Pork in beer: recipes for a pan, oven, cooking features and reviews

The combination of pork and foamy drink is almost perfect. Thanks to beer, the meat is very juicy and aromatic. It is also worth noting the fact that, under the influence of high temperature, all alcohol evaporates, and the dish becomes non-alcoholic. The best option for pork in beer is the meat of young individuals, as it is more tender and tasty.

Despite the simplicity of cooking this dish, it is very beautiful and spectacular, which will make bored guests come to life at the sight of a crispy, golden-crusted juicy piece of meat that emits an incredible flavor to the whole apartment or room in which the feast takes place.

Oven baked pork recipe in beer

This dish has a number of advantages and positive aspects for self-cooking:

• The best freshest piece of meat without veins, cartilage and fat is chosen by the cook himself.
• Home-made pork baked in beer does not contain any harmful chemical additives.
• Cooking at home will cost much less than ready-made meat from a restaurant or supermarket. Surprisingly, the total cost of the ingredients does not exceed the price of an inexpensive sausage stick.
• The taste, aroma, juiciness incomparable with purchased food.

So, what products will be needed for a pork recipe in beer:

• 1.5 kg of pork leg;
• 3-4 tablespoons of mustard;
• 3-4 tablespoons of ketchup;
• 3 tablespoons of honey;
• 1 tablespoon of paprika and tarragon;
• a pair of medium-sized bay leaves;
• salt and pepper to taste.

Foil is also needed in order to wrap a piece of meat and send it to the oven.

Recipe Preparation

Recipe for pork in a beer in the oven with mustard and honey is quite simple to prepare. This dish is good for breakfast. Since the meat is not very juicy, you can wrap it in pita bread, make sandwiches with it and add it to the salad. The secret of juiciness and tenderness of meat lies in the resulting crust, which seals juices. The crust incorporates all the shades of taste available in the ingredients: sour, sweet, spicy, salty and bitter, when combined, they form a unique and special aroma of meat.

1. A piece of pork must be washed and soaked in beer, and then dried with paper towels and towels. With a knife, you need to make several deep incisions so that the marinade can easily penetrate the flesh into the tissue.
2. Gammon should be wiped with salt and chopped bay leaf, and then leave it for 15 minutes, so that the spices have time to soak the meat.
3. Tarragon or parsley must be finely chopped, mixed with paprika and rub into meat.
4. Ketchup must be chosen to taste. You can take a sharp or ordinary type of tomato sauce. To make pork in beer juicy and tasty, you need to coat a piece of meat with ketchup and honey. Honey gives a caramel feel.
5. The final stage of preparation for baking is a mustard coating. After this, the form for the oven must be covered with foil.
6. A piece of pork should be placed on the foil, but before baking it must be allowed to stand for 15-20 minutes for marinating. The dish will be baked at 180 degrees, so you can put the oven at that time for heating.
7. As soon as the oven warms up, it is necessary to place the meat in it for 90 minutes. After the lapse of time, the foil is removed, and the crust is given to the ham. The meat is baked open for 15 minutes.
8. The finished dish must be allowed to cool. Then you should wrap it in parchment paper and put it in the refrigerator.

You can make sandwiches from meat or use it as an ingredient in making salad.

Czech recipe

To prepare pork in beer in a pan, the following ingredients are required:

• pork 350-400 gr;
• 1 cup of light beer;
• 1 medium onion;
• 0.5 packaging seasoning for pork;
• 0.5 tablespoon of salt;
• 0.5 cups of sunflower oil.

Czech pork cooking

Step-by-step instruction:

1. A whole piece of pork must be cut into small pieces (cubes).
2. Chop the onions in half rings and fry in a pan with butter until slightly golden.
3. Add onion cubes of meat to the onion. Simmer under a closed lid over low heat, for 12-15 minutes
4. Onion-meat frying must be pepper and salt.
5. Then beer is poured into the pan, the whole mixture is mixed and stewed for 30 minutes. The liquid should not completely hide the pieces of pork.
6. After half an hour extinguishing, the fire decreases and for the same time the dish is left to simmer.

Serve pork in beer in plates with a deep bottom. A side dish of potatoes with parsley and dill can be good for meat.

Mushroom recipe

To prepare pork in beer in a pan you will need:

• 1 medium-sized pork drumstick;
• 1 small onion head;
• 1 carrot;
• 0.5 kg of champignons (fresh or pickled);
• 0.5 liters of light beer of your favorite brand;
• 0.5 teaspoon of salt and black pepper;
• 3-4 tablespoons of sunflower oil.

How to cook pork with mushrooms

Cooking sequence:

1. First you need to cut the carrots into small cubes and onions in half rings. Next, you need to fry the vegetables in a pan with a thick bottom in oil until golden brown.
2. To the carrot-onion frying, champignon mushrooms must be added. If they are fresh, then first you need to clean and rinse them, and then put out 10 minutes in water.
3. Rinse the pork well, removing the remaining blood and other contaminants, then dry it with paper towels. The dried drumstick must be fried on both sides in a separate pan.
4. Fried meat must be filled with light beer almost completely. After closing the lid, you must continue to simmer over low heat for about two hours.
5. After 2 hours, you should check how much liquid is left in the pan: if enough is enough, then the dish is ready, it can be removed from the stove. If it’s not enough, it’s better to add another mug of light beer and prolong the stewing process for 30 minutes without closing the lid.

Serving pork in beer is best with mashed potatoes and fried vegetables, decorating a serving with a couple of sprigs of herbs.

Cooking recommendations

• The main recommendation for making pork in beer is the right choice of fresh meat. The pulp should be without veins, fat and cartilage. When choosing a piece of pork, you should remember that the more mobile the part of the animal’s body, the more rigid the meat will be, and its preparation will take a lot of time.
• The most suitable option for this recipe is: ham, brisket, neck or shoulder blade.
• From the size of the piece depends on how much juiciness will remain after cooking. The larger it is, the more juices will remain inside.
• Size also affects pickling time. Larger pieces take a long time to soak in spices.
• To lubricate meat, it is better to use mayonnaise, mustard and honey. So the juiciness of the pulp will be even higher.
• If the recipe involves baking in the oven, then pork must be put in a sleeve or bag for baking.
• If there is a large amount of fat on a piece, dry spices are the best marinade.
• The fatter and juicier the pork, the more aromatic the spices should be, and their quantity is greater.
• After pouring beer into the pan, be sure to reduce the heat to a minimum so that the liquid does not boil.
• Fresh parsley or dill is best placed in ready-made meat.
• The alcohol contained in beer evaporates completely during the preparation process. From the foamy drink there is only aroma and astringent bread taste.

Reviews

You can hear a lot of positive reviews about the recipes. Even those people who did not like pork, having tried to make it in beer in a frying pan or in the oven, changed their minds.

Meat prepared according to this recipe has a pleasant taste and aroma. According to housewives, it is great for a festive table, they can also be pampered by their households any day, because it is quite simple to make pork in beer.

It is important to listen to the recommendations of experts and clearly follow the instructions in the cooking process, then no difficulties should arise.