Irish pork in stout with spices
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Brown sugar |
| Garlic | ||
| Oregano | ||
| Thyme | ||
| Vinegar | ||
| 2 | teaspoons | Rock salt |
| 2 | teaspoons | Ground black pepper |
| 6 | Black olives | |
| Sage | ||
| 6 | Prunes | |
| Anchovy fillets | ||
| 2 | tablespoons | Butter |
| 2 | tablespoons | Olive oil |
| 1 | Onion; sliced | |
| 1 | ounce | Roux; (equal amount of |
| ; butter and flour) | ||
Directions
MARINADE
Carefully slice off the rind of the pork and put to one side. Make six incisions in each knuckle. Wrap the sage around the olives and insert into half the incisions. Wrap the anchovy around the prunes and insert in the other holes. To prepare the marinade simply add all the marinade ingredients to a blender and mix to a smooth paste.
If the paste is too dry add some oil to form a paste. Pour the marinade over the two knuckles and leave overnight. To cook the pork take a large pot and melt 2oz butter and 2tbsp olive oil. Brown the meat in the pot for 5-8 minutes, turning halfway through.
Add the sliced onion and the remaining marinades. Add one small bottle of stout such as Guinness or Murphy's. Place the skin from the knuckles on top of the meat to form a 'lid'. Place the pot in a low oven at 130C/gas2 for 3-4 hours. Discard the skin. Remove the bones from the meat, which should happen easily then place in a serving bowl.
Blend the remaining juices in a blender and strain into a pot. Bring the juices to the boil and add the roux to thicken. Pour over the meat. Serve.
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