This was a kitchen experiment that came out tip-top. Apart from being really tasty and an underrated meat, pork is a good source of monounsaturated fat and thiamin (the artist formerly known as vitamin B1). My choice of suppliers is Gogo’s Deli who source their pork from Happy Hog Butchery in Ashton. Their pork is free-range and free of hormones and stimulants. You will notice the better taste too.
Ingredients for 4:500 g Happy Hog pork mince 5-6 leeks, roughly chopped 2 garlic cloves, finely chopped 300 ml cider 2 Tbsp creme fraiche 16-20 asparagus spears salt, pepper, parsley for seasoning
- Preheat your oven to 180°C.
- Form little pork balls about the size of a squash ball from the mince and set aside.
- Saute the leeks and garlic in a little canola oil until soft and put aside in a bowl.
- Brown the balls at a high heat in some canola oil.
- Once the balls have some colour add the cider (it will foam violently!) and let it reduce for 5 minutes.
- Add the leek and garlic mix and the creme fraiche and stir gently.
- Season to taste and pop in the oven.
- Grill your asparagus (salted and oiled) on a griddle for 7-8 minutes.
Once the balls are nice and brown and your asparagus is ready you are good to go. I served this with a little of the now famous Cauliflower Mustard Mash and garnished with some flat leaf parsley (which you can include in your cider/creme fraiche seasoning too).
- Calories – 300
Protein – 33 g
Carbohydrate – 8 g
Fat – 14 g
MUFA – 6 g
PUFA – 2 g
Saturated Fat – 5 g