Pork in beer
4 servings
80 minutes
Pork in beer is a true embodiment of German culinary tradition, combining rich aromas and deep flavors. The dish's origins trace back to medieval taverns where beer was used not only as a drink but also as a base for meat dishes. Tender pork infused with malty notes and spices becomes surprisingly juicy, while the thick sauce is a perfect complement. The light sweetness of brown sugar and the spiciness of mustard provide balance to the dish, while caramelized onions and tomatoes highlight its complexity. Traditionally served with bread to fully enjoy the rich flavor of the meat sauce, this dish pairs wonderfully with a glass of dark beer and will be a worthy centerpiece at any feast, reminiscent of warm evenings in German pubs.
1
Cut the meat into cubes about 2-3 cm. It's better to trim excess fat. Sear the pork on high heat on all sides until golden-brown.
- Pork: 600 g
- Vegetable oil: 20 ml
2
In the same pan, reduce the heat and lightly sauté the onion, sliced into thin half-rings.
- Onion: 100 g
3
Place the meat in a thick-walled pot, add onions on top; add mustard, salt, and spices.
- Dijon mustard: 3 teaspoons
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
- Paprika: 1 teaspoon
4
Make a shallow cross cut at the bottom of the tomato, dip it in boiling water for half a minute, then peel off the skin. Cut the flesh into small cubes.
- Tomatoes: 200 g
5
Place the tomatoes in a pot, add salt, pour in beer, and simmer on low heat with a loosely covered lid for about an hour.
- Tomatoes: 200 g
- Beer: 250 ml
6
At the end of cooking, the meat should be tender. The sauce can be slightly thickened with one or two teaspoons of corn flour. For this, add the flour to the sauce, mix well, and bring to a boil.
- Brown sugar: 10 g
7
Serve the meat hot, preferably with bread, so it can be dipped in the meat sauce.
