Beer-braised Pork on Polenta

 


Beer-braised Pork on Polenta with Shallots and Carrot Coulis

INGREDIENTS

Peppercorns 1 tsp

Caraway 1 tbsp

Allspice 1/2 tsp

Cloves 1

Marjoram 1 tsp, dried

Bacon 1 1/5 kg, fat scored with a knife

Carrots 2 medium, roughly diced

Parsley 100 g, peeled and roughly diced

Garlic 2 cloves, roughly diced

Onion 2, roughly diced

Pork 400 g, bones, washed in cold water

Vegetable oil 1 tbsp

Meat stock 250 ml

Beer 500 ml, dark

Vegetable stock 200 ml

Milk 200 ml

Corn Semolina 100 g

Butter 1 tbsp

Carrots 2, sliced

Vegetable stock 150 ml

Butter 1 tbsp

Sugar 1 pinch

Shallots 4, sliced

Vegetable oil 2 tbsp

Chives to garnish

Preparation

Heat the oven to 220°C (200°C in a fan oven),  gas 7.

Grind 1 tsp salt with the peppercorns, caraway seeds, allspice berries, clove and the marjoram in a mortar. Rub the mixture into the meat.

Grease the bottom of a roasting tin with oil and place the meat in it with the fat side up.

Add the vegetables and the bones and roast for about 20-30 minutes.

Then add the stock and some beer.

Reduce the heat to 180°C (160°C in a fan oven), gas 4 and braise in the oven for another 90 minutes.

Baste occasionally with some beer.

To make the polenta

Place the stock and the milk in a pot with 1/2 tsp salt. Bring to the boil and the gradually add the semolina.

Cook on a low heat according to the directions on the packet.

Stir occasionally so the mixture does not stick. Stir in the butter and season with salt and ground black pepper.

To make the coulis

Cook the carrots in the stock, then cover and leave to simmer for around 15 minutes more until soft.

Puree finely and if necessary reduce slightly to thicken. Season with salt and sugar.

Fry the shallots slowly in hot oil for around 10 minutes until golden brown.

Season with salt and ground black pepper.

Remove the bones from the roasting dish and puree the gravy.

If necessary reduce slightly and season with salt and ground black pepper.

Cut the beer-braised pork into pieces and serve on top of the polenta.

Add the carrot coulis and drizzle some gravy around it.

Serve the rest separately.

Arrange the shallots on top of the meat and serve sprinkled with chives.

 

 

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