It is no secret that pork and beer go well together: any respectable bierhaus carries at least half a dozen of pork dishes to accompany their brew selection. So, why not prepare them together?
Combining the slight saltiness of the pork with the sweet flavour of the cooked-down beer and leeks makes for a tasty meal and a quick and hassle-free alternative to beer-basted roasts. Mr Chipconnoisseur liked it and although my Mum became a vegetarian a few years back this particular recipe is one of her favourite pork dishes when entertaining her carnivorous guests.
Makes 8 small rolls (serves 2-3)
Pork rolls with leek and beer sauce
While I used pork loin in this recipe, you can use pork neck or pork schnitzel as well.
- 2 pork loin steaks, butterflied
- 2 slices streaky bacon
- 4 leeks
- 330ml beer
- 1 tbsp soy sauce
- 3 cilantro peppercorns
- Lemon juice
- Olive oil
- Salt and pepper
Cut butterflied steaks in half along the slit to make 4. Using a meat mallet, tenderise and flatten the steaks to about 5mm in thickness. Cut in half across to make 8 steaks. Sprinkle with a little salt, pepper and lemon juice. Cover with foil and refrigerate for about 20 minutes.
Wash the leeks and remove the ends and the green parts. Cut white parts into 5cm pieces then again in half longways. Slice any remaining leek for the sauce. Cut bacon into 5cm pieces as well.
Place a slice of bacon and a piece of leek on top of each meat slice, roll up tight and secure with a couple of toothpicks. Heat oil in a large saucepan, brown the pork rolls on each side then add the remaining leek, beer, soy sauce and cilantro. Lower heat and simmer for 40 minutes.
Serve with rice or mash potato and a red cabbage slaw.
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