- . Add extra ale to taste. Puree the juices and strain them.
- Cut up the rolled pork and distribute across preheated plates along with the sauce, accompanied by potato croquettes and green cabbage, oxheart cabbage or small Brussels sprouts simmered in butter.
- Serve with a slightly chilled glass ofLa Trappe Isid’or.
Recipe from Han Hidalgo