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400g pork tenderloin cut into bitesize chunks

1 medium onion, finely chopped

1 small celeriac (about 400g), peeled and diced

1 clove of garlic, finely chopped

300 beer (lager)

100ml chicken stock

2 sprigs of fresh rosemary

1/4 savoy cabbage, sliced (outer leaves removed)

1 dessertspoon plain flour

Salt

Pepper

Beer braised pork with savoy cabbage

preparation 7 mins • you cook for 9 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

 

This is one of my favourite recipes and a perfect meal for a cold winter evening. The recipe uses pork tenderloin combined with the earthy flavour of beer, cooked until the pork is melt in your mouth tender. The flavour of the beer also combines fantastically with warming celeriac and rosemary, and the dish is finished off with crunchy savoy cabbage. This is a two part recipe. In part one we get everything cooking. In part two we cook the cabbage and finish everything off.

Large saucepan, preferably that can go from the hob straight into the oven

OR a saucepan AND an oven dish with lid

Large pan of salted boiling water

Colander to drain the cabbage

Spoons to stir

 

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Before you start, preheat your oven to 170c. Have all the ingredients out, except the cabbage, and put a large pan on the hob on a high heat. Now click here!

Before you start, take your pan out of the oven. Have your pan of salted boiling water on the hob with the cabbage nearby. Now click here!

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This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

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Preheat your oven to 170c and put a large pan on the hob on a high heat. Add about a tablespoon of oil to the pan and then throw in your onions and garlic. Stir on the heat for about a minute then add in the diced celeriac.

Strip the rosemary stalks into the pan by holding the stalk at the top with one hand and running the thumb and forefinger of your other hand down the stalk removing the leaves in one easy sweep! Or just pick the leaves off...

Next, add the pork to the pan and give everything a good stir. Add a dessert spoon of plain flour and stir again. Everything will go very dry at this point but don't worry. Pour in the beer and stock and stir thoroughly. Lastly, add a good pinch of salt and pepper. Bring to the boil, pop the lid on, or transfer to an oven proof dish with a lid and cook in the oven for 2 hours.

After 2 hours, remove the pan from the oven and put a large pan of salted boiling water on the hob for the cabbage. Put the cabbage in the water to blanche for just 1 minute, drain and add to the pork and other vegetables.

To serve, simply divide between two bowls or plates!

I hope that you enjoy it .

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