Main course

Beer-braised Pork on Polenta with Shallots and Carrot Coulis


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Beer-braised Pork on Polenta with Shallots and Carrot Coulis
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Here is how to prepare a delicious beer-braised pork to be served on creamy polenta, topped with shallots and carrot coulis.

For the meat
For the polenta
For the coulis
For the shallots
Info box
  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 4
  • Heat the oven to 220°C (200°C in a fan oven),  gas 7.
  • Grind 1 tsp salt with the peppercorns, caraway seeds, allspice berries, clove and the marjoram in a mortar. Rub the mixture into the meat.
  • Grease the bottom of a roasting tin with oil and place the meat in it with the fat side up.
  • Add the vegetables and the bones and roast for about 20-30 minutes.
  • Then add the stock and some beer.
  • Reduce the heat to 180°C (160°C in a fan oven), gas 4 and braise in the oven for another 90 minutes.
  • Baste occasionally with some beer.

To make the polenta

  • Place the stock and the milk in a pot with 1/2 tsp salt. Bring to the boil and the gradually add the semolina.
  • Cook on a low heat according to the directions on the packet.
  • Stir occasionally so the mixture does not stick. Stir in the butter and season with salt and ground black pepper.

To make the coulis

  • Cook the carrots in the stock, then cover and leave to simmer for around 15 minutes more until soft.
  • Puree finely and if necessary reduce slightly to thicken. Season with salt and sugar.
  • Fry the shallots slowly in hot oil for around 10 minutes until golden brown.
  • Season with salt and ground black pepper.
  • Remove the bones from the roasting dish and puree the gravy.
  • If necessary reduce slightly and season with salt and ground black pepper.
  • Cut the beer-braised pork into pieces and serve on top of the polenta.
  • Add the carrot coulis and drizzle some gravy around it.
  • Serve the rest separately.
  • Arrange the shallots on top of the meat and serve sprinkled with chives.
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