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

Beer bread

Short of time?

Try this yeast-free bread - it has a wonderfully malty aroma.

You will need

·         Mix 2½ cups self-rising flour and 15 ml sugar in a bowl.

·          Stir in 1½ cups beer to make soft dough.

·          Pour into a prepared 25 cm long loaf tin.

Method

1.       Top with 25g melted butter and bake at 180⁰C for 30 minutes.

2.        Remove from the oven, pour over another 25g melted butter and return to bake for a further ten minutes.

Macaroni Salad with Beer

Ingredients

·         200 g elbow macaroni

·         5 ml salt

·         5 ml sunflower oil

·         6 cups water

·         4 bananas

·         Lemon juice to sprinkle

·         1 tin (410 g) pineapple pieces, drained

·         1 tin (565 g) whole litchis, stoned, drained

·         1 tin (225 g) green peas, drained

Ingredients for sauce

·         125 ml beer

·         125 ml mayonnaise

·         2 ml salt

·         Freshly ground black pepper

Preparation

1. Cook the macaroni until tender in salted water to which the oil has been added. Drain and wash the macaroni in cold water and chill.

2. Cut the bananas and sprinkle with lemon juice.

3. In a large bowl, combine the macaroni, bananas, pineapple, litchis and peas.

4. Add beer, salt and pepper to mayonnaise and pour over salad. Mix. Chill before serving.

5. Serve with cold or grilled meat.

Eight servings

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Peppered Steaks in Beer and Garlic

Ingredients

·         4 beef sirloin steaks; each 2.5 cm thick and about 175 g

·         2 cloves garlic; crushed

·         120 ml brown ale or stout

·         2 tbsp. brown sugar

·         2 tbsp. Worcestershire sauce

·         15 ml olive oil

·         1 tbsp. black peppercorn; crushed

Preparation

1.       Place the steaks in a deep glass dish. Mix the garlic, ale or stout, sugar, Worcestershire sauce and oil thoroughly and add to steaks; coating both sides with this marinade. Leave in fridge for 2-3 hours to marinate.

2.       Remove steaks from the dish and sprinkle steaks with the crushed peppercorns and press them into the meat surface.

3.       Cook the steaks on a hot barbecue for 3-6 minutes on each side, depending on how rare you like your meat. Use marinade to baste the meat during the cooking process.

4.       Serve direct from the barbecue with a side salad and jacket potatoes.

Serves 4

Try this recipe also: Peppercorn Steak

Engela

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