Dark Beer Simmered Pork Shoulder with Vegetables

Indulge in this rich and flavorful Argentinian delight, "Bondiola al Disco con Cerveza Negra," where succulent pork shoulder is slow-cooked with dark beer, aromatic vegetables, and herbs over a traditional plow disc grill. This rustic dish combines the robust flavors of Argentinian cuisine with a touch of South American flair.

Ingredients

🥩 1.5-2 kg Bondiola (Pork Shoulder), cut into thick, approximate 2-finger wide pieces
🧅 3 large Red Onions, cut into large pieces
🌿 1 bunch Spring Onions (Scallions), white parts chopped, green parts for garnish
🧄 3 cloves Garlic, minced
🥕 2 medium Carrots, thinly sliced
🌶️ 1 large Green Bell Pepper, cut into large pieces
🌶️ 1 large Red Bell Pepper, cut into large pieces
🍅 2 medium Tomatoes, diced
🍺 1 liter Dark Beer
🫒 Generous amount of Olive Oil
🧂 Salt, as required
🌶️ Freshly ground Pepper, as required
🌿 1-2 tablespoons Dried Thyme
🍃 3 Bay Leaves
🌿 1 bunch fresh Parsley, chopped for garnish

Instructions

1- Prepare Vegetables:

• Begin by cutting red onions, green and red bell peppers into large pieces.
• Mince the garlic, thinly slice the carrots, dice the tomatoes, and chop both the white parts of the spring onions and parsley for garnish.

2- Prepare Pork:

• Slice the pork shoulder into thick pieces, about two fingers wide.

3- Heat the Disco:

• Heat the disco (plow disc grill) over a wood fire until thoroughly hot.

4- Sear the Pork:

• Pour a generous amount of olive oil into the heated disco.
• Sear the pork pieces for approximately 3 minutes on each side, until they acquire a golden-brown crust.
• Remove them and set aside on a tray.

5- Sauté Vegetables:

• If necessary, add more olive oil into the disco.
• Begin by sautéing red onions, red bell pepper, and green bell pepper.
• Stir while scraping the caramelized bits from the bottom.

6- Combine and Add Aromatics:

• Place the seared pork back into the disco on top of the vegetables.
• Add minced garlic and chopped spring onions.
• Stir until well combined.

7- Add Beer and Ingredients:

• Pour 1 liter of dark beer over the pork and vegetables.
• Add sliced carrots and diced tomatoes.
• Season generously with salt, thyme, bay leaves, and freshly ground pepper.
• Mix gently.

8- Cook Slowly:

• Cover the disco and adjust the fire for a low simmer.
• Let it cook slowly for about 2 hours until the pork is tender and easily falls apart.

9- Finish and Serve:

• Remove the lid upon completion.
• The sauce should have reduced to a thick consistency.
• Garnish the dish with chopped parsley.
• Serve it hot with the vegetables and sauce or atop a toasted bread roll for a savory sandwich.

Prep Time: 20-30 minutes
Cook Time: 2 hours
Total Time: 2.5 hours
Servings: 6-8
Calories: 450 kcal
Protein: 35g
Fat: 25g
Carbohydrates: 20g
Equipment: Disco grill, Wooden cutting board, TRENTO chef's knife, Metal tongs, Wooden spoon, Pepper mill, Serving tray

Cooking Tips:

• Allow for large cuts of vegetables to prevent burning.
• Delay garlic addition to avoid bitterness.
• Use a good dark beer for depth of flavor.

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Slow-Cooked Pork Shoulder with Dark Beer

Posted by Waivio guest: @waivio_hivecooking