Feeling creative today, I have decided to publish my first recipe on-line. I am a very keen home cook and am quite keen on beer! I have cooked beef with Guinness many times to the satisfaction of many dinner guest!
Today, I decided to cook a cheeky pork dish, with Aurelio beer from Two Fingers Brewing. You can of course use any beer in this recipe, or any cut of pork I guess, once they are smallish chunky pieces! but I use Aurelio as each bottle of this beer purchased donates funds to Prostate Cancer UK charity.
This is an easy recipe, and sure to impress dinner guests, wives, girlfriends, boyfriends, husbands, significant others!
What you need!
One Saucepan, reasonably deep (about 12 cm) that has a lid. This is a low and slow cook (you could even use a slow cooker if you wish)
- 300g of Pork Cheeks (see, why it is Cheeky Pork now?) The pack I purchased had 5 cheek chunks! I guess this may feed 2. Double, treble quantities depending on your needs!
- 1 small onion
- 1 clove garlic
- 2 or 3 mushrooms depending on size
- 250ml stock (I use Marigold Swiss Vegetable Bullion)
- 150ml Aurelio beer
- 1tblspoon of oil (I use organic rapeseed oil)
- 2tblspoon of flour
- chopped flat leaf parsley
- Salt & pepper to taste
- Knob of butter to make a fake-roux ( or a kind of a Roux!)
Preparation and cooking instructions!
- Slice / chop onion as you wish…
- Slice / chop garlic clove as you wish…
- Slice / chop mushrooms as you wish…
- Chop parsley
- Prepare stock
- Pour out 150ml of Aurelio into glass (drink the rest…)
- Place flour on a plate and dust pork cheeks in the flour, ensuring fully coated.
- Place saucepan on the heat, when hot, add the oil.
- When oil hot, add the cheeks, one by one, browning on all sides turning each cheek (and the other cheek!) occasionally. (Approx 4- 6 mins)
- When lightly browned (the flour will look lightly crispy), take out of pan and set aside.
- Add chopped onion & garlic to pan (a little more oil if necessary) turn down the heat a bit, and soften onion. Stir occasionally to ensure they don’t stick, after 2 or 3 mins, add the mushrooms and sautee for a minute or two more.
- Add the cheeks back to the pan (and any juice that has run off!), and the stock and the Aurelio beer. Stir a couple of times, reduce heat, put lid on saucepan and gently simmer for 45mins or so. Check occasionally to ensure liquid is not bubbling too fast, reduce heat if it is!
- Mix a tablespoon of flour with knob of butter so it kind of turns doughy! This is our fake-roux!
- After 45 mins (or longer), depending on how much the liquid has reduced and how thick you like your sauce… you can either..
- Add the fake-roux directly to the pan stir/whisk in and turn up the heat to reduce further for a few minutes, or,
- Fish out the pork, then add fake-roux to the pan stir/whisk and turn up heat, then,
- Season to taste with salt & black pepper, add the chopped parsley and stir.
- We’re all done! Divide up and serve (I served with green beans, but would work well with any steamed veg and creamy mash!) I suggest another bottle of Aurelio to wash it down.
If you were to use slow cooker, at step 12 transfer all ingredients (except parsley, fake-roux & seasoning) to slow cooker. Switch on low/med/high depending on how long you need. About 10 mins before serving, season and stir in fake-roux and parsley. Depending on your slow cooker, you may need to remove lid and turn on high to reduce sauce… your call! 🙂