Balsamic Beer Braised Pork Roast Recipe (2024)

FAQs

What beer is good for braising pork? ›

Carrots, onions, celery, and garlic: aromatics that flavor the pork as they all cook in the pot together. Beer: the cooking liquid for braising the meat. Any beer will work. We prefer a light lager, such as Coors Light, since it gives the pork a mild flavor.

Session IPA (India Pale Ale): This beer's slightly bitter and fuller flavor pairs well with the bold flavors of pork. Pale Ale: This is comparatively lighter than other heavier flavors but will still complement smoked pork. German Lager: A heavy lager dark malt is just the ultimate thing for a heavy pork rib.

Braising is particularly effective for tough cuts of meat (brisket, chuck, pork shoulder, etc). Cooking tough meats low and slow in liquid allows the muscle tissue and collagen to slowly break down.

Like pork chops, bone-in roasts will cook more quickly than boneless roasts, so allow a few more minutes of cooking time for a boneless roast. For a crisp surface on your roast, be sure the oven is fully preheated before putting the roast in and don't cover the meat while roasting.

You can braise in whatever combinations of liquids that you like: red wine, balsamic vinegar, apple cider, or even milk. Just make sure that the meat you're braising is only partially submerged (if it's fully submerged, you're technically stewing, which is a slightly different process).

It's always best to brown the meat before braising as this makes the meat look more attractive and adds extra flavor, although some say that the meat tastes sweeter not being browned.

Beer contains enzymes that help break down tough fibers in meat, making it more tender and flavorful at the same time.

Porter: Another type of ale, porters are medium-bodied with a cocoa-like sweetness. They're also medium hoppy, so less bitter than a pale ale and less sweet than a brown ale. They are very dark-colored and often look black. Use porter in recipes that feature pork, beef, chili or stew, and for baking and batters.

I personally enjoy Northern Rhône and Italian reds with pork: something like a decent Crozes-Hermitage or a Chianti Classico (particularly with the latter dish) though I know many pork fans prefer a Pinot Noir.

Keep the lid on when braising meat, as it needs moist heat over a long period of time to break down the collagen and connective tissues for fork-tender results. "Pot covered, the ingredient you are braising gets continuously bathed in these steaming and simmering liquids, which the item flavors in turn," says Welsh.

Can you overcook braised pork? ›

“You can overcook a braise,” she says, even if there is more wiggle room for when it's done.

Believe it or not, you can end up with dry meat when you're braising if you don't cook it for long enough. While the collagen is breaking down into gelatin, the muscle fibers of the meat contract and squeeze out moisture. This flavors the sauce, but it dries out the meat.

Once you have scored the skin (or taken the already-scored roast from the packaging) place your roast skin side up on a rack in the sink. Pour a cup or more of boiling water over the skin. This will shrink the rind, allowing the incisions to open and enabling the heat, salt, and oil to penetrate deeper.

Whether you roast it in the oven or cook it in the slow-cooker, you'll want to sear the roast first. Most sources will tell you that searing seals in the juices.

Yes! You don't have to, but I'm happier with the results of this recipe when I take the time to sear it in advance. Here's what happens when you sear the meat first: The seared exterior of the meat helps lock moisture into the pork roast, keeping it juicy and tender as it cooks slowly for several hours.

Try Stout or Porter. Whatever you choose, make sure it is not a lighter beer like a blonde or a pilsner. You want something that will stand up to the beef and give you some flavor in the braising liquid.

Choose a beer to use as the marinade.

Instead, aim for a beer with a "middle-of-the-road" flavor profile, both in terms of hops and malt. Amber ales, nut browns, and extra special bitters (ESBs) are great choices for marinating and cooking foods.

Wheat beers are great for chicken and seafood. If you're cooking pork, beef, and lamb, you will need ales, porters, and stouts. Hearty meat goes well with belgian ales. Stews pair well with ale.

A Hefeweizen is fruity, with low bitterness, high carbonation, and a medium body. It pairs well with pork, light seafood, salads, and cream sauces. Pork adds richness to the beer while balancing its salt and acidity. With medium hops and a medium-to-dry finish, aromatic or spicy flavors work well with a Pale Ale.