Pork shoulder braised in beer

AT A GLANCE

  • Serves 10 people

Using pale ale instead of a darker, heavily hopped beer prevents this dish from tasting too bitter because the flavours intensify during the cooking process.

  • 60 ml (¼ cup) olive oil
  • 2 onions, coarsely diced
  • 4 carrots, coarsely diced
  • 4 celery stalks, coarsely diced
  • 4 fresh bay leaves
  • 6 star anise
  • 2 cinnamon quills
  • 2 tsp fennel seeds
  • 1.5 litres (6 cups) pale ale
  • 1.5 litres (6 cups) chicken stock
  • 3 kg piece of boneless pork shoulder, rolled and tied with kitchen twine
  •  
  • Potato purée
  • 1.5 kg Dutch cream potatoes, scrubbed
  • 125 gm butter, coarsely chopped
  • 300 ml milk
01   Preheat oven to 150C. Heat oil in a large casserole over high heat. Add vegetables and bay leaves and sauté until golden (8-10 minutes). Add spices and sauté until fragrant (1-2 minutes). Add ale, stock and pork shoulder, bring to the boil. Roast, covered with a lid, until pork is tender (3 hours).
02   Meanwhile, for potato purée, place potatoes in a large saucepan of salted water, bring to the boil over high heat. Cook until tender (15-20 minutes), drain and peel, then mash or pass through a potato ricer. Stir through butter and season to taste. Meanwhile, heat milk in a saucepan until just below boiling point, add to potatoes and stir to combine.
03   Slice pork shoulder and serve with roast vegetables and potato purée.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN AND RODNEY DUNN

FEATURED IN

Jul 2009

Jul 2009

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