Best Braised Pork With Beer Juniper Berries Recipes

BRAISED PORK WITH BEER & JUNIPER BERRIES

Braised Pork With Beer & Juniper Berries image

This recipe is posted by request I have not tried it but it sounds good! Be aware that Juniper berries are the flavoring used in Gin - the taste may not appeal to everyone

Provided by Bergy

Categories Pork

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 (2 lb) boneless pork roast
salt & pepper
1 bay leaf
2 tablespoons flour
2 cups carrots, peeled & chopped
1 cup celery, chopped
2 cups onions, sliced or 24 small white pearl onions
1 (12 ounce) bottle dark beer
2 cloves
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
10 juniper berries, crushed

Steps:

Brown the roast on all sides in a dutch oven in the heated olive oil, as you turn the roast season with salt& pepper.
Drain off any fat.
Sprinkle the veggies with the flour. (what about the onions?).
Add the veggies to the pot and the bay leaf.
Add the beer.
Bring to a boil.
Add cloves, thyme& juniper berries.
Cook covered for apprx 1 1/4 hours or until the meat is tender and apprx 160F in the center of the roast.
Remove the roast from the pot.
Skim off any fat.
Puree the sauce (if the sauce is soupy reduce it by cooking longer until there is apprx 1 cup before you puree it).
Slice the roast& serve with the onion sauce.

BRAISED PORK BELLY WITH JUNIPER AND GINGER BEER OVER STONE GROUND GRITS

Braised Pork Belly with Juniper and Ginger Beer over Stone Ground Grits image

Provided by Food Network

Categories main-dish

Time 6h45m

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

1/4 cup olive oil, plus more for tossing with arugula
2 tablespoons juniper berries, lightly crushed
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh thyme
One 3 to 4-pound pork belly
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
4 ribs celery, leaves removed, roughly chopped
2 fresh bay leaves
2 large carrots, roughly chopped
1 head garlic, split
1 large white onion, roughly chopped
1 cup red wine
2 bottles ginger beer, such as Reed's
6 cups rich pork stock
3 cups whole milk
3 cups chicken stock
1 1/2 cups stone ground grits (we use Byrd Mill, but Anson Mills is a good substitute)
4 ounces unsalted butter
Kosher salt and freshly ground black pepper
Arugula, for serving
Lemon juice, for tossing with arugula

Steps:

For the pork belly: Combine the olive oil, juniper berries, rosemary, sage and thyme in a mixing bowl. Add the pork belly, cover, and let marinate in the refrigerator for at least 3 hours or up to 6 hours.
Preheat the oven to 375 degrees F.
Heat a heavy-bottomed pan over medium heat. Remove the belly from the marinade (reserve the marinade) and sprinkle liberally with salt and pepper. Coat the pan with the vegetable oil and carefully sear on both sides until well browned. Remove the belly and reserve.
Add the celery, bay leaves, carrots, garlic, onions and reserved marinade into the pan and cook until the vegetables are lightly browned. Pour in the wine to deglaze, followed by the ginger beer, and then scrape the pan to release the browned bits. Add the stock and the belly, cover, and braise in the oven until fork tender, about 3 hours (time will vary depending on the size of the belly).
For the grits: Combine the milk and stock in a pot. Bring to a boil, and then reduce to a simmer and slowly whisk in the grits. Simmer, stirring often, until tender, about 45 minutes. Stir in the butter, and season with salt and pepper.
Remove the pork belly from the braising liquid. Strain the liquid through a fine mesh sieve into a saucepan. Skim all the fat from the surface, and then cook over medium-high heat until reduced by 40 percent.
Before serving, gently reheat the pork belly in the jus. Serve over the grits and pour a little jus over. Toss the arugula with a little lemon juice and olive oil and place on top.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.