You will need: 2 kg of pork (back), 2 cups of light beer, 300 g of canned pineapple (rings), 3 tbsp. tablespoons of melted butter, 1 tsp of sugar, 1 tbsp. a spoon of flour, 1 tsp of ground ginger, 1 tsp of cloves, 2 tsp of spices for meat, salt to taste.
Wash the meat, dry it and put it in the pan.
Pour the meat with beer, add half of the spices and salt. On a large fire, bring to a boil, then reduce the heat and simmer on low heat under the lid for 1 hour. Make sure not to burn, if necessary, add a little water.
Remove the meat from the pan and let it cool slightly.
On the surface of the meat, make neat cuts in the form of diamonds. Stick a carnation bud in each diamond. Wrap the meat in foil.
Bake in the oven preheated to 180 ° C for 30-40 minutes.
At this time, prepare the sauce.
In butter, fry the flour until golden brown. Then add sugar, pineapples, ginger, the remaining spices for meat and a little salt. Pour pineapple juice (no more than half a cup) and simmer another 10 minutes.
Remove the foil from the baked meat, pour in the sauce and place the pineapple on top.
Bake in the oven for another 20 minutes.
Enjoy your meal!
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Categories: Christmas Desserts