Spicy pork with beer sauce
A recipe by chef Shishkov: a spice-rubbed slow-roasted front quarter of a suckling pig served with a dark-beer sauce.
Ingredients
| 1 | front quarter of a small suckling pig (≈2.25 kg) |
| 2/3 с.л. | salt |
| 1 с.л. | black pepper |
| 1 с.л. | paprika (sweet or hot) |
| 1 ч.л. | sugar |
| 4-5 с.л. | mix of dried spices (optional) |
| 1 с.л. | garlic powder |
| 1 | vegetable stock cube Cusina (optional) |
| 1 глава | red onion (for the sauce) |
| 2-3 | garlic cloves |
| 150 мл | ketchup Kania |
| 1-2 с.л. | mustard Duc De Coeur |
| 1 с.л. | brown sugar |
| 30 мл | whisky Queen Margot |
| — | salt and black pepper |
| 1-2 с.л. | olive oil Promienna |
| 150 мл | dark beer |
Instructions
Prep time: approx. 4 h
- Preheat the oven to 220°C. Mix all the dry spices except the salt and sugar and stir them together. Place the meat on a board and make cuts about 0.5 cm deep, lengthwise and crosswise. Rub the salt and sugar well into it, then the remaining spices — all sides should be well coated.
- Place in a tray, adding water or stock to cover about 1/5 of the container. As soon as the tray goes into the oven, lower the temperature to 170°C. Roast for 2 h, then baste the meat with the juices from the tray and roast for another 1.5 – 2 h. After removing the meat, let it "rest" at room temperature for at least 10 min. Cut it into 1 cm thick pieces and serve with the beer sauce.
- Make the beer sauce by sautéing the onion and garlic for 5 min in the olive oil, add the whisky and wait for the alcohol to evaporate (10–15 seconds). Then add the sugar, ketchup and mustard, stirring constantly, and leave over low heat for 10–15 min, continuing to stir. Season with salt and pepper and remove from the heat. Add the beer and stir.