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Braised pork in beer with chickpeas

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Braised pork in beer with chickpeas

Simple cooking a dinner of pork on the bone, stewed in dark beer and chickpeas, which nutritional value is superior to other legumes, not yielding to the taste. Add to the complexity of the taste palette a couple of onions, carrots and bell peppers, the result of the excellent dish fit for a holiday table.


Cooking time- Number of servings-

Ingredients for Braised pork in beer with chickpeas




Step-by-step instruction of cooking Braised pork in beer with chickpeas


Step 1

Pork cut into pieces, I made two big pieces, but small and pitted, but still on the bone tastes better.
Lubricate pork two kinds of mustard, a little salt and pepper, add the Provence herbs, all good RUB with your hands into the meat and remove the meat in the refrigerator for 4-5 hours at least at night. Mustard you can take one, regular, 1 tsp, I had two, so I took two at once, it does not matter how many, the main thing that one thing was))


Step 2

Berms one pan with lid, size is desirable to take such that the meat in it could fit in one, but the dense number.
Pour the pan with a little oil and heat.
Fry the meat on both sides until Golden brown over high heat.


Step 3

Then pour the beer, bring to a boil, cover and simmer over medium heat for about 40 minutes, after 20 minutes to flip the meat.


Step 4

This time prepare a bowl of larger size, to be contained not only meat, but also vegetables, also with a lid.
Carrots cut into cubes, onion half-rings.
Pepper peeled, cut into four pieces and cut into strips.
Tomato cut into medium cubes, garlic also chopped.
The pan pour a some butter, heat, add chopped onions and carrots, fry for 2-3 minutes, then add the pepper and fry for 5 minutes stirring occasionally.
Add the tomato paste, mix well.


Step 5

During this time (40-50 minutes) our meat was potosinos in beer.
To the vegetables add the meat together with beer broth, cooked peas, tomatoes, garlic, Bay leaf, salt, mixture of peppers (spices optional), if no broth left a little, then pour HOT water 100-150 ml. Meat and vegetables should not be swimming in liquid, though as you like, you can make plenty of broth.
Cover, bring dollars to the boil and simmer over low heat for 20-30 minutes.
When ready sprinkle with chopped fresh herbs, cover and let stand for 10 minutes.