Roast pork with beer
A pork joint simmered in beer with onions and smoked bacon.
Active time30 min
Cooking1 h 45 min
Total2 h 30 minResting : 10 min
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Ingredients
- 250 g onions
- 120 g smoked bacon lardons
- 1000 g pork collar joint
- 400 ml blonde beer
- 200 ml water
- 20 g wheat flour
- 20 ml sunflower oil
Preparation
Peel and thinly slice the onions.
250 g onions- knife
- chopping board
Heat the oil in a casserole dish and brown the joint on all sides for 10 minutes. Remove it, then fry the lardons and onions for 5 minutes.
120 g smoked bacon lardons1000 g pork collar joint20 ml sunflower oil- casserole dish
Sprinkle with the flour and stir for a minute. Pour in the beer and 200 ml of water, return the joint to the dish, then cover. Simmer gently for 1 hour 20 minutes, turning the joint halfway through. The meat should be tender and cooked through to the centre; cook for longer if necessary.
400 ml blonde beer200 ml water20 g wheat flour- casserole dish
Remove the meat and leave to rest for 10 minutes. Meanwhile, reduce the cooking juices, uncovered, for a few minutes if too thin. Slice the joint and spoon the sauce over it.
- knife
Allergens
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration