Fry the onion in butter. Add veal stock, beer, prunes, thyme,
juniper berries, cloves, garlic powder and bay leaves. Season
with salt and pepper
Allow to simmer at least half an hour under cover until the
plums week and gelatinous. Thicken the sauce if desired.
pork roast from the Belgian Ardennes
with Kriek beer and plums
ingredients - info
Ardennes pork roast
prunes
Belgian cherry beer (Kriek)
chopped onion
brown veal stock
Bake the pork roast on all sides in a pan and put 10 minutes
in an oven pre-heated at 200°C. And then covered, with the
addition of a little water, 45 minutes at 180°C.
Cover and let rest before cutting and serving.
Serve with the sauce and potato croquettes or Belgian fries.
butter
thyme
juniper berries
cloves
garlic powder
bay leaf
salt & pepper
taste and tradition
the fiery passion
Fry the onion in butter. Add veal stock, beer,
prunes, thyme, juniper berries, cloves, garlic
powder and bay leaves. Season with salt and
pepper
Allow to simmer at least half an hour under
cover until the plums week and gelatinous.
Thicken the sauce if desired.
ingredients - info
Ardennes pork roast
prunes
Belgian cherry beer
(Kriek)
chopped onion
brown veal stock
pork roast from the
Belgian Ardennes
with Kriek beer
and plums
Bake the pork roast on all sides in a pan and
put 10 minutes in an oven pre-heated at
200°C. And then covered, with the addition of
a little water, 45 minutes at 180°C.
Cover and let rest before cutting and serving.
Serve with the sauce and potato croquettes or
Belgian fries.
butter
thyme
juniper berries
cloves
garlic powder
bay leaf
salt & pepper
taste and tradition
the fiery passion
