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Maple-glazed side pork braised in red beer
2023-09-25
https://www.metro.ca/userfiles/image/recipes/flanc-porc-braise-biere-12212.jpg
PT30M
PT2H00M
PT2H30M
Salt pork. In an adequately sized pot, froth butter at high heat. Brown pork on both sides. Set meat aside when golden-coloured.Deglaze pot with red beer. Caution should be exercised: as beer heats, it foams significantly. Reduce until nearly evaporated; place pork back in the pot and cover in cold water. Bring to a boil and skim off the top as needed.Add aromatic herbs: thyme, onion studded with clove, carrots, cinnamon, juniper berries. Cover and place in the oven at 150 °C (300 °F) for 2 hours.When meat is nice and tender, remove it from the stock and flatten it between two baking sheets, adding extra weight on top in order to press meat and extract as much fat as possible. Refrigerate. * Cooking juices may be used to cook beans, instead of water.In the meantime, place dried white beans in a large pot with twice their volume in water. Bring to a boil and skim off the top. Reduce heat and let beans cook at low heat until fully tender (45–60 minutes). Lightly salt water halfway through cooking time. Once beans are cooked, strain them, setting aside 500 ml of cooking water.In a food processor, purée beans, adding cooking water if needed. Optional: strain bean purée through a fine sieve for an even creamier texture. Season and set aside, covered in plastic wrap.Once cool, meat will be easier to portion out. Cut in 4 equal pieces. Heat a non-stick pan at very high heat. Lay portions of pork flat in the pan and roast them on all sides. Remove meat and degrease the pan.Lower heat: pour maple syrup into pan and place portions of pork back into it, brushing with syrup as it reduces.Place a generous spoonful of purée in each deep plate. Top with maple-glazed pork and remaining syrup. Finish with a turn of the pepper grinder.Source : Martin Juneau
4
0
0
0
0
800 g side pork without rind
25 g butter
340 mL red beer of your choice
4 sprigs thyme
1 small onion
1 clove
2 carrots
1 small stick cinnamon
4 juniper berries juniper berries
500 mL dried white beans
80 mL Maple syrup
salt and ground black pepper, to taste
Maple-glazed side pork braised in red beer
4
Main course
0:30
Preparation
2:00
COOKING
2:30
TOTAL TIME
Ingredients
-
800 g
side pork without rind
-
25 g
butter
-
340 mL
red beer of your choice
-
4 sprigs
thyme
-
1
small onion
-
1
clove
-
2
carrots
-
1
small stick cinnamon
-
4
juniper berries juniper berries
-
500 mL
dried white beans
-
80 mL
Maple syrup
-
salt and ground black pepper, to taste
Preparation
Salt pork. In an adequately sized pot, froth butter at high heat. Brown pork on both sides. Set meat aside when golden-coloured.
Deglaze pot with red beer. Caution should be exercised: as beer heats, it foams significantly. Reduce until nearly evaporated; place pork back in the pot and cover in cold water. Bring to a boil and skim off the top as needed.
Add aromatic herbs: thyme, onion studded with clove, carrots, cinnamon, juniper berries. Cover and place in the oven at 150 °C (300 °F) for 2 hours.
When meat is nice and tender, remove it from the stock and flatten it between two baking sheets, adding extra weight on top in order to press meat and extract as much fat as possible. Refrigerate. * Cooking juices may be used to cook beans, instead of water.
In the meantime, place dried white beans in a large pot with twice their volume in water. Bring to a boil and skim off the top. Reduce heat and let beans cook at low heat until fully tender (45–60 minutes). Lightly salt water halfway through cooking time. Once beans are cooked, strain them, setting aside 500 ml of cooking water.
In a food processor, purée beans, adding cooking water if needed. Optional: strain bean purée through a fine sieve for an even creamier texture. Season and set aside, covered in plastic wrap.
Once cool, meat will be easier to portion out. Cut in 4 equal pieces. Heat a non-stick pan at very high heat. Lay portions of pork flat in the pan and roast them on all sides. Remove meat and degrease the pan.
Lower heat: pour maple syrup into pan and place portions of pork back into it, brushing with syrup as it reduces.
Place a generous spoonful of purée in each deep plate. Top with maple-glazed pork and remaining syrup. Finish with a turn of the pepper grinder.
Source : Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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