Slow-cooked braised pork in beer dough

written by Fabrizio Caprioli of Barcola Bistro

(Serves 4 to 6)

Ingredients / Ingredienti

Dough / Impasto

• 330 ml beer / di birra

  • 580 g flour /  farina

Braised pork / Brasato di maiale

• 70 g mustard / di mostarda

• 35 g honey / di miele

• 45 g extra virgin olive oil / di olio extravergine di oliva

• 1.7 to 2 kg of pork butt / di spalla di maiale

  • Salt and pepper to taste / Sale e pepe a piacimento

Method

Braised pork

In a small bowl, mix the mustard, honey and olive oil. Rub the pork with salt and pepper. Then brush with the mustard, honey and oil mix. Set aside.

Dough

Preheat the oven to 90°C (200°F). Mix beer and flour (in a mixer or by hand). Then roll out the dough on a lightly floured surface to form a round shape, roughly 25 inches in diameter. Place the seasoned pork in the middle of the rolled-out dough and fold the dough over the pork. Set on a large pan lined with parchment paper, place in oven and cook for 12 hours. Serve with mustard and garnish with freshly grated horseradish.

Photo by Daniele Tomelleri

Video by Vittoria Zorfini