Braised Pork with Dunkel Bier Gravy cooks up slices of pork shoulder roast in a Bavarian style beer with a savory onion gravy.
Braised Pork with Dunkel Bier Gravy
By Sue Lau | Palatable Pastime
Braised Pork with Dunkel Bier Gravy is my recipe of the day with the blogging group Sunday Funday. We join forces once per week to share a variety of recipes on various topics.
We are sharing our fun recipes for cooking with beer and spirits this week.
I am revisiting a recipe I did a couple of years ago that never got posted. The deal was that my daughter was coming to have dinner and I was preparing schweinhaxe with some other things.
Schweinhaxe is usually done with pork knuckle or pork hocks, braised, and then browned at the end (because it has a lot of fat). However, my daughter had car trouble and couldn’t make it.
I interrupted the cooking and hauled the dinner about a hundred miles and finished it up there. But, as fate would have it- it gave a double whammy. Those pork hocks were very crappy and had an unsatisfying amount of meat. So while I loved the sauce I’d made, and red cabbage, and potato dumplings, I didn’t bother to post that.
Coming back to thinking of it, I decided to pivot and use country ribs instead. Those are flavorful, cost much less, and don’t need additional browning. Served with kraut and potatoes, this is an excellent early season German type meal for us.
I always start going nuts with kraut in August as soon as the weather turns for a day. Not that it has this year. But we still crave the taste. I hope you all do as well.
Sunday Funday
Cooking with Beer (or Spirits)
- Autumnal Spinach Salad with Beer Vinaigrette by Amy’s Cooking Adventures
- Braised Pork with Dunkel Bier Gravy by Palatable Pastime
- Dum Chicken Rum Biryani by Sneha’s Recipe
- Irish Beef Guinness Stew by Culinary Adventures with Camilla
- Slow Cooker Beer-Braised Pot Roast by Making Miracles
- Spicy Beer Shrimp Potatoes by Food Lust People Love
- Whole Wheat Beer Pretzel Nuggets by A Day in the Life on the Farm
Braised Pork with Dunkel Bier Gravy
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Braised Pork with Dunkel Bier Gravy
Braised Pork with Dunkel Bier Gravy
Equipment
- stick blender
Ingredients
- 1-3/4 pounds boneless pork country style ribs
- 2 tablespoons olive oil
- salt and black pepper
- 2-3 bay leaves
- 2 large Vidalia onions (wedged)
- 1 tablespoon juniper berries
- 1-2 springs fresh rosemary
- 3 tablespoons chopped garlic
- 12 ounces dark Dunkel lager beer (I used Hofbrau Dunkel Lager)
- 1 tablespoon powdered chicken bouillon
Instructions
- Preheat oven to 325F.
- Season the pork with salt and pepper then brown in oil in a Dutch oven.
- Set the pork aside for a bit and add the onions, browning those as well.
- As they brown, add the remaining ingredients to the Dutch oven and cook for a minute to release the fond.
- Add the pork back to the pan, covering with onions.
- Place the lid on the Dutch oven and bake at 325F for two hours.
- Remove pork from the pan and puree the pan drippings with a stick blender, spooning off extra fat first if you have a lot (I didn't) . You can thicken more with a cornstarch slurry if needed.
- Serve with mashed potatoes or noodles and something like kraut or braised red cabbage, We like baby peas with this as well.
Notes
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I have some country ribs in the freezer and this sounds like it will be an absolute hit in this household.
Beer Gravy looks super delicious, must try this recipe!
I’m craving some saucy delicious German food now. This recipe looks very cozy!