IRISH PORK SHOULDER
My man is vreeslik mal oor stews so ek hou daar van om my gewoone resepte op te spice. Ek noem dit Irish Pork Shoulder, omdat ek gewoonlik ‘n Irish ale gebruik maar enige soort ale werk. Vir die resep het ek ‘n Engelse ale gebruik. Resep proe nie bitter of na alcohol nie. Enjoy!
Pressure cooker method.
- 1 can strong dark Ale (Guinness, Bishops Fingers etc)
- 1 kg – 1,2 kg pork shoulder
- 1 large carrot
- 2 medium potatoes
- 1 can chopped tomato, good quality
- 1 medium onion
- ½ cup of chopped leek
- 2 cloves garlic, crushed
- salt and pepper
- thyme, coriander and parsley, freshly chopped
- ½ cup chopped celery or celery root
- ½ teaspoon ginger
- 2 cups chicken broth or 1 chicken stock cube
- oil
- 3 tablespoons balsamic vinegar
Cut the pork shoulder into blocks and start frying them off in some hot oil to brown a little bit, only use a portion at a time as to not boil the pork. Fry the onion, prep and chop your vegetables and herbs.
Add the pork, salt and pepper, fried onion, herbs, garlic and balsamic into the pot. Fry together for 2 minutes then add the chicken stock or cube and the ale. Stir and put on to pressure cook for 30 min. Remove from the heat reduce the pressure, open the lid and add the can of tomato and all the other vegetables and ingredients. Pressure cook for 15 min.
Only start timing from the minute the pressure cooker has built up pressure and remember to turn down the heat to medium while cooking also on pressurised.
Enjoy with couscous or rice, garnish with some fresh chopped parsley if you want to show off.
Recipe and photo: Leané Bethell
