Buy all ingredients right below the recipe
INGREDIENTS
- 150 ml dark beer
- 200 g carrots
- 200 g sugar snap peas
- 3 sprigs fresh rosemary
- Handful flat-leaf parsley
- 1 tablespoon oil
- 1 tablespoon cane sugar
- 2 cloves garlic
- Salt
- Pepper
- approx. 0.9 kg pork roast
- 1 red onion
SIDE DISH
- Potatoes
- Bread
INSTRUCTIONS
- 1Preheat the oven to 170 degrees Celsius - top and bottom heat. Peel the onion and cut it into eighths. Heat oil in a small saucepan and sauté the onion until translucent. Add sugar and caramelize together for about 2 minutes. Pour in the beer, add whole sprigs of rosemary, and let the liquid reduce for 5 minutes.
- 2Spread the sliced carrots and sugar snap peas on the bottom of a baking dish. Season the meat with salt and pepper. Place it on the vegetables and pour the beer sauce over it. Cover the meat with a lid or aluminum foil and bake for 1.5 hours. During baking, baste the meat at least twice with the pan juices. After 1.5 hours, increase the oven temperature to 200 degrees Celsius. Stir the chopped parsley into the pan juices and bake uncovered for another 30 minutes.
- 3After baking, let the meat rest for 10 minutes. Slice it, and season each slice with salt and pepper. Boiled or mashed potatoes, or fresh bread, are suitable as a side dish.
Zuzana Nová
Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.