Pork leg with beer is a delicious meat course and at the same time a fine taste. In this version, we use the stout beer.
Stouts are high-fermentation dark beers produced by adding varying percentages of roasted barley malt and roasted barley. Initially in English the term “stout” meant “proud” or “fearless”, but later, after the XIV century took the meaning of “strong”. The first time this term was used in this sense for a beer was in a document dated 1677 that was found in the manuscript collection of Francis Henry Egerton, 8th Earl of Bridgewater.
The expression “stout porter” was used during the 18th century to denote a particularly strong version of the porter, and it was used by Guinness in 1820, although it produced porter since 1780, and although it had produced an ale since its foundation with Arthur Guinness in 1759. At the time “Stout” still meant exclusively “strong” and could be associated with any style of beer, provided it had an appropriate alcohol content: in the United Kingdom, for example, it was possible to find the name “stout pale ale”.
Later the term “stout” became a synonym for “dark beer”.
Towards the end of the 19th century, stout and porter gained a reputation for being healthy drinks, to such an extent that they were consumed by athletes and nursing women; Many doctors also advised drinking it during convalescence to help the recovery of the physique. As a testament to this, in the past blood donors in Ireland were given a Guinness for its high iron content.
Equipment
- Pressure cooker
Ingredients
- 1 kg Leg of pork
- 500 g Potatoes
- 1 ½ cup Stout beer
- 1 Onion
- 1 tsp Smoked paprika
- Rosemary
- Black pepper
- Olive oil extra virgin
Instructions
- Cut the meat with the tip of a knife and insert some rosemary needles, then sprinkle with black pepper, massaging the meat to make it stick well.
- Heat a few tablespoons of oil in the pressure cooker, add the chopped onion and some rosemary needles, then brown the meat on all sides. Moisten with a large glass of beer, close the lid and cook for 30 minutes from the whistle.
- Peel the potatoes and cut them into pieces. Drain the pan, add the potatoes and remaining beer, then close the lid again and cook for 10 minutes from the whistle. Let stand for about ten minutes then open the pot, cut the meat into slices and serve with potatoes.
