This delightful recipe for Pork in Beer and Onions is a savory masterpiece that combines succulent pork, rich beer, and flavorful onions to create a dish that’s perfect for any occasion. With a preparation time of just 15 minutes and a total cooking time of 1 hour and 15 minutes, this recipe is both convenient and delicious, making it ideal for busy weeknights or leisurely weekends alike.
To begin, gather your ingredients: 2 cloves of garlic, 1 tablespoon of soy sauce, 2 tablespoons of brown sugar, 1/4 teaspoon of ground allspice, 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of salt, 4 cups of beer, 2 bay leaves, 2 onions, 2 tablespoons of cornstarch, and 3 tablespoons of water. These simple yet flavorful ingredients are the foundation of this mouthwatering dish.
Start by combining the garlic, soy sauce, brown sugar, allspice, cayenne pepper, and salt in a small bowl to create a fragrant paste. This aromatic mixture will infuse the pork with incredible flavor as it cooks. Once the paste is ready, rub it generously onto the pork roast, ensuring that every inch is coated with the delicious seasoning.
Next, it’s time to prepare the pressure cooker. Pour the beer into the pressure cooker and add the bay leaves to infuse the liquid with their herbal essence. Place the rack in the pressure cooker and layer half of the onions on top of it. Then, carefully place the seasoned pork roast on top of the onions, followed by the remaining onions. This layering technique allows the pork to cook evenly and ensures that it’s infused with the sweet, savory flavor of the onions.
Once the ingredients are arranged in the pressure cooker, lock the lid in place and bring the cooker to high pressure over high heat. Adjust the heat to maintain high pressure and cook the pork for one hour, allowing it to become tender and juicy as it simmers in the flavorful beer and onion mixture.
After an hour of cooking, allow the pressure to naturally release or use a quick release method to release the steam from the pressure cooker. Carefully remove the lid and transfer the cooked pork roast to a platter, covering it with foil to keep it warm and allow the juices to redistribute.
Remove the rack and bay leaves from the pressure cooker, and if there is more than 2 cups of liquid remaining, boil it over high heat to reduce it to the desired consistency. This reduction will intensify the flavors of the beer and onions, creating a rich and savory gravy to accompany the pork.
Once the liquid has been reduced, whisk in the cornstarch and water mixture to thicken the gravy, cooking it until it reaches the perfect consistency. The resulting gravy will be silky smooth and bursting with flavor, the perfect complement to the tender pork roast.
To serve, carve the pork into thick slices and ladle the onion gravy mixture over the top, allowing the savory sauce to seep into every bite. This Pork in Beer and Onions recipe is sure to be a hit with your family and friends, combining tender pork, flavorful onions, and rich beer to create a dish that’s as comforting as it is delicious. Enjoy!
