Pork Stew With Beer
|Butter||1 Ounce (25 gram)|
|Vegetable oil||2 Teaspoon|
|Onions||1⁄2 Pound, peeled and finely chopped (225 gram)|
|Carrot||1 Large, peeled and finely sliced|
|Garlic||2 Clove (10 gm), peeled and chopped|
|Boneless stewing pork||2 Pound, trimmed of fat and cut into cubes (1 kilogram)|
|Light ale||12 Fluid Ounce (350 milliliter)|
|Black pepper||To Taste|
|Cornflour||15 Milliliter (1 tablespoon)|
|Water||75 Milliliter (5 tablespoons)|
|Freshly chopped parsley||1 Tablespoon (for garnish)|
1. Preheat the oven to 180°C/350°F or Gas Mark 4.
2. In a pan, heat the butter and oil and fry the onions, carrot and garlic covering gently for 15 minutes or until the vegetables are lightly colored.
3. Add the pork, increase the heat and fry briskly until browned on all sides.
4. Stir in the light ale (beer), add salt and pepper to taste and bring to the boil, stirring.
5. Simmer lowering the heat with cover for 1 to 1 1/4 hours or until the pork is tender.
6. Mix the cornflour (cornstarch) to a smooth paste with the water, then stir into the pan.
7. Simmer for 5 minutes until the stew thickens.
8. If you wish to freeze the dish, do so at this stage. Cool quickly, then pour into a rigid container. Cover, seal, label and freeze.
9. To serve the frozen dish, put the frozen pork into a casserole dish, cover and cook in a preheated moderate oven (180°C/350°F or Gas Mark 4) for 1 1/2 hours or until heated through.
10. Sprinkle with parsley just before serving.