Washing and cutting meat
Wash the meat, dab it dry using the kitchen crepe and cut it in about three centimetre cubes.
Beer-pork-stew
600g
pork shoulder with slab
80g
onions
150g
of root vegetables
250ml
beer
100g
of crème fraîche with herbs
1 tablespoon of
salt
1 tablespoon of
thyme
3 pinches
of pepper
chopped parsley to garnish
100g
1 serving
energy
624 kJ
1874 kJ
149 kcal
447 kcal
fat
10 g
32 g
saturated_fat
4.9 g
14 g
carbs
2.3 g
7 g
sugars
1.1 g
3.5 g
protein
9.3 g
27 g
salt
0.9 g
2.8 g
Beer-pork-stew
description & times
This dish is a type of stew. It is made with pork shoulder and cooked with vegetables in beer. Because of this kind of preparation, the meat becomes very juicy and soft. This stew is easily prepared and can be frozen.
Chopping the vegetables
Wash the vegetables, clean with the vegetable plaster and cut them into fine stripes.
Chopping the onion
Peel and cut the onion and chop them very fine.
Roasting the onion
Heat the fat in a pan. Gently roast the onion. Then add the meat and let the mixture roast well.
Quenching with beer
Quench the roasted meat using beer.
Adding vegetables and spices
Add vegetables and spices. Allow to simmer about 30 minutes until the meat is soft.
Adding crème fraîche
Scramble the crème fraîche together with the flour and use a little heated sauce. Add this mixture to the sauce using a whisk. This helps you to create a smoothly-binded sauce.
The finishing
Once again, season it with beer, some lemon juice, pepper and salt. Finely chop the parsley and serve the stew. This dish is a perfect match with pasta and, of course, a cool glass of beer.
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