Beer Roasted Pork and Bean Salad


2hr 45m
Preparation/cooking time: ca. 45m + Roast in the oven: ca. 90m + Allow to brew: ca. 30m

Servings
For 4 people


Nutritional Information

Contains 830 Kcal, 58g Protein, 13g Carbohydrates, 57g Fat


Ingredients

  • 1.2 kg roast pork (e.g. neck)
  • 0.5 tbsp. clarified butter
  • 0.5 tbsp. peanut oil
  • 1 tbsp. anise
  • 1 tsp. salt
  • a little pepper
  • 3.3 dl naturally opaque beer (e.g. Naturaplan special beer, cloudy)
  • 2 tbsp. birnel (pear syrup)
  • salt and pepper to taste
  • 7 dl water
  • 500 g green beans
  • 2 tbsp. herbal wine vinegar
  • 4 tbsp. rapeseed oil
  • 1 shallot, finely chopped

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  • Remove the meat from the fridge approx. 1 hr. prior to frying. Heat the clarified butter and oil in a hob-proof casserole dish in the centre of an oven preheated to 220°C. Combine the aniseed, salt and pepper. Season the meat, place in the hot casserole dish. Brown the meat for approx. 10 mins. on each side. Turn oven down to 180°C. Remove the casserole dish, wipe away the cooking fat with kitchen paper. Pour in the beer, stir in the pear juice concentrate and pour over the meat. Insert the meat thermometer in the thickest part.
  • Cook in the oven for approx. 1 1/4 hrs. in the centre of a preheated oven. Coat the meat with the liquid 4-5 times during cooking. The core temperature should be around 80 °C. Remove the meat, cover and leave to stand for approx. 10 mins.
  • Bring water to the boil and salt. Add the beans and cook, uncovered, for approx. 15 mins. until almost soft. Rinse the beans under cold water, drain, halve crossways if necessary. Combine the vinegar and oil in a bowl. Add shallot, season the sauce. Mix the beans with the sauce, cover and leave to steep for approx. 30 mins.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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