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Roast Pork in a Bath of Beer and a Bed of Mixed Onions

By: Ramonas Cuisine from
Roast Pork in a Bath of Beer and a Bed of Mixed Onions
Roast Pork in a Bath of Beer and a Bed of Mixed Onions

"So the next day lunch time meal was made of those wraps. I spread some sweet chilli ? sauce for me and hubby and horse radish sauce for kidos on those wraps, sprinkled some shredded romaine lettuce and some broccoli cabbage salad also left over and a tiny little drizzle of salad cream and last but not least some of that tasty roast pork which I have shredded finely. It was ?? yummy indeed. If you are a vegetarian, replace meat with eggs, fish or even beans or tofu if you want it vegan."

NotesWe have had this with small chopped vegetables sprinkled with some olive oil and dry Italian herbs. Use whatever veg you like and have but mainly root ones as those bake amazingly.


Preparation Time30 min

Cooking Time3 hr


  • 3.2 kg pork leg
  • 1 bottle beer (aprox. 330 ml) *
  • 1 tbsp salt
  • 2 red onions
  • 1 larger onion (or 4 shallots)
  • 1 tsp pepper (freshly ground)


  1. Rub the salt and the pepper all over the meat and give it a good massage ??? Set aside for a good couple of hours.

  2. Shred the onions julienne and place all in the dish you will be roasting the meat. Sprinkle some salt and pepper. Add 200 ml beer.

  3. Place the meat in the dish and cook in the oven for 3 hours at 190 C. For the first hour place the meat skin down and cover with a lid or foil.

  4. After the first hour turn the meat over and roast for another hour and a half, again, covered.

  5. In the last 30min of roasting, uncover the meat and pour some of the juices over it. Place back in the oven, increase the temperature to 200 C.

  6. When the skin has crisped to your liking, turn the oven off. Take out of the oven and allow it to rest for 10-15 minutes.

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