Indulge in the rich, savory flavors of this classic Beer and Onion-Braised Pork recipe. Perfect for a hearty meal, this dish combines tender pork with the aromatic essence of beer and onions. It's a comforting delight that pairs beautifully with mashed potatoes or rustic bread.

Ingredients

🐖 2 pounds pork shoulder Mäiniku Sealiha
🍺 1 bottle 500ml dark beer e.g. Lehe Pruulikoda Must Export
🧅 3 large onions, sliced Ülenurme Köögiviljad
🧄 3 cloves garlic, minced Garlic brand not specified, fresh recommended
🌿 1 teaspoon dried thyme Santa Maria
🌿 1 teaspoon dried rosemary Santa Maria
🧂 Salt, to taste Maldon Sea Salt
🧂 Ground black pepper, to taste McCormick Black Pepper
🫒 2 tablespoons olive oil Bertolli Extra Virgin Olive Oil

Instructions

1- Preparation:

• Begin by patting the pork shoulder dry with paper towels and season it generously with salt and black pepper.

2- Searing:

• Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Use a model like the Le Creuset Dutch Oven if possible.
• Add the pork shoulder to the pot and sear on all sides until it develops a golden-brown crust. This should take about 8-10 minutes. Remove the pork from the pot and set it aside.

3- Sautéing:

• In the same pot, add the sliced onions and a pinch of salt. Cook over medium heat until they become soft and golden, about 10 minutes.
• Stir in the minced garlic, thyme, and rosemary, cooking for another minute until fragrant.

4- Braising:

• Return the pork to the pot, nestled among the onions.
• Pour the dark beer over the pork, ensuring it is partially submerged. Bring it to a simmer.
• Once simmering, cover the pot with a lid and reduce the heat to low. Let it braise for 2-3 hours, or until the pork is tender and easily pulls apart with a fork.

5- Serving:

• Once cooked, adjust the seasoning with additional salt and pepper if necessary.
• Serve slices of pork with spoonfuls of onion and beer sauce over the top. Enjoy with sides like mashed potatoes or crusty bread.

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6
Calories: Approximately 320 per serving
Proteins: 28g per serving
Fats: 22g per serving
Carbohydrates: 4g per serving
Equipment: Dutch oven or heavy-bottomed pot Le Creuset recommended, Wooden spoon, Chef’s knife

Cooking Tips

• For a deeper flavor, marinate the pork in the beer mixture overnight.
• Feel free to add root vegetables like carrots or potatoes during the last hour of cooking for a one-pot meal.

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Tõnu Peit: https://www.youtube.com/c/T%C3%B5nuPeit

Beer and Onion-Braised Pork