Beer Braised Pork Roast With Ricard
If it tickles you should sport… A typical dutch saying. Well forget about sports! Far too dangerous… These days I’m already falling by taking a walk, so let’s stick to what I’m good at! Prepare a nice meal on the BBQ. I can assure you that after a few weeks of resting my elbow, it was pretty itchy to get back to the grill. You’d expect one to be full of inspiration by then. Sadly it seems to be nothing like that. Inspiration clearly comes from getting in action over here. There’s not much slicing of ingredients involved in this recipe because my arm doesn’t work good enough for that yet. So I had to keep it simple. As a result I came up with this very tasty “Beer braised pork roast” with Ricard, mushrooms and sweet peas. The perfect dish to celebrate the end of winter (Damn we’re not even close are we?).
Disclaimer: This post is made for Lidl Belgium and may contain affiliate links. All opinions expressed are personal and sincere.
It was a reasonable challenge to find some inspiration. I wanted to keep the carving part rather limited to give my elbow and wrist some more rest. On top of that I was instructed to keep it a somewhat healthy. Good food is a hard temptation to resist. Therefore, it caused me to gain 13 kg. over a period of a year. So maybe the lady is right to sound the alarm. However, this doesn’t mean that we can’t eat well anymore. At Lidl Belgium I saw a nice piece of pork roast. Not knowing yet what to do with it I decided to take it home along with some other ingredients. Somewhere in my mind I was already playing with the idea of making a “Beer braised Pork roast”. But for the rest I actually had little inspiration.
In the end it turned out that I would end up with a famous flemish stew style of sauce, made with Archivist double, to serve as the basis for the Beer braised pork roast. That wasn’t really what I was looking for in terms of taste. So I decided to add a dash of ricard/perno to start with and see what the dish would ask for in the end to discriminate from the legendary belgian sauce. You can’t believe what that dash of Ricard/pernod does to the sauce. The fresh aniseed taste adds a refreshing mild sweet touch to the dish giving it a nice subtle depth that, together with the mushrooms, grilled shallot and oyster mushrooms, is reminiscent of the familiar stew sauce.
The meat is rather lean in texture which makes it delicate to prepare. Because of this I decide to braise it slowly in the sauce after grilling at a high temperature. Hence the name “Beer braised Pork roast”. The roasting is done shortly but powerfully above the direct heat source with a chunk of apple wood for a subtle touch of smoky flavor. It is important to respect the core temperature of the meat. Usually I manage well to keep a piece like this rosé. Although I often start preparing dinner later than I did today. Because of this it was finished a lot faster than I expected it to be. I tried to keep it warm but this way it got slightly overcooked. Luckily it still turned out to be juicy enough. Yet I would have prefered it to be more pink than it was now. So guess what… Next time I think I should sleep a little longer don’t you think?
The most important part of making a sauce like this is tasting in the end what’s needed to get it in balance. Probably you already knew that seasoning a sauce is something you have to work on to your own taste. So I did not at any amounts there. A little acidity never hurts so dare to add that extra dash of vinegar in the end! You won’t feel sorry. It just adds that little extra depth. If you’d like it somewhat sweeter you can add some maple syrup. These days they sell it at lidl and it gives a nice round sweet flavor for those who like it. I don’t exagerate with the syrup since it’s not ment to be a sweet meal. Since we eat most with our eyes, the meal can use some extra colour. I used some slightly baked sweet peas to boost some colour in the braising liquid and giving it some extra flavor and vitamins. If you’d love to make a one pot meal, you can opt to add the potatoes to the sauce instead of using bread to thicken the sauce. Yet I thought it had enough healthy ingredients so I chose for some good ol’ baked potatoes to serve along the Beer braised pork roast.
Let storm Ciara come now! Tempering the BBQ was already a challenge with the fierce winds this morning. But after sitting still for a while, it was a pleasing challenge to get everything under control. The result was fantastic. Yes I can say that myself cause it was. The “Bear braised pork roast” is definitely a meal I will make again. Yet I might opt to use a more marbled piece of meat like a piece of pork shoulder or neck next time. Or I could try to get my time management right… So I guess I need to take a longer nap, #Party. Hope you’ve enjoyed this post as much as I did making it. Don’t forget to share your thoughts. Not only because it helps me and my blog grow, but mostly because I’m truly interested in your opinions and experiences. Cheers.
- 800 gr pork roast
- salt to taste
- Oregano to taste
- 1 Tbsp Sunflower oil
- 3 large shallots
- 1 bouquet garni
- 2 bay leaves
- 500 gr. Parisian mushrooms
- 200 gr. oyster mushrooms
- 1 dash of fish sauce to be replaced by salt
- 1 dash of ricard
- 1 bottle Archivist double or another brown beer
- 300 ml beef stock
- 2 sandwiches
- 1 tbsp mustard
- pepper to taste
- 1 dash of vinegar or more to taste
- 1 tl maple syrup or more to taste
- 200 gr. Sweet peas
Take the meat out of the fridge and rub thoroughly with the oil and sprinkle some salt and the oregano on top. Leave to rest for 15 minutes.
In the meantime, prepare your BBQ for a direct high-temperature session (+-250°c) to roast the pork until golden brown.
Add a chunk of apple wood in between the coals +-2 min. before you put the meat on the grill. Search for a spot where the coals are burning a bit less fierce.
Roast the pork roast on both sides until you get a nice golden brown color. Wrap the meat tightly in some tin foil and put aside for a couple of moments.
Grill the oyster mushrooms and shallots until they have some nice grill marks.
Then place a dutch oven with a (thin) base of oil on the grid and bake the parisian mushrooms together with the bouquet garni. Deglaze with a dash of fish sauce when they turn golden brown (Using fish sauce instead of salt gives a nice full flavour to the mushrooms).
Add the shallots together with the oyster mushrooms to the dutch oven, stir well and extinguish further with the bottle of brown beer, a dash of ricard and the beef stock.
Place 1 slice of bread with mustard and 1 without mustard on the liquid and place the meat on top.
Cook until the sauce has thickened and the meat reaches a core temperature of 67 degrees (if this happens sooner, let the sauce thicken a little more while the meat is well wrapped next to it).
Taste the sauce and season with a dash of vinegar to bring out the flavours, a dash of maple syrup for a sweet touch and pepper to taste (salt is normally no longer needed).
Fry the sweet peas in oil in a skillet and add to the sauce.