Roast Pork with Beer Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork, e.g. Boneless pork shoulder in one piece
- 3 onion (s)
- 2 carrot (s)
- 3 tablespoon oil
- 2 bay leaves
- 3 grains allspice
- 2 sprigs rosemary
- 3 clove (s)
- 0.5 ½ bottle beer, dark, e.g. Alt or malt beer
- 1 clove garlic
- salt and pepper
- Worcestershire sauce or soy sauce
- 2 teaspoons cornstarch
Print Recipe
Pin Recipe Instructions
- Wash the meat, parry it if necessary and rub it with a little salt. Preheat the oven to 250 ° C. Peel the carrots and onions and cut into large pieces. Peel and halve the garlic clove.
- Heat the oil in a roasting pan and fry the meat vigorously on all sides. Take out and fry the carrots, garlic and onion pieces for about 2 minutes. Deglaze with the beer, add allspice, cloves, bay leaves and rosemary and place the meat back in the roaster. Bake in the oven for 30 minutes at 250 ° C, then pour the roasting liquid over them for the first time and turn the oven down to 200 ° C. Now simmer covered for another 60 minutes, dousing the roasting liquid over and over again. If this boils down too much, pour some hot water into the roaster.
- When the meat is tender and soft, take it out and put it in the oven at just under 100 ° C. Strain the sauce through a sieve, then bring to the boil. Mix the cornstarch with a little water and use it to thicken the sauce. Season to taste with salt, pepper and possibly Worcestershire sauce or soy sauce. Serve the roast in slices with the sauce.
- As a side dish, we have boiled potatoes or dumplings and vegetables according to the season.
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