Guinness Pork Pot Roast

Serves 4

 

1kg Pork Rib Eye

100g Pancetta or smoked bacon

1 Onion finely chopped

2 Ribs of celery finely chopped

3-4 large Carrots peeled and finely diced

60g silverskin pickled onions

2 Bay Leaves

3 Allspice berries

1tsp Smoked Paprika

1Tbsp Brown sugar

2Tbsp Tomato Paste

1Tbsp Black Treacle

1tsp sea salt (more to taste)

200ml Guinness

400ml Chicken Stock

 

  • Preheat your oven to 160ºC

 

  • Heat a large oven proof casserole on the hob. Add the pork shoulder joint, turning over to all sides to ensure even browning.

 

  • Whilst pork is browning, chop the onion, celery and carrots and dice the pancetta.

 

  • Remove browned pork from casserole and set aside.

 

  • Remove casserole from heat and drain all oil remaining after browning the pork and clean to ensure no burnt bits remain or it can result in bitterness to the final dish.

 

  • Add the casserole back onto the heat. Add the pancetta, stirring occasionally until slightly browned and crispy.  This should take about 5 mins.

 

  • Add chopped onion, celery, carrots, bay leaves and allspice berries and sauté with the pancetta until the vegetables beings to soften. This will take 5-8 mins.

 

  • Add smoked paprika, brown sugar, black treacle, tomato paste and salt, mixing through the vegetables to ensure it does not stick to the bottom of the dish.

 

  • Add pickled onions, Guinness and chicken stock, stir well to combine and bring to a simmer.

 

  • Add browned pork back into the casserole, add a tight fitting lid or foil and place into the preheated oven for approximately 2 hours, turning a couple of times during cooking to prevent drying out.

 

  • Taste the sauce after an hour of cooking and add more seasoning if required.

 

  • Remove from oven and slice pork to serve with champ and steamed vegetables. I used cabbage.

To make the champ

  • Prepare and cook potatoes as you would for mashed potatoes.
  • Add 3-4 sliced up spring onions to the pan whilst potatoes are boiling, reserving a bit of the green tops.
  • Drain potatoes and cooked spring onions and mash with butter.
  • Sprinkle reserved spring onion tops and serve.