John Myers
Juicy Roast Pork with Beer Sauce
The perfect juicy roast pork with beer sauce recipe with a picture and simple step-by-step instructions.
- 1,5 kg Roast pork fresh from the “leg”
- 50 ml Soy sauce
- 100 g Mustard medium hot
- 3 Splash Red pepper sauce
- Colorful pepper
- 3 piece Carrots
- 1 pole Fresh leek
- 1 piece Paprika
- 1 piece Onion
- 100 gr Fresh celery
- 2 tsp Lard / fat
- 250 ml Beer Hell
- 500 ml Vegetable broth hot
- Coarse sea salt
- Pepper from the grinder
- Hot peppers hot
- 3 piece Tomatoes
- 200 g Cream cheese with herbs
- Prepare a marinade from soy sauce, mustard, red pepper sauce and pepper and rub the roast with it on all sides. Let something go. Meanwhile, cut the vegetables into pieces – they don’t have to be too small. Let the lard get hot in a roasting pan (you can also use rapeseed or olive oil) and sear the marinated roast on all sides until crispy. Add the vegetables to the last side.
- Preheat the oven to 175 ° C fan oven. Deglaze the roast first with the beer, then with the broth. Add the sea salt, pepper and paprika and put in the oven. Let cook for about 1-1.5 hours. Every now and then turn the roast and pour the stock over it and add the sliced tomatoes.
- Remove the roast from the stock and keep warm. Puree the stock with the vegetables and cream cheese and season to taste. Slice the roast and serve. We had dumplings and kohlrabi with it.
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