Ingredients
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600 g braising pork (cubed & lean shoulder suggested)
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2 tablespoons canola oil
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1 large onion (sliced)
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2 garlic cloves (crushed)
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2 carrots (cut in chunky sticks)
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125 g button mushrooms (sliced)
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1/4 teaspoon ground allspice
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1 large bay leaf
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1 small cinnamon stick
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1 (500 ml) bottle dark beer
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85 g rye bread (made into crumbs)
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salt & freshly ground black pepper
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fresh parsley (chopped)
Instructions
- In a lrg heavy-based saucepan, brown cubed pork in half the oil till nicely browned (about 5 min), remove w/a slotted spoon & set aside.
- Add remaining oil & saute the onion & garlic for 5 min or till softened.
- Stir in the carrots & mushrooms (if using) & cook for 5 minutes. Add spices & bay leaf.
- Return the meat to the pan & stir in the beer + breadcrumbs. Season w/salt + pepper to taste & bring to a slow boil, stirring once or twice.
- Make sure the meat is pressed under the liquid, then partially cover & simmer very gently for about 1 hour.
- Uncover, remove bay leaf + cinnamon stick, sprinkle w/parsley & serve immediately.
- Serving Suggestions Per Roz: "Serve w/buttered cabbage or kale + potato dumplings, mashed potatoes or Spatzle.".