Mom’s Boozy Pork

Yaaas! I wanna share this:

Beer. Pork. If there is coupling that ends in happily ever after, this would be it. When hubbs and I go to my parent’s for the weekend, this is always on the menu. It is SO delicious! The best time to make this is over the weekend when you’re not in a hurry. It’s sort of slow cooking but nothing too hectic. The first stage requires a little patience then it’s fast from there.

You will need:

1kg of Pork – Get a cut that has some fat on it. Ribs also works for this recipe

1 tsp dried sage

1 tsp salt

3 tablespoons dark soy sauce

1 cup Tusker (about a 250ml, more if the meat isn’t tender. If your meat portion is bigger, estimate about 250 ml of beer per kg of meat. i.e. if you have 2 KG, use a whole bottle)

1/4 cup of diced pineapples

How to

In a large non stick pot, put in the pork, sage and salt. Add in your beer and let it steam under low heat. You’ll know it’s time to fry it up when the beer finishes or the meat is tender – whichever one comes first.

Drain the excess fat, turn the fatty pieces down so they can sweat it out, drain the fat again and put it back in the heat.

Add in your soy sauce and pineapples, turn up the heat and fry up the meat for a few minutes.

To finish, let it sit on the fire (low) for about 5-10 minutes and voila! Good to eat.

How easy is that? You can change up the spices if you want, the beer is the key thing here. Serve with sinful fries and a classic kachumbari and watch as people have seconds and thirds.

Yaaas! I wanna share this:


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