Sauteed pork with beer and peppers

Autumn has arrived and the coolness is setting in. The cravings for comfort are felt with sweet and invigorating dishes. Even if it's gray, autumn recipes can be full of surprises and tastes with seasonal products. Here, it's a traditional dish with local products that makes you want to sit down for a family meal!

Recette d'automne Sauté de Porc aux 2 poivrons et à la bière locale - Auberge Grande à Liens

A recipe for 4 people proposed by the La Grange farmhouse in Liens à Lay

Ingredients:

1 kg of sautéed pork from the farm inn,
2 peppers from the market gardener Vegetable garden of the Three Fairies in Vendranges,
1 bottle of amber beer from the Challit Brewery ICSAS in Lentigny
1 straw onion,
Olive oil,
Salt pepper.

Preparation of vegetables

Poach the red peppers. Drain them. Then peel the skin and cut them into thin strips. Fry the bell pepper into strips then set them aside.

Slice the onions, brown them in olive oil and set them aside.

Meat preparation

Sear the sautéed pieces on each side. Reserve them. Then deglaze with the beer. Pour this juice into a casserole

In a cast iron casserole dish, simmer the meat, peppers and onions over low heat (about 1 hour) with the juice. Then add the remaining beer, salt and pepper.

Before serving, remove the pieces of meat to reduce the juice. Then return the meat to the heat. Finally, chop a few sprigs of parsley on the plate.

And here is a good autumn dish, comforting and that will please the whole family!

Ingredients:

Preparation of vegetables

Meat preparation

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