Pork braised in beer with apple slices
Main dish with South Tyrolean Gala apples
Difficulty: medium
Preparation time: 30 min
Baking/cooking time: 90 min
Style: traditional
Apple: Gala
Ingredients
½ South Tyrolean apple, Gala or similar
½ kg lean shoulder of pork
250 g onions
1–2 T oil
1 T tomato paste
½ l chicken broth or chicken stock
100 ml dark beer (stout)
½ T mild paprika powder
½ clove of garlic
1 slice of ginger
½ t grated peel of an untreated lemon
¼ t ground caraway seeds
½ t dried marjoram
Salt
Mild chilli powder
½ T butter
½ t icing sugar
1 South Tyrolean apple, Gala or similar
1 kg lean shoulder of pork
500 g onions
2–3 T oil
2 T tomato paste
1 l chicken broth or chicken stock
200 ml dark beer (stout)
1 T mild paprika powder
1 clove of garlic
2 slices of ginger
1 t grated peel of an untreated lemon
½ t ground caraway seeds
1 t dried marjoram
Salt
Mild chilli powder
1 T butter
1 t icing sugar
2 South Tyrolean apples, Gala or similar
2 kg lean shoulder of pork
1 kg onions
4–5 T oil
4 T tomato paste
1½ l chicken broth or chicken stock
400 ml dark beer (stout)
2 T mild paprika powder
2 cloves of garlic
4 slices of ginger
2 t grated peel of an untreated lemon
1 t ground caraway seeds
2 t dried marjoram
Salt
Mild chilli powder
2 T butter
2 t icing sugar
schuhbeck Created by Alfons Schuhbeck
Pork braised in beer with apple slices
Preparation
Cut the meat into 3 cm cubes. Peel the onions and cut into strips. In a stewing pot, heat some oil; add the meat in portions and brown well over medium heat, then remove from the pot. Add a little more oil to the pot and sweat the onion. Add the tomato paste, continue lightly frying for a moment and return the meat to the pot. Pour in the broth and the beer and braise at just below boiling point without a lid for around 2 hours.
Shortly before completion put the paprika powder in a bowl and stir in a little water to make a paste. Peel the garlic and cut into slices. Add paprika with garlic to the meat together with ginger, lemon peel, ground caraway and marjoram and leave to steep for 5 to 10 minutes. Remove the garlic and ginger, and then season the sauce to taste with salt and a pinch of chilli powder.
Peel, core and quarter the apple, then slice thinly. Heat the butter in a pan, lightly fry the apple on both sides over a medium heat, then dust with icing sugar. Serve the meat and sauce in deep, pre-heated stew plates garnished with apple slices.

Tip:
Excellent side dishes include boiled potatoes, potato dumplings and potato purée, “spätzle”, white bread “knödel” dumplings or rice.
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