How is pork prepared in beer?

Pork in beer is tasty anyway. Even the saliva flow from one mention. For example, pork marinated in beer. The main thing is that it is prepared very simply. It is enough to put one kilogram of low-fat pork in beer for one hour. To give the meat a piquant taste, it must be coated before baking mustard sauce with spices. To make it, you need to take a teaspoon of spicy mustard, mix with a tablespoon of vegetable oil and two cloves of chopped garlic, add salt and pepper. Garlic is better to crush, and not to cut, so it will turn out more juice. Meat, smeared with this sauce, spread on the grill or planted on the skewers and cooked on charcoal or in the oven-grill.

Pork in beer can also be baked. For this dish you need to take 2 kg of pork, lard garlic and carrots and fry in butter. Roasting is needed in order to clog the pores of meat, which means that all the juices will remain inside the meat. Then the meat should be placed in a deep baking tray, sprinkled with fresh fragrant herbs. It is best suited for this dish such herbs as rosemary and marjoram. Dill and parsley is best not to use. From above all this is poured in a light beer. If we talk about the amount of beer, then one bottle should be enough.

Now the pan can be put in a preheated oven for 40 minutes. The optimum temperature is 200 degrees. Then it is taken out of the oven. The meat is transferred to another pan. It must be covered with potatoes, champignons and chopped onions. It is better to use small potatoes, but if you have to take a large potato, then it must be cut into several parts. It remains only to pour the beer from the first baking tray and again put in the oven for an hour and a half.

Pork stewed in beer is also very, very delicious. For this dish, meat must also be pre-fried. You need about half a kilogram of pork. After roasting, pork should be transferred to a deep frying pan or cauldron. To her, add the sliced carrots, onion, parsley, sweet and black pepper peas, literally for a couple of peas. All this is poured into two glasses of light beer, then put on a weak fire for an hour and a half.

Stewed pork in beer is a national Czech dish. Only there it is prepared somewhat differently, and the garnish to it is strictly defined.

To prepare pork in beer in Czech, you need to take fat pork with veins of fat. This fat, in fact, the meat needs to be cut off and put on a hot frying pan. Salo should be thoroughly drowned. After this, cracklings are removed from the frying pan and the onions cut into half rings are poured out. It must be fried in fat until it is transparent. Then, chopped meat is added to the onion.

Meat along with the onion is lightly fried, and then poured with water. It is important that the meat is not completely covered with water, but slightly peeking out of it. The lid is not covered with a lid, the water must be evaporated. When half of the original amount of water is left, salt, sugar and black pepper are added to the meat. After that, the water is evaporated for another quarter and the meat is poured with beer, just like water for the first time. The meat is closed with a lid, and continues to stew, and after 20 minutes you need to pour the remaining beer. Remove the lid again. When the beer is evaporated by half, black bread is added to the meat, grated. The meat is covered with a lid and removed from the fire. Leave it for a while.

As a side dish for stewed in beer, pork is used potato dumplings and stewed cabbage. Dumplings are prepared this way: mashed potatoes, it adds oil, eggs and flour. The batter is mixed and the balls are formed. They are thrown into boiling water for just a couple of minutes, and then spread on a plate. Pork in beer can be very different, but certainly always delicious.