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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.

You'll need

60 ml (¼ cup) olive oil 2 onions, coarsely diced 4 carrots, coarsely diced 4 celery stalks, coarsely diced 4 fresh bay leaves 6 star anise 2 cinnamon quills 2 tsp fennel seeds 1.5 litres (6 cups) pale ale 1.5 litres (6 cups) chicken stock 3 kg piece of boneless pork shoulder, rolled and tied with kitchen twine   Potato purée 1.5 kg Dutch cream potatoes, scrubbed 125 gm butter, coarsely chopped 300 ml milk


  • 01
  • 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).
  • 02
  • 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.
  • 03
  • Slice pork shoulder and serve with roast vegetables and potato purée.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jul 2009

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