Beer-Braised Pork Shank
A hearty and comforting dish where pork shank slow-braises in golden lager and tomato sauce until fall-off-the-bone tender. The rich, savory gravy is perfect for soaking into fluffy white rice. A crowd-pleasing family dinner that practically cooks itself.
🛒 Ingredients
6 servings
- 500 g (about 1 lb) pork shank or pork roast
- 1 can (400 g) crushed tomato sauce
- 1 packet dry onion soup mix
- 2 garlic cloves, crushed
- 1 medium onion, diced
- 1 can (330 ml) lager beer, at room temperature
- Fresh parsley and chives, to taste
- 1 tablespoon vegetable oil
- Salt and black pepper, as needed
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Directions
- 1
Heat the oil in a pressure cooker over medium-high heat. Add the crushed garlic and sauté for about 1 minute until golden and fragrant.
- 2
Add the pork shank and brown it on all sides, about 5–7 minutes, until nicely caramelized.
- 3
Add the diced onion and cook for 2 minutes. Pour in the tomato sauce, beer, and onion soup mix. Stir to combine everything well.
- 4
Seal the pressure cooker lid. Once the valve reaches full pressure, reduce heat to low and cook for 30 to 40 minutes.
- 5
Allow the pressure to release naturally before opening. Taste the sauce and adjust seasoning with salt and pepper if needed.
- 6
Finish with freshly chopped parsley and chives. Serve hot with white rice and crispy potato sticks.
💡 Chef's Tip
Room-temperature beer helps the sauce stay smooth and prevents splattering. For extra depth, marinate the pork overnight with garlic and herbs before cooking.
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