Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg roast pork
- 0.5 liter ½ beer
- 1 tablespoon syrup
- 2 tablespoon vinegar
- 2 onions)
- 2 bay leaves
- salt
- Prune (s), dried
- 2 tablespoon cornstarch
- raisins
- some pepper-grains
- some allspice-grains
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Mix the syrup, vinegar, and beer to create a marinade.
- Salt the pork and rub with freshly ground pepper. Heat the fat in a roasting pan over medium-high heat and brown the pork for 8-10 minutes on all sides. Pour the marinade into the pan to deglaze, then add the bay leaves, 2 onions coarsely chopped, dried prunes, raisins, pepper-grains, and allspice-grains.
- Cover the pot and braise in the oven at 250°C (482°F) for about 2 hours, until the pork reaches an internal temperature of 63°C (145°F).
- Mix the cornstarch with a little of the braising liquid to create a slurry, then stir it into the sauce over medium heat for 2-3 minutes until thickened.
- Serve with potato dumplings and red cabbage.
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