Art of Beer Cooking: Rauchbier Marinated Pork and Roasted Vegetables

The challenge was posed and now I’m curious to hear how you prepared your dish. I decided to marinate the pork shoulder in a rauchbier, cayenne pepper marinade for 6 hours and pan-fry it to temperature after searing both sides and then adding the beer-inade.

I took the beets, fingerling potatoes and julienned carrots, drizzled them with olive oil, a pinch of salt and fresh parsley, and roasted them at 400 degrees for 30 minutes. At the 15 minute mark for the vegetables, I sauteed the kale with cracked red pepper, a pinch of salt and freshly cracked black pepper for 15 minutes. T-minus 2 minutes–fry an egg, over easy.

Now, it’s Zero-Hour. The moment I was waiting for. I placed the sauteed kale in a shallow bowl with the roasted beets and potatoes over the top. Next, the pork shoulder carefully placed atop the beets. Finally, the egg to top it all off. Add a beer of your choosing and enjoy.

Up for the challenge? Send the pictures of your dish to us at MidwestBeer on Twitter or post your pictures on Facebook.

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1 Comment

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One response to “Art of Beer Cooking: Rauchbier Marinated Pork and Roasted Vegetables

  1. Pingback: Suds: April 25 | Midwest Beer Collective

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