Recipe for Beer Roasted Pork

Pork is one of the leanest of all meats. Sometimes people wrongly assume that all pork is high in fat and thus incompatible with healthy eating. However, it is a fact that lean pork is lower in fat than beef or lamb and is not much fattier than skinless chicken – a 100 g serving of lean roast leg of pork contains 7 per cent fat. Pork is an excellent source of B vitamins, especially vitamin B 12. It is also a good source of zinc and it contains iron.

Pork is a very versatile meat and the leg, whole or deboned, is suitable for either oven- or pot-roasted. Leg of pork generally has a bland taste, which can be enhanced by various ingredients added during cooking, of which beer is one of it. Pork which is roasted in beer, and served with applesauce makes a mouth-watering dinner dish.

Here is a tasty recipe:

Ingredients

• 2 kg pork leg (ask the butcher to score the pork)
• 25 ml (1 Tbsp.) olive oil
• 38 ml (2 Tbsp.) sunflower oil
• 1 onion stuck with 2 whole cloves
• 1 bay leaf
• 5 ml freshly ground black pepper
• 2 ml salt
• 7 ml thyme
• 250 ml (1 cup) flat beer
• 6 carrots cut into 5 cm lengths
• 12 small white onions, peeled
• 2 small turnips, quartered

Preparation

Rub the pork leg with olive oil. Heat the sunflower oil in a heavy-based saucepan (with lid and oven-proof) large enough to hold the roast. When hot, sear all sides of the roast. 

When well- colored, add the onion, bay leaf, pepper, salt, thyme and the beer. Bring to the boil and simmer covered on top of the stove or in a 150⁰C oven for 2 hours. 

Test the meat, and if it is becoming tender, add the remaining vegetables. Cook for about 1 hour more, until the vegetables are tender. Remove meat to a carving board and keep it warm.

Skim off the fat from the sauce and taste for seasoning. Carve meat into thin slices and serve.

Here is a bonus – serve the pork with an apple sauce:

Ingredients

• 2 large cooking apples
• A knob of butter
• Castor sugar to sweeten

Preparation

1. Wash the apples and cut them into small pieces without removing the skin or core.
2. Cook it in just enough water to prevent it from sticking to the pan.
3. Sieve the apple and sweeten it with the castor sugar.
4. Stir in the butter and serve the applesauce in a small sauce-boat.

Enjoy with rice, baked potatoes, and a tossed salad. Do not forget the wine!

Love, 

Engela