Pork in beer

I chose this tasty little recipe for dinner tonight after much deliberation. (or, if you prefer, rampant indecisiveness!) I fancied something light and summery that I could cook for two and which Alberto could easily heat up at whatever ungodly hour he gets home from work this evening. The recipe’s easy to do and nice and tasty. I think I’ve cooked it once before but it was ages ago.

The recipe does highlight the fact that I don’t really understand what the difference is between ‘lager’ and ‘beer’. I mean, I know that the recipe doesn’t involve cooking the pork in Fosters (or even Stella) but I’m not quite sure what ‘beer’ I am meant to use. In the end, with a bit of help from a member of staff at Sainsbury’s, I chose a beer called Bitburger, a light ‘premium’ beer. It tasted nice and I think it did the job. I think I simmered the resultant stew for slightly too long though – the liquid was supposed to form a thick sauce – I think I allowed it to thicken just a bit too much. Still tasty though!

Serves 2

1 large onion, finely sliced

2 large garlic cloves, thinly sliced

8 sage leaves

1 small lemon

Olive oil

400g of pork fillet (I used a pork tenderloin and cut it into large chunks)

1½ tablespoons of Dijon mustard

300ml of light beer

400g can of cannellini beans

Salt and pepper to taste

Take squares of zest from the lemon – make sure that there’s no white pith on them. Slice the sage leaves finely.

Heat the olive oil in a large pan and add the onion, garlic, lemon zest and sliced sage. Cook gently for 10 minutes or so until the onion is soft.

Cut the pork into large ‘bite-sized’ chunks. Add to the pan, increase the heat and brown the pork. Season with salt and pepper and then stir in the mustard. Cook for a couple of minutes, stirring well to coat the pork in the mustard, and then add the beer.

Bring to the boil, stirring as it boils. Cover and simmer for 20 minutes or so.

Rinse the beans and then add to the pan.

Cook for 10 minutes or so until the sauce thickens. Season as required and serve.

I served this with the roast new potato and asparagus side dish that I blogged about last month. It works well as a nice, complimentary accompaniment to the stew.

As I say, I think I over-thickened the sauce but it was still lovely.



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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