Spices Archive

Pork stew with dark beer

Posted 15/04/2012 By Francois

Pork stew with dark beer

Production: 6-8 servings
Preparation: 25 Minutes
Cooking: 3 Hours

Pork, fines peppers, mustard seeds and black beer combine sublimely in this delicious stew. The perfumes are mutually supportive to produce a truly unique flavor.

Dark beer, with her pronounced bitterness and slightly sweet flavor is perfect for cooking a stew made ​​from pork. Long pepper enriches the recipe with some light fruity notes while the Madagascar pepper gives a hint of spice that adds to that of mustard seeds.

Served simply with a good country bread, this stew will satisfy the most voracious appetites and pleasantly titillate the taste buds of your guests.

The wild pepper from Madagascar is a specialty product that is only found at some spice merchants. You can replace it with good freshly ground black pepper.

Long pepper is also a specialty product but it is generally easier to find in delicatessens. You can substitute with pink pepper.

Pork stew with dark beer

Pork stew with dark beer step 1  Pork stew with dark beer step 2  Pork stew with dark beer step 3  Pork stew with dark beer step 4

Pork – [2 lbs.]  (908 g.)
Carrots – [4]
Celery (sticks)  – [4]
Onions – [3]
Small Potatoes  – [3 lbs.]  (1,4 K.)
Beef broth  – [2 cups]  (500 ml.)
Dark Beer – [3 cups]  (750 ml.)
Prosciutto ham – [1/2 lbs.]  (225 g.)
Garlic cloves – [5]
Laurel leafs – [3]
wild Madagascar  pepper (Voatsiperifery) – [1 teaspoon]  (5 ml.)
Whole Long Pepers – [3]
Mustard Seeds – [1 teaspoon]  (5 ml.)
Flour (all purpose) – [2 tablespoons]  (30 ml.)
Tomato paste – [2 tablespoons]  (30 ml.)
Olive oil – [1/4 cup]  (65 ml.)

1- Cut the vegetables (carrots + celery + onions) into chunks.
2- Peel and mince the garlic.
3- Cut the prosciutto into small dices.
4- Cut the pork into large cubes.
5- In a large saucepan, heat oil, cook the proscuitto and remove from heat.
6- Brown the pork (generously salted beforehand).
7- Remove meat from pan and set aside with the prosciutto.
8- Brown the pieces of vegetables.
9- Put the meats back into the pot.
10- Add the garlic and flour and mix well. Cook one minute stirring constantly (to brown flour).
11- Add the tomato paste, beer and beef broth.
12- Mix well.
13- Grind the Madagascar pepper + the long pepper and the whole mustard seeds and add to pan with the bay leaves.
14- Bring to a boil. Reduce heat to simmer gently for 3 hours.
15- After two hours of cooking, add the small potatoes (bells) whole.