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Ingredients
- 2 garlic cloves
- 8 fresh sage leaves
- 1 sprig fresh rosemary, leaves only
- 60 g butter, cut into cubes
- ½ fennel bulb, trimmed and thinly sliced
- 4 eschalots, peeled and cut into halves
- 2 shortcut bacon rashers, cut into strips
- 1 parsnip (approx.110 g), cut into pieces (2-3 cm)
- 2 carrots (approx. 90 g), cut into pieces (2-3 cm)
- 400 g pork fillet, cut into cubes
- 50 g pearl barley
- 1 - 2 tsp Chicken stock paste (see Tips)
- 300 g alcoholic apple cider
- 1 tsp Dijon mustard
- 1 dried bay leaf
- ½ tsp ground black pepper
- 1 pinch sea salt, to taste
- Nutrition
- per 1 portion
- Calories
- 3435.6 kJ / 821.2 kcal
- Protein
- 55.8 g
- Carbohydrates
- 77 g
- Fat
- 33.6 g
- Saturated Fat
- 18.4 g
- Fibre
- 14.6 g
- Sodium
- 505.6 mg
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