Wednesday, September 10, 2008

Black Beered Pork

On Sunday I bought a joint of pork with the intention of marinading it overnight and roasting it on the Monday, my original intention had been to buy ribs and glaze them with honey, a dark lager and mustard - however, I couldn't find ribs so a roast joint was the replacement. I had already decided on the beer to be used while I was in Pivovarsky Klub on Friday night, having bought a bottle of Chodovar Tmavé Ležák in anticipation. As a side note I should say that I really like the Chodovar range of beers, and when PK had the Skální Polotmavé on tap a few months ago I was in heaven.


Anyway, back to the cooking. Thus it was that I made my marinade:

Nice and simple:
  1. Mix together honey, mustard, a slug of the beer and chutney
  2. Score the meat and rub in the mixture
  3. Put in a tupperware container, fill with remaining beer
  4. Cover and put in the fridge overnight

Cooking - based on a 1kg piece of meat:




  1. Preheat oven to 220°C or the equivalent.
  2. Place meat and marinade in roasting tray, cover with foil and roast for 1 hour.
  3. Feel free to chuck in a bulb of garlic to roast as well.
  4. After an hour, remove the foil and continue roasting for 30 minutes.

I was hoping for a nice thick sauce to go with the meat, but I had to remove the juices in the pan and reduce them - I think sauce making is something I will have to look into more.


Mrs Velkyal and I had this served with just plain rice and she commented that I need to be more assertive with spices, although she liked the beery flavour of the sauce and the fact it had penetrated the meat. So definitely something I will be trying again, although I am certain it could be much better.



As for the drop of Chodovar I didn't use in the marinade, it tasted lovely and the bottle will be used in upcoming homebrew projects.



2 comments:

  1. Sounds good! I'm gonna try something similar this weekend. I will use a pork butt and will use some homebrew as a marinade (an Old Ale I made a year ago) along with some garlic and some spicy components (maybe some Thai Red Curry Paste...) along with a sweet component as well. I'll let you know the outcome.

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  2. I think that was where I was trying to go with the chilli chutney, a combination of spicy and sweet (having replaced the chillis in the original recipe with habaneros, it was certainly spicy!). Perhaps I should have left out the mustard.

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