Fry the onion in butter. Add veal stock, beer, prunes, thyme, juniper berries, cloves, garlic powder and bay leaves. Season with salt and pepper Allow to simmer at least half an hour  under cover until the plums week and gelatinous. Thicken the sauce if desired. Bake the pork roast on all sides in a pan and put 10 minutes in an oven pre-heated at 200°C. And then covered, with the addition of a little water, 45 minutes at 180°C. Cover and let rest before cutting and serving. Serve with the sauce and potato croquettes or fries.

Pork roast from the Belgian Ardennes

with Kriek beer and plums

Ardennes pork roast prunes Belgian cherry beer (Kriek) chopped onion brown veal stock butter
thyme juniper berries cloves garlic powder bay leaf salt & pepper
A Recipe Guide For The Amateur Chef Belgian Cuisine

Pork roast from

the Belgian

Ardennes with

Kriek beer

and plums

Fry the onion in butter. Add veal stock, beer, prunes, thyme, juniper berries, cloves, garlic powder and bay leaves. Season with salt and pepper Allow to simmer at least half an hour  under cover until the plums week and gelatinous. Thicken the sauce if desired. Bake the pork roast on all sides in a pan and put 10 minutes in an oven pre-heated at 200°C. And then covered, with the addition of a little water, 45 minutes at 180°C. Cover and let rest before cutting and serving. Serve with the sauce and potato croquettes or fries.
Ardennes pork roast prunes Belgian cherry beer (Kriek) chopped onion brown veal stock butter
thyme juniper berries cloves garlic powder bay leaf salt & pepper
a recipe guide for the amateur chef Belgian Cuisine