Pale Ale pork & leeks

Serves 4


1 leek

700 g wild boar fillet, tenderloin

4 fresh figs

3 tbsp rapeseed oil for cooking

2 twigs of thyme

200 ml beer, use a lager that is not too bitter


  1. Cut the leek in half, lengthwise. You may have also have to cut it to fit your pan. Blacken the leek on one side in a hot and dry pan. Salt to taste. Remove and set aside.
  2. Cut the figs in half and fry on one side in a hot pan with 2 tablespoons of rapeseed oil.
  3. Cut the tenderloin into 4 pieces. Fry them in a hot pan with 1 tablespoon of rapeseed oil. Turn the meat frequently until cooked to medium.
  4. Add thyme, beer and figs and cook for 1–2 minutes.
  5. Serve!