Spaten Beer Recipe
   
   

Here Spaten presents a series of tasty recipes for you to try out at home. All the recipes have one thing in common: each one calls for a dash of beer.
     
   
 

Roast Pork in Beer Sauce à la Spaten

Ingredients:
1.5 kg (3.5 lbs) shoulder of pork
Mixture of salt, pepper and paprika
Garlic paste
2 teaspoons of caraway seeds
¼ l (one cup) of hot water or bouillon
2 onions
1 leek or shallots
2 carrots
½ to ¾ l (2-3 cups) of Spaten Münchner Hell beer
 
    Preparation:
Score the rind and fatty layer of the pork shoulder into diamond-shape patterns and rub it well with garlic paste and a mixture of salt, pepper and paprika. Sprinkle with caraway seeds.
Preheat the oven to 220° C (428° Fahrenheit) or, when using circulating air, to 200° C (390° Fahrenheit). Place the roast on a roasting tray, rind downwards, and put it in the oven.
After about 10 minutes, baste with water or bouillon. Turn the roast and add the onions, shallots and carrots. Leave in the oven for about 60 minutes at 180° C (356° Fahrenheit) or, when using circulating air, at 160° C (320° Fahrenheit). Gradually pour the beer over the roast.
Remove from oven after the rind has turned a crispy brown.
Strain the sauce and season to taste.

Serve with potato dumplings and combination of sliced apples and red cabbage.

Bon appetit!

Sincerely,
Your Spaten Team.