Despite the unusual combination of pork and beer, the dishes from these two main ingredients turn out to be so delicious, and the meat itself is juicy and soft that, when you try to combine these two products once, you will return to such recipes again and again.
Moreover, the recipes of pork in beer are so simple that absolutely anyone can cook the dish.
Pork in beer - general principles of preparation
For cooking, choose the meat of a young animal. Pieces can be from any part: tenderloin, neck, shoulder blade, knuckle. If necessary, thaw the prepared piece of meat, rinse thoroughly and cut into slices across the fibers or leave a whole piece - it depends on the recipe.
Beer should be fresh. Most often they use light filtered beer, but there are recipes where they take dark beer or a mixture of light and dark drink.
In addition to pork and beer, various spices, herbs, and herbs are often added to the dish. Garlic, onions, Provencal and Italian herbs, oregano, thyme, pepper and others are especially well combined with pork.
Often add additional ingredients, thereby making the dish even more satisfying - vegetables, mushrooms.
Usually, the pork is pre-marinated in spices, then fried or boiled and poured with beer, then sent to bake in the oven or fry in a pan.
For cooking use dishes with a thick bottom: baking sheets, cast-iron pans and others. For marinade take non-oxidizing containers: for example, glass, ceramics.
1. Pork in beer in Czech
Ingredients:
• pork meat - 300 g;
• light beer - 1 large mug;
• 1 onion head;
• salt - 10 g;
• seasoning - floor packaging;
• sunflower oil - a little less than half a glass.
Cooking method:
1. Cut a piece of pork with a medium cube.
2. Onion, sliced in half rings, fry with oil until colorless.
3. Put the meat in the pan to the onion, close the lid and fry for 12 minutes over low heat.
4. Salt and pepper meat with onions.
5. Then we pour beer into the pan, up to half the volume so that the meat can be seen. Stir everything thoroughly and simmer for about half an hour.
6. Reduce the fire and let it sweat for about half an hour.
7. When serving, put the pork in beer on a plate, put the boiled potatoes nearby, sprinkle with herbs.
2. Pork in beer with mushrooms
Ingredients:
• one medium pork drumstick (or 3 small ones possible);
• middle onion head;
• a small carrot;
• pickled champignons in oil (fresh 0.5 kg possible) - half a can;
• light beer - half a liter;
• salt - 5 g;
• sunflower oil - 3 tbsp. spoons;
• ground black pepper - 20 g.
Cooking method:
1. Cut the prepared carrots into cubes, onions into half rings. We fry everything in oil in a container with a thick bottom.
2. Add mushrooms to vegetables, mix everything. If the mushrooms are fresh, then they must first be cleaned, washed and a little extinguished separately in a small amount of water.
3. Pork drumstick, dry in a paper towel, fry in a pan on both sides.
4. After frying, pour the drumstick with beer and simmer over low heat for 120 minutes with the lid closed.
5. After two hours, open the lid and check for water, if there is a lot of liquid left, then turn off the fire, and if not enough, you can pour more beer and put out half an hour with the lid open.
6. Ready shank in beer served with mashed potatoes and fresh vegetables, garnished with green leaves.
3. Fried pork in beer
Ingredients:
• a piece of pork meat - half a kilogram;
• flour - 50 g;
• salt - 80 g;
• 1 egg;
• light beer - 50 ml;
• crushed crackers -5 tbsp. spoons;
• sunflower oil - 100 ml;
• half a lemon;
• seasoning paprika - half a pack.
Cooking method:
1. Cut the pork across the fibers into thin plastic, beat off with a hammer, sprinkle with salt.
2. Beat the egg together with beer and salt.
3. Bread all pieces of meat in flour, dip in eggs and beer in a salt mixture and bread in breadcrumbs.
4. We heat a frying pan with oil and put the prepared meat pieces, fry for several minutes, turning from side to side.
5. Put fried schnitzels on portioned plates, pour with lemon juice, sprinkle with paprika.
6. Next to each piece of schnitzel you can put onion fried in oil.
4. Boiled and baked pork in beer with soy sauce
Ingredients:
• one middle tibia;
• 1 carrot;
• half of celery root;
• middle onion head;
• 3 leaves of lavrushka;
• 15 peas of black pepper;
• salt - a pinch;
• soy sauce - 3 tbsp. spoons;
• honey - 60 g;
• 4 cloves of garlic;
• Provencal spices - 20 g;
• light beer - half a bottle.
Cooking method:
1. Put the drumstick in a pan, pour water and cook over low heat.
2. After boiling, remove the foam and lay the peeled and diced carrots, onions, celery, lavrushka and peppercorns. Salt and leave to cook for another 3 hours, until the meat leaves the bone.
