Best 4 Braised Pork With Beer Juniper Berries Recipes

GERMAN PORK KNUCKLE (SCHWEINSHAXE) - SLOW ROASTED WITH CRISPY CRACKLING!

Steps:

• Prick skin: Poke lots of small holes all over the pork knuckle's skin, using a small sharp knife or even a pin (eg. safety pin, sewing pin). Take care not to pierce through the fat into the flesh (Note 7).
• Vinegar: Brush (or rub) 1 tbsp of the vinegar on the pork flesh only, including inside cracks / crevices and meat under the skin where it meets the flesh (but do not peel skin back). Avoid getting vinegar on the skin.
• Stud with garlic: Make shallow incisions in the pork flesh (only) with a small knife then stuff with the garlic slivers.
• Seasoning rub: Pound the rub ingredients in a mortar and pestle until it's a coarse powder (or use a Nutribullet, spice grinder or similar).
• Rub seasoning on pork: Rub pork skin with olive oil. Then rub the seasoning mix all over the pork - on the flesh, skin, and getting into all the cracks and crevices.
• Skewer skin (secret for crispy skin! Note 8): Pull the skin down to stretch it tight so there's no creases. Then thread through 2 metal skewers in a "X" formation near the base of the knuckle. Pierce through skin 2cm / 0.8" from the base of the pork knuckle to hold the stretched skin in place.
• "Marinate" overnight: Place pork standing on a plate, then leave uncovered in the fridge overnight (Note 9).
• Preheat oven to 180°C / 350°F (160°C fan).
• Beer gravy: Put all beer gravy ingredients in a roasting pan (deep enough to hold all liquids and vegetables).
• Rack on pan: Place a rack over the pan. Place pork knuckle on rack, sitting upright. (Note 10)
• Slow roast: Roast for 2 hours 10 minutes, rotating tray half way. (If the liquid in the pan is getting too low and in danger of drying out, top with 1/2 cup of water at a time.) Roast until the internal temperature in the thickest part of meat reaches 85°C / 185°F.
• Remove knuckle from oven, transfer knuckle to a tray.
• Increase oven: Increase oven to 260°C / 500°F (240°C fan) (Note 11)
• Brush skin with vinegar: Brush skin with 1/2 the remaining 1 tbsp of vinegar. Place in oven for 30 minutes, rotating tray halfway and brushing with remaining vinegar.
• Skin should be crispy, dip golden and mostly bubbly.
• Rest: Rest 15 minutes before serving with German Beer Gravy!
• Strain liquid: Strain roasting pan juices into a saucepan. Ideally you should have around 1.5 - 2 cups.
• Thicken: Bring liquid to a simmer. Mix cornflour and water, then pour into liquid while stirring. Add sugar and salt to taste.
• Simmer: Simmer for 2 minutes or until it becomes a thin syrup consistency (German beer gravy should not be as thick as normal gravy, but quite runny). If it's too thick, add a touch of water. Too thin, simmer to reduce - it will thicken. Serve with pork knuckle!

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

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.

BRAISED PORK WITH BEER & JUNIPER BERRIES

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.

JUNIPER-AND-BEER-BRAISED SHORT RIBS

Steps:

• Preheat the oven to 325 degrees. In a Dutch oven or large casserole with a tightly fitting lid, over high heat, heat 3/4cup of the oil. Sprinkle the ribs with salt and pepper. Place the flour on a plate. Roll ribs in flour until well coated. Working in 2 batches, cook the ribs, turning occasionally until well browned, 7 minutes per batch. Using tongs, transfer to a plate.
• Drain the oil and return the Dutch oven to medium-high heat. Add the remaining 2 tablespoons oil and the onion, carrot and celery. Cook, stirring, until soft and brown, about 7 minutes. Add the tomato paste and cook, stirring, about 1 minute more. Return the ribs to the Dutch oven, add the juniper, thyme, beer and broth. Bring to a boil, cover, place in the oven and bake until tender, about 2 hours.
• Transfer the ribs to a baking sheet, cover with foil and keep warm. Using a sieve over a saucepan, strain the liquid. Place saucepan over high heat, bring to a boil and cook, uncovered, until reduced to 1 cup, about 8 minutes. Season with salt and pepper to taste and stir in the honey.
• Transfer the ribs to a serving platter, pour the reduced beef liquid over them and sprinkle with parsley. Serve with buttered pasta, rice or mashed potatoes.