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Bondiola a la Cerveza
Beer-Braised Pork Shoulder
A classic Argentine comfort food, this tender pork shoulder is slow-braised in dark beer until it's fall-apart tender. Perfect for a relaxed Sunday meal.
đ§ Ingredienser
- 2 kg Pork shoulder (bondiola)(Look for a piece with good marbling for maximum tenderness.)
- 500 ml Dark beer(Stout, porter, or a dark lager works best. Avoid overly hoppy beers.)
- 2 large Onions(Yellow or white onions, thinly sliced.)
- 6 cloves Garlic(Minced or thinly sliced.)
- 3 tbsp Brown sugar(Light or dark brown sugar.)
- 2 tbsp Olive oil or vegetable oil
- 1.5 tsp Salt(Or to taste.)
- 1 tsp Black pepper(Freshly ground, or to taste.)
đšâđł Instruktioner
- 1
Preheat your oven to 160°C (320°F). Pat the pork shoulder dry with paper towels and season generously on all sides with salt and pepper.
â±ïž 5 minutes - 2
Heat the oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the pork shoulder on all sides until deeply browned and caramelized, about 3-4 minutes per side. This develops crucial flavor. Remove the pork from the pot and set aside.
â±ïž 15 minutes - 3
Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
â±ïž 8 minutes - 4
Pour in the dark beer, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Stir in the brown sugar until dissolved. Bring the liquid to a simmer.
â±ïž 3 minutes - 5
Return the seared pork shoulder to the pot, nestling it into the liquid. The liquid should come about halfway up the sides of the pork. If needed, add a little water or more beer. Cover the pot tightly with a lid.
â±ïž 2 minutes - 6
Transfer the pot to the preheated oven. Braise for 3.5 to 4 hours, or until the pork is fork-tender and can be easily shredded. Check periodically and add a splash of liquid if the pot seems dry.
â±ïž 3.5 - 4 hours - 7
Once tender, carefully remove the pork from the pot and place it on a cutting board or serving platter. Tent loosely with foil to keep warm. Skim any excess fat from the surface of the braising liquid.
â±ïž 5 minutes - 8
If you desire a thicker sauce, place the pot back on the stovetop over medium-high heat. Simmer the liquid, uncovered, until it reduces to your desired consistency. Taste and adjust seasoning with salt and pepper if needed. You can also strain the sauce if you prefer it smoother.
â±ïž 5-10 minutes - 9
Shred or slice the bondiola and serve hot, spooning the rich beer sauce over the top. This dish is excellent served with mashed potatoes, polenta, or crusty bread to soak up the sauce.
â±ïž 5 minutes
đĄ Proffstips
- âThe long, slow braise ensures the pork becomes incredibly tender and 'falls apart' easily.
- âUsing a dark, robust beer like a stout or porter will yield the richest flavor.
- âServe with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious braising liquid.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a touch of sweetness, replace 1 tbsp of brown sugar with honey.
- Add root vegetables like carrots, parsnips, or potatoes to the pot during the last 1.5-2 hours of braising for a complete meal.
- For a spicier kick, add a pinch of red pepper flakes along with the garlic.