3. Put the prepared drumstick out of the pan and cool. We don’t pour the broth, it will come in handy later.
4. Meanwhile, soy sauce is poured into a cup, add honey to it, chopped cloves of garlic and spices, stir well.
5. Separate the meat from the bone and rub it with the prepared mixture.
6. Turn the meat into a roll and tie it with a thread or cord, put on a frying sheet.
7. Bake in a hot oven for 2 hours, at a moderate temperature.
8. After 15 minutes, pour the resulting meat shank with beer in several stages.
9. Pull the finished knuckle onto a plate, cool it without cutting the thread.
10. Put the cold shank overnight in the refrigerator.
11. In the morning we take the drumstick out of the refrigerator, cut it into pieces, grease it with mustard or liquid horseradish and enjoy a great breakfast.
5. Pork in beer with pistachios and bananas
Ingredients:
• 1 kilogram of pork meat;
• light beer - 30 ml;
• 2 bags of fried pistachios;
• 2 bananas;
• 3 cloves of garlic;
• 3 bay leaves;
• peppercorns - 3 pcs.;
• black ground pepper - 20 g.
Cooking method:
1. Cut the pork into large pieces, make small cuts in them. Slices of garlic into the cuts.
2. We put the foil in five layers on a baking sheet, this is necessary so that the liquid does not leak out during baking.
3. Rub meat pieces with garlic with salt, put on foil, peppercorns and bay leaves on top.
4. Fill everything with beer.
5. We close the contents with the edges of the foil so that there is air space between the meat and the foil.
6. Put in a hot oven and bake for two and a half hours.
7. After two hours, unfold the foil and bake for another 5 minutes to form a crisp.
8. Cool the baked meat, cut into portioned slices, put on plates, pour the remaining liquid after baking, and sprinkle with chopped pistachios.
9. Next to the meat, spread the fried bananas.
6. Roast pork in aromatic beer sauce
Ingredients:
• one kilogram of pork meat with skin;
• salt - a pinch;
• ground black pepper - 10 g;
• thyme, dried thyme herb - 10 g;
• any fat - 30 g;
• a small onion head;
• medium carrot;
• celery 1 small root;
• marjoram, lovage, basil - 1 teaspoon;
• light and dark beer - 1 tin can each;
• starch - a teaspoon.
Cooking method:
1. On the skin of pork, make a diamond-shaped cut with a knife.
2. My meat, dried in a paper towel, rubbed with salt, pepper, thyme, thyme.
3. Put a piece of meat in a container greased with fat, and fry in a hot oven for half an hour at a temperature of about 230 degrees.
4. While the meat is fried, wash and peel all the vegetables and chop finely, put them in the meat, pour light beer.
5. Fry for about two hours.
6. A few minutes before readiness, open the oven and pour dark beer in several stages.
7. We take the finished roast out of the oven, cool.
8. Filter the beer sauce, add a little starch to it.
9. When serving, put the roast on a portioned dish, pour sauce and put cabbage salad next to it.
7. Beer marinated pork
Ingredients:
• kilogram of tenderloin;
• a quarter glass of beer;
• a quarter cup of soy sauce;
• Art. l vinegar (better than apple);
• 2 tbsp. l Sahara;
• 20 grams of plant oil;
• salt, spices.
Cooking method:
1. In a large bowl, mix sugar with beer, soy sauce, spices and vinegar.
2. Put the washed tenderloin in the prepared marinade. Cover the meat with oppression, remove for at least 4 hours in the refrigerator.
3. Fry the marinated pork in warmed vegetable oil until a slight blush.
4. We shift the meat into a deep pan.
5. Bake pork for 13-16 minutes at 200 degrees, then pour in the marinade, reduce the degrees to 160, simmer another 10 minutes.
6. We serve pickled, baked in beer sauce pork with boiled vegetables, lettuce and herbs.
Pork in beer - tricks and tips
• To make pork in beer especially juicy, it is better to fry the meat slices beforehand in very hot oil from all sides for literally 2-3 minutes.
• The percentage of alcohol in beer does not matter, this factor does not affect the taste of the finished dish. In addition, in the process of baking, all alcohol evaporates, there remains only a light aroma and taste.
• To make the meat cook faster, beat each bite lightly. Or, in a large piece, make deep cuts and rub it well with spices.
• As soon as you pour beer into the pork, immediately reduce the heat to a minimum so that the liquid does not boil and the pork is languishing.
• It is better to put fresh herbs in an already prepared dish, and not at the time of baking.
