Braised Beer Pork Parmentier

Name: Braised Beer Pork Parmentier
Prep time: 30 min
Cook time: 150 min
Total time: 190 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg pork shoulder (trimmed of excess fat); 2 tbsp olive oil; 1 large onion (chopped); 3 cloves garlic (minced); 330 ml dark beer; 500 ml chicken stock; 2 tbsp tomato paste; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 1.5 kg russet potatoes (peeled and cubed); 60 ml milk (warmed); 60 g butter (softened); 1 tsp salt; 1/4 tsp white pepper

190 min 6 servings Medium

All Recipes

Savoury layers of braised beer pork and creamy mashed potatoes make this dish a comforting and satisfying meal.

Prep

30 min

Cook

150 min

Total

190 min

Servings

Difficulty

Medium

Parmentier au porc braisé à la bière is a French-inspired dish that combines the hearty flavours of braised pork with the comfort of creamy mashed potatoes. The dish is named after Antoine-Augustin Parmentier, who popularized the use of potatoes in French cuisine. This version uses beer-braised pork, which adds depth and richness to the dish. The pork is slow-cooked until tender, allowing the flavours to meld beautifully. Layered with smooth mashed potatoes, it creates a harmonious blend of textures and tastes that is perfect for a cozy meal.

Instructions

Sear the Pork

Preheat your oven to 160°C (320°F). Heat olive oil in a large Dutch oven over medium-high heat. Season the pork shoulder with salt and pepper, then sear on all sides until browned. Remove from the pot and set aside.

Pro tip: Searing the pork helps to lock in juices and enhance flavour.

Cook Vegetables

In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.

Pro tip: Stir frequently to prevent the garlic from burning.

Braise the Pork

Return the pork to the pot. Add the dark beer, chicken stock, tomato paste, and thyme. Bring to a simmer, then cover and transfer to the preheated oven. Braise for 2 hours until the pork is tender and easily shredded.

Pro tip: The internal temperature of the pork should reach at least 71°C (160°F) when probed.

Prepare Mashed Potatoes

While the pork is braising, boil the potatoes in salted water until tender, about 20 minutes. Drain and mash with warm milk, butter, salt, and white pepper until smooth and creamy.

Pro tip: For extra smooth potatoes, use a potato ricer or food mill.

Shred the Pork

Remove the pork from the oven and let it rest for 10 minutes. Shred the meat using two forks, discarding any large pieces of fat.

Pro tip: Resting the pork allows the juices to redistribute, making shredding easier.

Assemble and Bake

Increase the oven temperature to 200°C (400°F). In a large baking dish, spread the shredded pork in an even layer. Top with mashed potatoes, smoothing the surface with a spatula. Bake for 20 minutes or until the top is lightly golden.

Pro tip: For a crispier top, place under the broiler for an additional 5 minutes.

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Tips & Tricks

Use a dark beer for richer flavour in the pork.
Ensure the mashed potatoes are smooth for best texture.
Let the pork rest before shredding for easier handling.
Use a meat thermometer to check the pork's doneness.

Frequently Asked Questions

What is parmentier de porc effiloché?

Parmentier de porc effiloché is a dish made with shredded braised pork layered under mashed potatoes, similar to a shepherd's pie.

How long should I braise the pork?

Braise the pork for about 2 hours at 160°C (320°F) until it is tender enough to shred easily.

What type of beer is best for braising pork?

A dark beer, such as a stout or porter, works best for braising pork as it adds a rich, deep flavour.

Can I make this dish ahead of time?

Yes, you can prepare the dish up to three days in advance and refrigerate it, or freeze it for up to three months.

What should the internal temperature of the pork be?

Ensure the internal temperature of the pork reaches at least 71°C (160°F) for safe consumption.

Serving Suggestions

Serve your Braised Beer Pork Parmentier with a side of green beans or a fresh salad to add some brightness and crunch to the meal. A glass of the same beer used in the braising process pairs beautifully, enhancing the dish's flavours. This dish can be made ahead of time and refrigerated for up to three days. Reheat it in the oven at 180°C (350°F) until heated through. It also freezes well for up to three months, making it a convenient option for meal prep.

Nutrition per serving

620

Calories

40g

Protein

30g

Fat

Tender braised milk-fed piglet shoulder simmered in tomato and white wine for a flavourful, elegant dish.

Medium150 min

See the recipe

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