Ingredients
- 600 grams pork shoulder roast (fresh braising pork, cubed, lean shoulder cut suggested)
- 2 tablespoons oil (canola oil)
- 1 large yellow onion (sliced)
- 2 garlic cloves (crushed)
- 2 carrots (cut in chunks)
- 125 grams button mushrooms (fresh, halved, optional)
- 1/4 teaspoon ground allspice
- 1 large bay leaf
- 1 small cinnamon stick
- 1 bottle (500 ml) beer (dark)
- 85 grams rye bread (made into crumbs)
- Salt & freshly ground black pepper (to taste)
- Fresh parsley (chopped)
How to Make
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Step 1: In a large heavy-based saucepan, brown cubed pork in half the oil until nicely browned (about 5 min), remove w/a slotted spoon & set aside.
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Step 2: Add remaining oil & saute the onion & garlic for 5 min or until softened.
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Step 3: Stir in the carrots & mushrooms (if using) & cook for 5 minutes. Add spices & bay leaf.
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Step 4: Return the meat to the pan & stir in the beer + breadcrumbs. Season w/salt + pepper to taste & bring to a slow boil, stirring once or twice.
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Step 5: Make sure the meat is pressed under the liquid, then partially cover & simmer very gently for about 1 hour.
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Step 6: Uncover, remove bay leaf + cinnamon stick, sprinkle w/parsley & serve immediately.
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Step 7: Serving Suggestions Per Roz: "Serve w/buttered cabbage or kale plus potato dumplings, mashed potatoes or Spatzle".
Tips & Variations
- No special items are required
We hope you enjoy this recipe!
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