Pork stewed in beer
Description
The dish is prepared without unnecessary complications. To cook pork stewed in beer, we will need dark beer—you can use, for example, "Zatecky Gus" or "Staropramen." The pork I used wasn't fatty. By the way, you don't have to limit yourself to pork; beef or veal also go very well with beer. You could even try lamb, but it's not an easy meat to work with and requires very long cooking. The finished dish can be served at the table.
Instructions
- 1
Step 1
Cut the pork into cubes and rub with minced garlic (I used two small heads in total). Pour beer over the meat and add two or three bay leaves. Let marinate for 2-3 hours at room temperature.
- 2
Step 2
It's better to slice the vegetables thinly. I cut the carrots into thin slices using a special slicer.
- 3
Step 3
Cut the leek into rings (if using onion, cut it into half-rings). Finely chop the celery stalks.
- 4
Step 4
Pour out the beer, but don't discard it—it will be useful! Leave the bay leaves in the meat.
- 5
Step 5
On a preheated skillet, sauté the onion, carrot, and celery in a small amount of oil for a few minutes until golden brown.
- 6
Step 6
Sear the meat separately, either in a cauldron or a frying pan, until a light crust forms, about 5-7 minutes.
- 7
Step 7
Meanwhile, peel and chop the potatoes.
- 8
Step 8
Peel the tomatoes and cut them into cubes, do the same with the bell pepper. Transfer the meat (if you didn't fry it in a cauldron) into the cauldron, add the fried vegetables, tomatoes, pepper, potatoes, and pour everything with beer. Ideally, the beer should cover the ingredients well, about two fingers deep; add water if necessary.
- 9
Step 9
Bring the stew to a boil, then cover the pot with a lid and place it in a preheated oven at 180 degrees for about an hour and a half. The beer will almost completely evaporate.
- 10
Step 10
Serve the ready pork stewed in beer hot, and you can garnish it with mint or basil leaves.