Pork in dark beer
8 servings
110 minutes
Pork in dark beer is a true gastronomic masterpiece that embodies the rich traditions of European cuisine. This recipe originates from medieval taverns where dark beer was used not only as a drink but also as a base for cooking meat, giving it an unparalleled depth of flavor. Honey and cinnamon add light caramel and spicy notes to the dish, while the creamy sauce with blue cheese completes the composition with softness and noble spiciness. Baked in aromatic marinade, the pork acquires juiciness and a subtle caramel-spicy hue, while the golden crust makes it especially appetizing. This dish is perfect for a festive dinner, paired with a glass of rich dark beer and fresh herbs.
1
Warm the honey, mix it with beer, ginger, and salt to taste.
- Clear (liquid) honey: 0.5 glass
- Dark beer (stout/porter): 300 ml
- Grated ginger: 1 teaspoon
- Parsley: to taste
2
Put the meat in the mixture, place everything in a roasting pan, cover with a lid, and put it in an oven preheated to 200–225 degrees. Keep for 60–80 minutes.
- Pork: 1 kg
3
Take out the roasting pan, pour out the beer, leaving a little at the bottom to prevent the meat from burning. Return the roasting pan without a lid to the oven for 15-20 minutes to achieve a golden crust on the meat.
4
For the sauce, heat the cream over low heat, stirring constantly, and add finely chopped cheese.
- Cream 20% fat: 100 ml
- Dorblu cheese: 150 g
5
Serve with sauce and a sprig of parsley.
- Parsley: to taste
