The beer-braised pork roast is one of those recipes I often make when there are guests or perhaps for Sunday lunch.
This time, let’s say it was for Sunday lunch, but a decision made a bit late, so I had to settle for a pre-rolled roast already netted, although I prefer to take the piece of meat and prepare it at home.
Having a butcher husband, I don’t have to prepare the meat myself, and if I want a cut made in a particular way, I have him do it, but this time it went this way.
The roast was made with a piece of deboned pork neck laid flat, so to speak, then rolled and netted.
If you should take the piece of meat and then prepare it at home, I suggest slightly dusting it with salt and pepper, then rolling it up and tying it with string (if you don’t have the netting).
Anyway, it was really good, and everyone at the table complimented me.
If you make this or any of my other recipes on the blog, send me the photos, and I’ll publish them on my page with your name.
Approx. 935 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to make Beer-Braised Pork Roast
- 2.2 lbs pork neck (boneless)
- to taste salt
- to taste pepper
- to taste sage
- 1 sprig rosemary
- 3 onions (medium)
- 4 cloves garlic
- 3 tbsps extra virgin olive oil
- 0.85 cup light beer
Tools
- 1 Pot oval saucepan
Preparation of Beer-Braised Pork Roast
First, take the roast, dust it with salt and pepper all around, massage the meat, then place the sliced garlic cloves all around and refrigerate for at least half an hour.
At cooking time, put the oil in the pot, place the rosemary sprig within the netting on the meat, heat it, place the meat and brown it all around. At this point, place the onions sliced into medium-thick slices around the roast, add the beer, and let cook for about 1 and 1/2 hours over medium-low heat.
Turn the roast as needed during cooking.
Once cooked, remove the roast from the pot and place it on the cutting board where we will slice it, let it cool a little.
With an immersion blender, blend everything in the pot; if the sauce is too thick, add more beer or water, enough to create a sauce.
Slice the roast removing the netting and place it back in the pot with the sauce.
Let it cook again over low heat until a dense sauce is obtained and served.
Enjoy your meal!
