Pork cooked in beer (Traditional Fare)

About 30 years ago, before the “arrival” of caterers, a cook would be booked the day a function is fixed & every place had a few very prominent ones under whom young men would apprentice. The kind of food or variety these cooks churned out would put the present day “TRAINED CHEFS” to shame. These cooks themselves  apprenticed under butlers, who manned the kitchens of the English/Portugese homes. Here’s one such recipe with a little modification.

INGREDIENTS:

Pork: 1kg, boneless & skinless 

Beer: 750 ml

Pepper powder: 1 tbsp

Ginger-garlic paste: 2 tsps

Vinegar: 2 tbsps

Sweet soya sauce: 1 tbsp (soya sauce with sugar can be used instead)

Salt to taste

METHOD:

Keep the pork as a chunk, score it with a knife & marinate with all the ingredients except beer.

In a heavy bottomed pan place the meat piece & let it brown in its own fat.(takes about half an hour)

Drain out excess fat & pour beer to cover meat, cook till done & gravy dries up. Turn over occasionally.

Cool pork & slice.

Serve cold or hot with mustard sauce.