Pork Confit in Beer

This beautiful dish melts in your mouth and is delightful with homemade mash & steamed vegetables.

4-6 Servings

Ingredients:

1kg joint of pork

2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp peppercorns

1 tbsp paprika

1/2 tsp cayenne pepper

1 tbsp thyme

1 tbsp salt

1 tbsp sugar

50gr butter + 1 tbsp butter

100gr bacon lardons

3 red onions, finely chopped

50cl amber beer

3 tbsp honey

1 head of garlic, sliced in half horizontally

Instructions:

Heat oven to 180c.

Heat a pan to medium heat and dry fry the mustard seeds, cumin seeds & peppercorn, stirring constantly for 1 minute. Place the spices in a blender (a coffee grinder works well too) & blend until smooth.

In a bowl combine your blended spice mix with paprika, cayenne pepper, thyme, salt & sugar.

Mix well and then rub spice mix on all sides of the pork joint.

Melt the butter in a pan on medium heat & brown the pork joint on all sides.

In an oven casserole dish, melt the 1 tbsp butter & fry the lardons & red onion for 10 minutes.

Pour in the amber beer & mix in the honey.

Place the joint of pork in the casserole dish & add the garlic halves on either side.

Bring to a boil, cover &place in the oven for 3 hours, turning the joint over midway.