Roast Pork and 12 month aged St. Stefanus

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Continuing our food pairing series, here’s a succulent roast pork recipe that combines perfectly with your 12 month aged St. Stefanus. Our beer is already cellared for 3 months at the brewery before being released, so you’ll only need to age it for a further 9 months to experience this delicious combination.  

Ingredients 

-    1.5kg pork (either topside or loin, with fat left on)
-    2 large white onions
-    1/2 celeriac root (or 2 celery sticks)
-    4 cloves of garlic
-    4-5 brown/wild mushrooms
-    2 carrots
-    fresh parsley
-    fresh rosemary or sage
-    salt & pepper
-    33cl bottle of 12 month aged St. Stefanus

Preparation

-    Cut the fat layer in a criss-cross pattern so it will later become crispy. Dry off the meat and season well with salt and pepper.
-    Lay the meat fat side down in a roasting pan.
-    Add 125ml of water and 250ml of your aged St Stefanus. 
-    Cover pan with lid.
-    Place the roasting pan in a pre-heated oven at 220C. Cook for 45min.
-    Take the roast out of the oven and turn it over so it’s fat side up. 
-    Add chopped vegetables and herbs in roughly cut cubes around the meat. If necessary, add a little bit more water or beer.
-    Place the lid back on and cook for a further 1 hour.
-    After 1 hour, take the lid off the roasting pan and turn up the heat to 250C in order to crisp-up the crackling. Keep on basting the roast and keep an eye on it for about 15-20mins, until the fat layer has become nice and crispy.
-    Remove the roast from the oven and leave the meat to rest for 10 minutes before carving. 
-    Serve with either mashed potato, roast potatoes or dumplings, along with the vegetables from the pan and, of course, the remainder of your St. Stefanus!
-    Cut the fat layer in a criss-cross pattern so it will later become crispy. Dry off the meat and season well with salt and pepper.
-    Lay the meat fat side down in a roasting pan.
-    Add 125ml of water and 250ml of your aged St Stefanus. 
-    Cover pan with lid.
-    Place the roasting pan in a pre-heated oven at 220C. Cook for 45min.
-    Take the roast out of the oven and turn it over so it’s fat side up. 
-    Add chopped vegetables and herbs in roughly cut cubes around the meat. If necessary, add a little bit more water or beer.
-    Place the lid back on and cook for a further 1 hour.
-    After 1 hour, take the lid off the roasting pan and turn up the heat to 250C in order to crisp-up the crackling. Keep on basting the roast and keep an eye on it for about 15-20mins, until the fat layer has become nice and crispy.
-    Remove the roast from the oven and leave the meat to rest for 10 minutes before carving. 
-    Serve with either mashed potato, roast potatoes or dumplings, along with the vegetables from the pan and, of course, the remainder of your St. Stefanus!

We really hope your reward for 9 months of cellaring was worth the wait! You can try ageing your St. Stefanus for up to 18 months to experience the full range of flavours from fresh and fruity through to complex and aromatic. Enjoy!

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