John Myers
Roast Pork in Black Beer Sauce
The perfect roast pork in black beer sauce recipe with a picture and simple step-by-step instructions.
- 3 lb Roast pork
- 1 bunch Soup greens fresh
- 2 piece Fresh onion
- 3 piece Garlic clove peeled and bumped
- 1 piece Chilli pepper
- 2 piece Bay leaves
- 1 Teaspoon (level) Caraway seeds
- 5 piece Allspice grains
- 5 piece Juniper berries
- 0,5 liter Black beer
- 1 teaspoon Red wine vinegar
- 1 teaspoon Mustard
- 1 teaspoon Tomato paste
- Salt
- Pepper from the grinder
- 0,5 liter Meat broth (cubes)
- Sonja or rapeseed oil
- Sauce binder dark
- Season the roast pork with salt and pepper and fry it in a roasting pan with rapeseed oil or Sonja. Then add the diced soup greens and the onions and let simmer a little. As soon as the vegetables have taken on color, add the garlic cloves and tomato paste.
- Afterwards, when everything has taken on a nice roast color, extinguish with a bottle of black beer. Today I have a bottle of Breznák (Czech black beer, you can certainly use any other one). If the beer has evaporated over time, you fill it up with meat broth every now and then. Then you put the remaining spices in and first close the lid and put the whole thing in the tube for about 1 hour at 170 ° C.
- After 1 hour you have a look inside and check the liquid level in the roaster. If this is too low, fill up with meat broth. Half of the meat should always be in the roast liquid. The roast should be ready after another 1½ hours.
- If that is the case that the roast is ready, the temperature is reduced to approx. 60-70 ° C and the roast, wrapped in aluminum foil, is placed in the oven to rest.
- The gravy is poured through a sieve so that all the spices and such stay outside. Then you fill up the gravy with meat broth a little if it is too little and taste it with a little red wine vinegar and mustard. (The red wine vinegar and mustard do not have to be, but I think this gives it a little kick.) So, now add the sauce thickener and the sauce is ready.
- Today I have dumplings or potatoes and mixed vegetables with it. Tomorrow it will be beans. Of course, my red cabbage or a sauerkraut, or Brussels sprouts or whatever goes well with it. I like to leave this question to the cook.
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