Pork Rack Braised in Beer

Name: Pork Rack Braised in Beer
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 6 servings
Cuisine: Argentine
Ingredients: 1.25 kg rack of pork, in one piece; Salt and black pepper, to taste; 125 ml oil (1/2 cup); 1 bouquet garni (bay, thyme, parsley); 1 litre stout or dark beer

⏱ 2 h 10 min in total🔪 20 min prep🍳 1 h 50 min cooking🍽 6 portiesMedium

A generous recipe, ideal for a Sunday with guests. The stout is the key technical component: it does not only season, with its malt and caramel notes — it also guarantees that the rack stays moist through the slow cooking. While the meat turns tender in the pot, the rest of the beer is an invitation to a pre-lunch snack.

Ingredients

Measurements

🍽 6 servings

1.25 kg rack of pork, in one piece
Salt and black pepper, to taste
125 ml oil (1/2 cup)
1 bouquet garni (bay, thyme, parsley)
1 litre stout or dark beer

Method

1
Trim the rack of excess fat, season with salt and pepper to taste and tie it with cotton kitchen string so it holds its cylindrical shape as it cooks.
2
Brown the piece in a large pot in hot oil, turning it until it is well coloured all over.
3
Add the bouquet garni and pour in the litre of stout. Cover the pot and cook over the lowest heat until the meat is very tender, roughly 90 to 120 minutes.