John Myers
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Meat, Pork: Roast Pork with Stewed Vegetables in Beer Balsamic Sauce
The perfect meat, pork: roast pork with stewed vegetables in beer balsamic sauce recipe with a picture and simple step-by-step instructions.
roast pork
- 1300 g Roast pork (mf) fresh
- Colorful pepper
- Flour del Sal, Mediterranean
- Dried oregano
Stewed vegetables
- 500 g Waxy potatoes with their skin on
- 150 g Yellow pepper
- 500 g Beefsteak tomato fresh
- 250 g Carrots
- 200 g Leek
- 200 g Celery bulb
- 80 g Onion
- 1 piece Clove of garlic
- 20 g Fresh ginger
sauce
- 40 ml Balsamic vinegar
- 180 ml Beer Hell
Ganitur
- Parsley crispy fresh
- Dried basil
- Dried oregano
Roast pork
- Wash the meat, pat dry and rub with pepper, salt and oregano … put in a cast iron roaster
Grill
- Let simmer in a preheated oven at 180 ° C for 60 minutes and turn once
Stewed vegetables
- Wash the potatoes, carrots, leek, celery, onion, clove of garlic and ginger, peel and chop coarsely … Wash the bell pepper and tomato, core the bell pepper and cut into pieces with the tomato
Grill
- Place the vegetables around the roast pork … simmer for another 40 minutes at 180 ° C while turning and then allow to cook for 45 minutes at 160 ° C while stirring … Switch off the oven, cook the roast pork and stewed vegetables in the oven for 180-240 minutes leave with turning and stirring
sauce
- Mix the beer with balsamic vinegar and pour into the roaster … stir briefly … Heat the roast pork and stewed vegetables at 180 ° C for about 30 minutes
set
- Wash and finely chop the parsley and mix with the basil and oregano
Serve
- Take out the roast pork, cut it open and distribute it on flat plates, add the stewed vegetables and sauce and garnish with the garnish
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