John Myers
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Pork in Creamy Beer Sauce with Cauliflower and Potato Mushrooms
The perfect pork in creamy beer sauce with cauliflower and potato mushrooms recipe with a picture and simple step-by-step instructions.
Pork meat:
- 1,5 kg Roast ham
- Salt
- 3 Onions approx. 250 g
- 3 Garlic cloves
- 2 tbsp Lard
- 1 bottle 500 ml light beer (here: Budweiser)
- 4 tbsp Grated old farmer’s bread
- 1 tsp Caraway seed
- 0,5 tsp Pepper
- 1 cups Cooking cream 200 g (here: From HANSANO)
- 4 tbsp Wild cranberries
Cauliflower:
- 1 Cauliflower approx. 1 kg / cleaned 650 g
- 1 tsp Salt
Potato mushrooms: (For 2 people!)
- 6 Elongated, waxy potatoes approx. 500 g
- 1 tsp Salt
To garnish:
- Parsley stalks
Pork meat:
- Wash the ham roast, pat dry with kitchen paper, cut into large cubes (approx. 4 – 5 cm) (makes approx. 15 pieces) and season with salt on all sides. Peel and dice the onions and garlic cloves, fry them in pork lard (2 tablespoons) in a large, high pan, add the meat cubes and fry them with them. Gradually deglaze / pour with the beer and stew / fry for approx. 45 – 60 minutes with the lid closed. Add the breadcrumbs, season with caraway seeds (1 teaspoon) and pepper (½ teaspoon) and let simmer after a few minutes. Finally fold in the cream and cranberries.
Cauliflower:
- Clean the cauliflower, cut into large florets, wash, cook in salted water (1 teaspoon) for about minutes and drain.
Potato mushrooms: (For 2 people!)
- Peel the potatoes with the peeler, cut into potato mushrooms with the apple splitter (my idea! See my recipe: Potato mushrooms), cook in salted water (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve pork in a beer-cream sauce with cauliflower and potato mushrooms, garnished with parsley.
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