Pork: Beer Roasted Pork and Bean Salad

Beer Roasted Pork and Bean Salad


  • salt and pepper to taste
  • 1 tsp. salt
  • a little pepper
  • 1 shallot, finely chopped
  • 0.5 tbsp. clarified butter
  • 2 tbsp. birnel (pear syrup)
  • 4 tbsp. rapeseed oil
  • 0.5 tbsp. peanut oil
  • 7 dl water
  • 1.2 kg roast pork (e.g. neck)
  • 1 tbsp. anise
  • 3.3 dl naturally opaque beer (e.g. Naturaplan special beer, cloudy)
  • 500 g green beans
  • 2 tbsp. herbal wine vinegar
Order the ingredients from COOP@home


Remove the meat from the fridge approx. 1 hr. prior to frying. Heat the clarified butter and oil in a hob-proof casserole dish in the centre of an oven preheated to 220°C. Combine the aniseed, salt and pepper. Season the meat, place in the hot casserole dish. Brown the meat for approx. 10 mins. on each side. Turn oven down to 180°C. Remove the casserole dish, wipe away the cooking fat with kitchen paper. Pour in the beer, stir in the pear juice concentrate and pour over the meat. Insert the meat thermometer in the thickest part.

Cook in the oven for approx. 1 1/4 hrs. in the centre of a preheated oven. Coat the meat with the liquid 4-5 times during cooking. The core temperature should be around 80 °C. Remove the meat, cover and leave to stand for approx. 10 mins.

Bring water to the boil and salt. Add the beans and cook, uncovered, for approx. 15 mins. until almost soft. Rinse the beans under cold water, drain, halve crossways if necessary. Combine the vinegar and oil in a bowl. Add shallot, season the sauce. Mix the beans with the sauce, cover and leave to steep for approx. 30 mins.


  • Pork
  • 2h 45 Preparation/cooking time: ca. 45m + Roast in the oven: ca. 90m + Allow to brew: ca. 30m
  • Servings For 4 people
  • Nutrition 768 Kcal