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Roasted Pork steamed in beer gravy


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Ingredients

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All in one pork roast with beer gravy

  • 100 g bacon, roughly sliced
  • 1 onion, halved (150 - 200 gr)
  • 1 clove garlic, or 1 teaspoon garlic mince
  • 2 tablespoon Vegetable stock paste
  • 1 teaspoon salt, omit when using my garlic mince
  • 1 pinch freshly ground back pepper, to taste
  • 40 g olive oil
  • 1 litre water
  • 1 bottle beer
  • 4 potatoes, quartered
  • 2 carrots, cut to pieces
  • 1.5 kg pork roast - rind on
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Recipe's preparation

  1. 1. Bacon, Onion and garlic (mince)* 5 sec/sp 5

     

    2. add Vege Stock, salt (if not using garlic mince), pepper and olive oil - saute for 5 min/100C/speed 1 (MC off).

     

    3. Add 250 gr of the beer and 500 ml of the water to the TM bowl. 

     

    4. Put two forks across the bottom of the Varoma dish and put pork roast (rind side up) on top of the forks. This way the holes are not blocked and the steam can come through. Then arrange the carrots and potatoes around the meat. Put Varoma on top of the bowl and cook 60 minutes/Varoma temp/speed 1.

     

    5. Add rest of the beer (roughly 100 gr) plus 500 gr (or more) water until you've reached the 1.5 litre mark. Cook again 60 min/Varoma/speed1.

     

    6. Heat up your oven (fan + grill) to 250C.

     

    7. Put the Pork roast, rind side up in a heat proof roast pan, put potatoes, carrots around and add the liquid from the bowl to the meat/vegetables. Leave in there until the rind has formed crackling (around 30 min, depending on your oven).

     

    8. Meanwhile - without washing the bowl, make some (sweet-)potato mash in the TM. This step is optional.

     

    9. Once crackling is done, take the meat out and put it aside to rest.

     

    10. Put liquid and vegetables from the roast back into TM bowl (no need to wash the bowl in between those steps) and make the gravy. Carefully increase the speed from 1 - 10 and blend for 1 minute. MC on. 

     

    11. If you prefer a darker gravy - ad one teaspoon cocoa powder in step 10 (optional).

     

    Serve with potato mash or other vegetables of choice and enjoy! 

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Accessories you need

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Tip

Steam some vegetables whilst the roast is in the oven.

 

* see recipe for minced garlic in one of my other posts


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Sorry to hear you had troubles with the crackling...

    Submitted by Butter-Fly on 24. June 2017 - 18:16.

    Sorry to hear you had troubles with the crackling....

    Two things you can try next time:

    1. Your oven must be very hot
    2. "Dry" the pork rind as much as you can before putting it into the oven. Papertowel or fresh tea towel, should do the job.

    Thank you for your nice comments and your variations :-)

    Enjoy!Janny Thermo-Crazy

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  • Cooked this tonight and it was really tasty. Like...

    Submitted by KellKat on 27. February 2017 - 21:19.

    Cooked this tonight and it was really tasty. Like the previous commenter I had trouble getting the crackle to crackle. I used large potatoes and halved them, took them out after the first hour and crisped them up in some ghee in the oven for about 20 mins before serving. Added the carrots for the last 20 mins of cooking. I used about 3 tablespoons of corn flour and cooked on 100 for another 8 minutes to thicken the delicious sauce rather than add the vegetables back and blending.

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  • This was delicious.  the only

    Submitted by RNN on 26. November 2016 - 18:33.

    This was delicious.  the only issue we had was getting the crackle to crackle but everything else was super yummy!

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