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- 600 g pork fillet, sliced (2 cm)
- 500 g dry cider
- 130 g onions, quartered
- 1 garlic clove
- 1 Tbsp Dijon mustard
- 1 Tbsp dark brown sugar
- 1 tsp fine sea salt
- ¼ tsp ground black pepper
- 30 g lard
- 3 - 4 sprigs fresh tarragon, leaves only
- 8 bread rolls, to serve
- per 1 portion
- 1379 kJ / 330 kcal
- 22.2 g
- 34.4 g
- 11.5 g
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