Beer-braised Pork on Polenta with Shallots and Carrot Coulis

Beer-braised Pork on Polenta with Shallots and Carrot Coulis

Beer-braised Pork on Polenta with Shallots and Carrot Coulis

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

November 24, 2018

serves for

4

total time

3 HR 15 MIN

ingredients

1 tsp
1 tbsp
1
1 tsp, dried
1 1/5 kg, fat scored with a knife
2 medium, roughly diced
100 g, peeled and roughly diced
2 cloves, roughly diced
2, roughly diced
400 g, bones, washed in cold water
1 tbsp
250 ml
500 ml, dark
200 ml
1 tbsp
2, sliced
1 tbsp
1 pinch
4, sliced
2 tbsp
to garnish

Preparation

  • 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.
Whoopie Pies with Peanut Butter and Marshmallow Cream

Whoopie Pies with Peanut Butter and Marshmallow Cream

Next Recipe