Roast Pork in Beer
This Roast Pork in Beer is a great variation on the usual Sunday joint. It tastes wonderful, keeping the meat beautifully moist and creating a very tasty gravy. The only reservation is that, because it remains covered for much of the cooking, you’ll need to grill or blow-torch the skin if you want some crackling.
Ingredients
Method
- Preheat oven 170°C C.
- Heat the oil in an oven tray over medium and brown the pork all sides, then put aside.
- Remove excess fat from the tray, then cook the onion and carrots for 5 minutes before stirring in the other ingredients.
- Put the pork on top of the vegetables and cover tightly with foil.
- Roast in the oven for about 1¾ hours.
- Take the joint from the oven and put on a serving dish to rest.
- Remove the bay leaf from the vegetables, purée them with a blender then thicken over a medium heat in the tray.
- Pour this lovely thick gravy over the sliced pork and your chosen vegetable.