Beer-braised Pork

Coastal Living
Beer-braised PorkRecipe

Photo: Becky Luigart-Stayner; Styling: Linda Hirst

Makes 8 servings


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2 tablespoons olive oil
2 pounds boneless country-style pork loin ribs, cut into 1/2-inch pieces
1 teaspoon kosher salt
10 garlic cloves, thinly sliced
2 cups dark Mexican beer (such as Dos Equis amber)
1 cup unsalted chicken stock
1 1/2 tablespoons chopped canned chipotle chiles in adobo sauce
2 bay leaves


Hands-on: 30 Minutes
Total: 45 Minutes

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half of pork; sprinkle with 1/2 teaspoon salt and half of garlic. Cook 7 minutes, turning to brown pork on all sides. Remove pork from pan. Repeat with remaining oil, pork, salt, and garlic.

2. Add beer to skillet, stirring to deglaze pan. Cook 8 minutes or until liquid reduces to about 1/4 cup. Return pork to skillet, and add chicken stock, chopped chipotle chiles, and bay leaves. Bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 4 minutes or until liquid has mostly evaporated. Remove bay leaves before serving.

Created date

March 2015