22 Jan 2010

Something tasty for the weekend

This is the result of another culinary experiment that turned out to be great, tasty, rich and very caloric, what isn't there to love?: Baltic Porter Ragout

Ingredients: (Bailey, you are going to love this)

500g of shoulder of pork (though mutton, lamb or even boar could be good)
1/2l Baltic Porter (If you don't have anything in that style, plain Porter or Dopplebock should do fine)
100g of smoked streaky bacon, chopped.
1 mid sized onion, coarsely chopped.
3 garlic cloves, chopped.
200g (approx.) of tomato puree (I used what was left from the sauce I had made for a pizza the day before)
Soy sauce, paprika, salt, pepper and cumin. Oil or lard.

Cut the meat in the smallest pieces you can be arsed to and put them in a large bowl. Add some soy sauce, salt and the spices, mix and then add half the beer (the other half pour in a glass and drink while you cook, it's a very important step). Put that aside while you chop and fry the other stuff in a large pan. When the onions start to turn brown, add the meat and the marinade, bring to a boil and add the tomato puree. Bring the heat down almost to a minimum, cover the pan and let thing stew for at least an hour.

We served it very simple, with polenta, but rice, potatoes, beans or pasta should do fine, too. A few days later I had the leftovers, I just added a bit of water and ate it with rye bread. It was still lovely.

We paired with with Schlenkerla Urbock. The original plan was to drink Pardubický Porter, but I spotted the Rauch there in the cellar. It was a really nice match.

Hope you'll like it as much as we did.

Na Zdraví! a Dobrou Chuť!

3 comments:

  1. Correct, I do love it. I will *definitely* give this a go.

    (I'm in Manchester right now, about to head to the Winter Ales Festival. Hope there's something smoked there.)

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  2. Hey - if you do the same thing in a closed slow cooker like a Dutch Oven set at 275 F for hours but leave the meat in one piece you would get the middle of a great pulled pork sandwich.

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  3. That sounds lovely! I think I'll try it... Maybe with a piece of ham...

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