Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month via auto-renewal and you’ll pay only $6 for your first three issues.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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

Method

  • 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
Win
dinner for two at 360 Bar & Dining!

To celebrate their Christmas in July festival, Westfield Sydney is bringing you a breathtaking dining experience - dinner for two at 360 Bar and Dining.

Read More
Win
a kitchen prize pack!

Win one of 2 ultimate kitchen prize packs from Blanco featuring a high performance dishwasher, stylish state-of-the-art oven, innovative cooktop and slide out range hood.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

Featured in

Jul 2009

You might also like...

Easy summer recipes

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×