Caramelized slow-cooked pork with dark beer
Chef Tanyo Shishkov slow-roasts a whole forequarter of pork rubbed with a dry spice mix and serves it with a rich dark-beer sauce made with ketchup, mustard and whisky.
Ingredients
| 2,2 кг | pork meat (Tanyo Shishkov cooks with a forequarter of a small piglet, on promotion at Lidl) |
| 2/3 с.л. | salt |
| 1 с.л. | black pepper |
| 1 с.л. | red pepper (paprika) — if you like it spicy, you can use hot too |
| 1 ч.л. | sugar |
| 4-5 с.л. | dry spices of choice |
| 1 с.л. | garlic powder |
| 1 | vegetable stock cube |
| 150 мл | dark beer (for the beer sauce) |
| 1 | red onion |
| 2-3 | garlic cloves |
| 1 с.л. | brown sugar |
| — | salt and black pepper to taste |
| 150 мл | ketchup (Shishkov uses Kania) |
| 1-2 с.л. | mustard (the expert prefers Duc De Coeur) |
| 30 мл | whisky (Shishkov puts in Queen Margot) |
| — | olive oil (Tanyo Shishkov settled on Promienna) |
Instructions
- Turn the oven on to heat to 220 degrees and make your preparations by mixing the dry spices for seasoning the piglet, without the salt, sugar and pepper.
- Make cuts in the meat half a centimetre deep, crossing them crosswise and lengthwise.
- Rub the pork first with the salt, sugar and pepper, and then with the dry spice mix. Press well and rub evenly on all sides to guarantee flawless seasoning.
- Place the meat in a tray, dissolve the vegetable stock cube in water and pour in enough to cover 1/5 of the tray.
- Put the piglet in to roast and reduce the heat to 170 degrees.
- After 2 hours open the oven, take out the meat, pour over it the sauce that has formed and roast a further 1:30 hours until done. When you take it out, leave it to draw in its juices at room temperature for about 10 minutes.
- Finely chop the onion and garlic for the sauce and fry them until lightly browned in the pre-heated olive oil. Pour the whisky over them and wait until it boils off. It will take no more than 15 seconds.
- Then add the ketchup, sugar and mustard, reduce the heat and leave to cook for 15 minutes, stirring almost constantly.
- At the end of cooking add salt and pepper to taste, pour in the dark beer and stir well. Remove from the heat.
- Serve the meat, sliced into slices 1 cm thick and poured over with sauce.