Pork shoulder braised in beer
Using pale ale instead of a darker, heavily hopped beer prevents this dish from tasting too bitter because the flavours intensify during the cooking process.
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Serves
10
Cooking Time
Prep time 15 mins, cook 3 hrs 10 mins
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60 ml
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(¼ cup) olive oil
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2
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onions, coarsely diced
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4
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carrots, coarsely diced
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4
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celery stalks, coarsely diced
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4
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fresh bay leaves
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6
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star anise
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2
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cinnamon quills
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2 tsp
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fennel seeds
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1.5 litres
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(6 cups) pale ale
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1.5 litres
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(6 cups) chicken stock
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3 kg
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piece of boneless pork shoulder, rolled and tied with kitchen twine
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| Potato purée |
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1.5 kg
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Dutch cream potatoes, scrubbed
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125 gm
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butter, coarsely chopped
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300 ml
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milk
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1
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Preheat oven to 150C. Heat oil in a large casserole over high heat. Add vegetables and bay leaves and sauté until golden (8-10 minutes). Add spices and sauté until fragrant (1-2 minutes). Add ale, stock and pork shoulder, bring to the boil. Roast, covered with a lid, until pork is tender (3 hours).
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2
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Meanwhile, for potato purée, place potatoes in a large saucepan of salted water, bring to the boil over high heat. Cook until tender (15-20 minutes), drain and peel, then mash or pass through a potato ricer. Stir through butter and season to taste. Meanwhile, heat milk in a saucepan until just below boiling point, add to potatoes and stir to combine.
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3
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Slice pork shoulder and serve with roast vegetables and potato purée.
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This recipe is from the July 2009 issue of Australian Gourmet Traveller.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Vanessa Austin and Rodney Dunn