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!
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!
Correct, I do love it. I will *definitely* give this a go.
ReplyDelete(I'm in Manchester right now, about to head to the Winter Ales Festival. Hope there's something smoked there.)
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.
ReplyDeleteThat sounds lovely! I think I'll try it... Maybe with a piece of ham...
ReplyDelete