Buy all ingredients right below the recipe
Ingredients
- 800 g pork shoulder (whole or sliced)
- 200 ml brown beer
- 250 g red onion
- 50 g smoked bacon
- 2 tablespoons honey
- 4 tablespoons sunflower oil
- 1 tablespoon fresh parsley
- salt to taste
- ground black pepper to taste
Steps
- 1Preheat the oven to 160 °C.
- 2Season the meat thoroughly with salt and pepper on both sides. Cut the red onion into wedges about 1 cm thick, and cut the bacon into small cubes or strips.
- 3Heat oil in a pan over high heat and sear the meat quickly on both sides (about 3 minutes per side) until golden brown. Then place the meat in a baking dish. Reduce the heat, add the bacon to the pan, and fry for 1 minute. Add the onion and fry for another 2 minutes, stirring frequently. Finally, spread the onion and bacon mixture evenly over the meat in the baking dish.
- 4Pour the brown beer into the pan with the remaining fond and boil until most of the liquid evaporates, leaving only about 2 tablespoons of thick sauce. Then stir in the honey and add 350 ml of water (or broth). Bring to a boil, scraping up the delicious bits from the bottom of the pan with a wooden spoon, then remove from heat.
- 5Pour the contents of the pan over the meat and place the baking dish in the oven for about 1.5 hours. After baking, let the meat rest in the sauce for 5 minutes. Before serving, you can season the sauce with salt to taste and sprinkle with fresh, chopped parsley.
