Suggestion: Beer and Pork Sauté

Here’s an unusual and original way to serve pork – and a nice change too with beer, Corsican beer of course, which will make all the difference.

Ingredients:                                                                                                           

– 1kg pork
– 1/2 red onion
– 2 garlic cloves
– 10cl Pietra beer
– 15cl veal stock
– 50g chestnuts

Method:
First and foremost, finely chop the onion and garlic which you will place in a saucepan with a trickle of olive oil, in order to brown nicely. Once they are golden, season with salt and pepper and deglaze with the Pietra. Allow to boil down by half, slightly lowering the heat – then add the diluted veal stock.
Cut the pork sauté into cubes of around 2cm, this way they will be easier to cook and will remain fondant.

In a hot frying pan, cook with olive oil and when almost ready, mix to the preparation Pietra/veal stock. Check the seasoning, rectify if necessary.
Add the chestnuts, and boil down again.
Serve, covering with the sauce.

You can of course serve this dish with a multitude of accompanying choices; rice, pasta, potatoes – delicious also when served with polenta !
Keep it in mind.

Source:
recettes-corses.fr

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