couple of weeks ago I was asked to post the recipe for the Bavarian Beer Pork Rost and now I finally time to do so....Sorry about the delay, but I am telling you my friends, the rost makes for a fantastic christmas dinner with the family....
Justin and I cooked it last time in Canda, we used up 4 bottles of beer.....I call that Justin style as usually one is sufficient....
Anyways, here is the recipe, good for like 4 people:
1 huge ass piece of pork (optimally one that is prepacked and nicely cut, it is best if it has a thin layer of fat to it because that very much intensifys the flavour of the gravy afterwards)
5 slices of nice, not too fat bacon
2 onions
2 garlic gloves
4 bay leaves
2 carrotts
3 table spoons of olive oil
3 packs of gravy mix, I usually decide on the one from Knorr, but any gravy is fine, just needs to be dark brown pork gravy
some cream, maybe like quarter of a cup
1 half hand full peppercorns
salt and pepper
thyme
rosemary
1 bottle of beer, I usually decide on a nice dark beer, my favourite is one called Koenig Ludwig Dunkel, but you guys are the professionals, so I appreciate any kind of inspiration...
Cut some onions in small pieces, put the olive oil in a skillett and sharply fry the pork in a skillett. You need to do that for approximately 5 minutes, just long enough so that the good pork juices stay in the meat. The frying process is first of all the seil the flavours in but also the enable a nice crust. Fry it from all sides, but then focus on one side as your top part.
Meanwhile bring the gravy to a boil and prepare a casserole with the onions, cut in big pieces, the carrotts, sliced in about pinky finger thick pieces, the bayleaves and the garlic gloves, just cut in halfs.
Cut the bacon in approximately 2 finger thick slices and place those in the casserole as well.
Now pour the gravy in the casserole, pour half a bottle of beer in the whole mix and place the pork in the middle of all that. Add all the other spices like rosemary and thyme.
Pour another quarter of the bottle (by the way we are talking German bottles, so half a litre is minimum!!!) on the pork and place the whole surprise in the oven. Leave it there at around 390 degrees Fahrenheit for about 2 hours, but do constantly bais it with beer....
Once the meet is done take it out, place it on the side and strain all the big chunks out of the gravy. place the gravy in a regular pot on the stove, bring it to a boil and stir some cream in it. Add spices as needed.
Now cut the meet in finger thick slices, place them in the gravy and serve the Bavarian Beer Pork Roast.
As as side I usually go for garlic mashed potatos....and some sort of a vegetable mix....
I think that's all....
ENJOY
LOVE PEACE AND PROST
YOURS
DANIELA
