Summary

Ingredients

• 1 kg pork (pork salmon)
• 2 large onions
• 2 large bell peppers
• 1 chilli pepper (s)
• 250 ml beer (black beer or dark beer)
• 400 ml vegetable broth or meat broth
• 2 tablespoon tomato paste from the tube
• 2 slices cheese (Chester)
• salt and pepper
• Paprika powder
• Oil for frying
• possibly sauce thickener

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Instructions

1. Season the roast with salt, pepper and paprika powder and fry in the oil on all sides. In the meantime, cut the onions and peppers into small pieces.
2. After searing, take the meat out of the pot and sauté the onions with the paprika and chilli peppers. Deglaze with the beer and about 200 ml of stock and add the meat again. Let the roast stew for about 1.5 hours in a closed saucepan and occasionally pour in the remaining 200 ml of stock. Turn the roast every now and then.
3. When the meat is nice and tender, take it out of the pot and mix the sauce with the tomato paste. Add the chest cheese and stir in as well. If you like the sauce a little thicker, you can use a sauce thickener at the end if necessary.
4. Most of the time I cut the roast into slices about 5 - 10 minutes before serving and put them in the sauce again to pull through.