March 07, 2004

Irisc mete

For dinner last night we made Beer-Braised Roast Pork:


The recipe (slightly modified procedurally) is from The Irish Heritage Cookbook by Margaret M. Johnson. I highly recommend this cookbook. As for the recipe itself, it consists of a boneless pork loin roast (browned), onions (sautéed), salt, pepper, parsely, and, of course, Guinness for braising. The Guinness, along with the slow braising process, makes for very tender pork. It’s a fairly simple recipe, but it’s very good. On the side, we had potatoes (of course), broccoli, and cauliflower.

And what to drink with such a meal? Well, Jameson’s Irish Whiskey before dinner, Guinness with dinner, and Irish Mist liqueur afterwards.

Tonight we’re making a bean soup, which I’ll write about tomorrow.

Posted by Mark at March 7, 2004 06:17 PM

That does look like good pork. And that’s quite the statment, coming from me — I’m only now beginning to find pork appealing again after the Hart House Chorus’ “Pork and Hapsburgs 2003” tour of central Europe, a land where the “pork” and “meal” are pretty much synonymous.

One memorable pork dish that I can actually distinguish from the rest of that two week pork-fuelled haze was the “Old Slovak Pork Cutlet.” It was pork with a thick slice of salty bacon on top. Suffering from the effects of porkaholism as we were, we decided to call it “hot pork on pork action” and laughed and laughed.

And that’s not even my only central-European pork story.

Posted by: Madhava at March 8, 2004 11:19 AM

While I’m never one to advocate not drinking Guiness, I find myself compelled to suggest that perhaps a better match for the meal might have been this lovely smoked marzen, which can usually be found at the larger LCBOs. Be warned: this beer is very flavourful — where that flavour is hickory smoked pork — and should be consumed from a glass which allows the nose to spread out a little bit.

Posted by: Mike at March 8, 2004 11:28 AM

(psst - go to your MT configuration menu and enable HTML in your comments)

Until the HTML is enabled:

Posted by: Mike at March 8, 2004 11:29 AM