I’ve been repeateating all my old foods a little too much lately, so, today I decided to throw together something new and as I haven’t had pork for a long time I chose to give it a try. When wandering about the store I saw sweet potatoes and it hit me that it’s time to stew again. Also I have read and heard people making stews with beer so I was like “why not” and here is the result. Delish and yet again supersimple stew.

Beer pork loin and sweet potato stew
(Serves 4 / Prep time approx. 10 min, cooking time approx. 2,5 hours)

What you need:
Beer pork loin and sweetpotato stew. Makings.

decent sized piece (about 700 g) pork loin
couple sweet potatoes
black radish
handful of cherry tomatoes
handful of walnuts
leek
garlic
chilli
half of vegetable stock cube
bottle of beer (0,33 l)
water
salt
pepper
olive oil

What to do:

Preheat the oven to 180º C and prep the stuff. Slice the pork loin into fat slices (about an inch wide). Half the cherry tomatoes. Peel and cube the sweet potatoes. Peel and grate the black radish. Deseed and chop the chilli. Peal and chop the garlic. Chop the leek. Melt the vegetable stock cube in water. Open the beer bottle.
Beer pork loin and sweetpotato stew. Prep.

You’re ready to cook. Take out your cast-iron cooking pot. Drizzle some olive oil on bottom. Throw in the leek, garlic and chilli. Season the pork loin with salt and pepper on both sides and add to the pot. Now add the rest – sweet potatoes, tomatoes, radish. Pour in the vegetable stock. Season with salt a pepper some more. Pour in the beer. Check that everything is covered with liquid – if not add some water. Lid the pot and put it to the preheated oven for 2 hours or so. After 2 hours of cooking taste the meat – if its melting soft you’re done, if not let it cook a little more. When meat is done, plate the dish and you’re done. Voilà!

Beer pork loin and sweetpotato stew

Bon appétit!