Our pork and leek recipe with an oriental twist!
1 serving pork fillet
1 serving vegetables (leek, mushrooms of your choice)
Spices: salt, ground pepper, ½ red chili pepper, ½ tsp. tamari sauce (or gluten free alternative), orange zest
40 ml vegetable broth
1 TBsp. olive oil
Herbs: 1 tbsp. chopped parsley
Remove skin and tendons from pork fillet, rinse, dab dry and cut into strips. Clean the leeks and cut them into thin rings. Dice pineapple, clean and slice the mushrooms. Halve chili pepper lengthwise, remove seeds, wash and chop finely. Heat oil in a wok and sauté pork strips for 3 minutes, stirring continuously. Add leek, mushrooms and chili and fry for 3 minutes while stirring. Add pineapple chunks, vegetable broth and orange zest. Season to taste with salt, pepper and tamari and continue to cook over medium heat while stirring until the liquid reduced to a third. Gently fold in parsley and serve.