Belgian Beer-Braised Pork with Braised Leeks & Root Vegetable Mash
This hearty Belgian-inspired dish features tender, slow-cooked pork simmered in a rich beer sauce, served alongside buttery braised leeks and a smooth root vegetable mash. The deep, malty flavors of the beer pair beautifully with the sweetness of the vegetables, making this a perfect meal for a cozy spring evening.
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Ingredients
- 300 g pork shoulder cut into chunks
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 250 ml Belgian ale dark or amber
- 200 ml beef stock
- 1 tbsp Dijon mustard
- 1 tsp brown sugar
- 2 bay leaves
- 1 tsp fresh thyme 1/2 tsp dried
- salt to taste
- black pepper to taste
Braised Leeks
- 2 leeks halved lengthwise
- 1 tbsp butter
- 100 ml vegetable broth
- 1 tbsp white wine vinegar
Root Vegetable Mash
- 200 g potatoes peeled and chopped
- 100 g parsnips peeled and chopped
- 100 g carrots peeled and chopped
- 2 tbsp butter
- 50 ml whole milk
- salt to taste
- black pepper to taste
Instructions
- Prepare the pork: Heat butter and olive oil in a Dutch oven over medium heat. Brown the pork on all sides, then remove and set aside.
- In the same pot, sauté the onion until soft, then add the garlic and cook for 1 minute.
- Deglaze with the Belgian ale, scraping up any browned bits. Stir in the beef stock, Dijon mustard, brown sugar, bay leaves, thyme, salt, and pepper.
- Return the pork to the pot, cover, and let simmer on low heat for about 1.5 to 2 hours, until tender.
- Prepare the braised leeks: Melt butter in a pan, add leeks cut-side down, and cook until lightly golden. Add vegetable broth and vinegar, cover, and simmer for 15 minutes until tender.
- Make the mash: Boil potatoes, parsnips, and carrots in salted water until soft. Drain and mash with butter, milk, salt, and pepper until smooth.
- Serve the beer-braised pork with the braised leeks and root vegetable mash on the side.
Notes
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Choosing the right beer: Look for BC and Alberta craft breweries that produce rich, malty amber ales or dubbels. Some great options include:
- BC: Hoyne Brewing’s Dark Matter (Victoria) – a smooth, malt-forward dark ale with caramel notes.
- AB: Alley Kat’s Amber Ale (Edmonton) – a balanced, slightly sweet amber with hints of toffee and biscuit.
- BC: Red Truck Amber Ale (Vancouver) – a classic amber with roasted malt flavors.
- Why malt matters: Amber ales get their deep, complex flavor from specialty malts, which are kilned longer to develop caramelization. These malts give the beer notes of toffee, caramel, and dark fruit, adding richness to the braising liquid and enhancing the pork’s depth of flavor.
- Vegetable variations: Swap the root vegetable mash for celeriac or turnip mash for an earthier taste.
- Make it ahead: The pork tastes even better the next day as the flavors meld, making this an excellent dish to prepare in advance.
Nutrition
Calories: 634kcal | Carbohydrates: 66g | Protein: 27g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 885mg | Potassium: 1627mg | Fiber: 9g | Sugar: 19g | Vitamin A: 10593IU | Vitamin C: 49mg | Calcium: 209mg | Iron: 5mg
Servings: 2
Calories: 634kcal