Guinness Pork Casserole
Tender pork chunks slowly cooked in a silky Guinness stew, with bacon bits and Maltese Sausage.
Ingredients (Serves 4-6)
800g Pork Shoulder (cubed)
2 Maltese sausages (sliced into chunks)
150g Bacon Bits (or pancetta)
1 large Onion (chopped)
3 Garlic Cloves (minced)
3 Carrots (chunked)
2 Celery Sticks (chopped)
2 Potatoes (optional, chunked)
330ml Guinness (1 bottle/can)
500ml Beef stock (or pork stock)
2 tbsp Tomato Paste (kunserva)
1 tbsp Worcestershire Sauce
1 tsp Dijon Mustard (optional)
2 Bay Leaves
1 tsp Dried Thyme
40g Frozen Peas
2 tbsp Plain Flour
2 tbsp Olive Oil
Fresh Parsley
Salt & Pepper (to taste)
Method:
In a big pot or casserole dish, fry the bacon bits and the sausage in the olive oil, until crispy.
Remove and set aside (keep the fat in the pot).
Pass the pork cubes through flour, salt, and pepper.
Brown them in the same pot, don’t need to cook them throughly, just get them a little crispy.
Remove and set aside.
In the same pot, add onion, garlic, carrots, and celery and cook for 6–8 minutes until softened.
Add the tomato paste and cook for 1 minute.
Pour in Guinness slowly and scrape the bottom. This is where it will get all the flavour from
Let it simmer 2–3 minutes.
Add the pork, bacon, and sausage back, then add the stock, Worcestershire sauce, mustard, thyme and bay leaves.
Mix everything and bring it to a gentle boil.
Lower the flame to a minimum, cover, and let it slow cook for 1.5 to 2 hours.
Add the potatoes in the last 45 minutes.
Add the frozen peas during the last 5 minutes.
When ready, sprinkle some fresh parsley on top and serve.
You can also use a slow cooker for this recipe.
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