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750 g/1.75 lb loin of pork
Salt and freshly ground black pepper
1 garlic clove, crushed
30 ml/2 tbsp oil
3 onions, sliced
450 ml/0.75 pt/2 cups stout or brown ale
150 ml/0.25 pt single (light) cream
15 ml/1 tbsp cornflour (cornstarch)
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Method :
Season the meat with salt and pepper and rub it with the garlic. Heat the
oil in a flameproof casserole dish (Dutch oven) and fry (saute) the meat
until browned on all sides. Add the onions and fry until lightly browned.
Stir in the stout or brown ale, cover and simmer gently for 1.5 hours,
basting occasionally. When the meat is thoroughly cooked, transfer it to a
warm serving dish and slice it thickly, then keep it warm. Blend together
the cream and cornflour and stir into the beer. Bring to the boil and
simmer, stirring, until the sauce thickens. Season to taste and strain
into a sauce boat. |