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INGREDIENTS
- 150 ml of dark beer
- 200 g of carrots
- 200 g of sugar snap peas
- 3 sprigs of fresh rosemary
- A handful of flat-leaf parsley
- 1 tablespoon of oil
- 1 tablespoon of brown sugar
- 2 cloves of garlic
- Salt
- Pepper
- approx. 0.9 kg of pork roast
- 1 red onion
SIDE DISH
- Potatoes
- Bread
INSTRUCTIONS
- 1Preheat the oven to 170 degrees Celsius - bottom and top heat. Peel the onion and cut it into eighths. In a small saucepan, heat the oil and let the onion become translucent. Add the 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 with sugar snap peas on the bottom of a baking dish. Season the meat with salt and pepper. Place it on the vegetables and pour over the beer dressing. Cover the meat with a lid or aluminum foil and bake for 1.5 hours. During this time, baste the meat with the drippings at least twice. After 1.5 hours, increase the oven to 200 degrees Celsius. Stir the chopped parsley into the drippings 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 side dishes.
Zuzana Nová
Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. She also prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.