Pork picanha in beer reduction with balsamic

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Pork picanha in beer reduction with balsamic

Name: Pork picanha in beer reduction with balsamic
Prep time: 2 h
Total time: 2 h
Yield: 4 Porções
Ingredients: 750 g Pork Picanha; 4 tablespoon Extra Virgin Olive Oil; 2 tablespoon Coarse salt; to taste Black pepper; 1 unit(s) White onion; 4 unit(s) Garlic Clove; 100 ml Balsamic Vinegar; 1/2 cup Shoyo; 1 tablespoon Liquid smoke; 1 unit(s) Lemon; 355 ml Dark beer; 2 tablespoon Sugar

🇧🇷Brazil

•

View in original language

(Português)

2 hour(s)

4 servings

Daniel Lara

@larinhas_foodnbeer

Ingredients
Recipe

Pork Picanha750 g
Extra Virgin Olive Oil4 tablespoon
Coarse salt2 tablespoon
Black pepper to taste
White onion1 unit(s)
Garlic Clove4 unit(s)
Balsamic Vinegar100 ml
Shoyo1/2 cup
Liquid smoke1 tablespoon
Lemon1 unit(s)
Dark beer355 ml
Sugar2 tablespoon

Oil the meat with the salt and pepper. Let it rest for at least 20 minutes.
Sear the meat on all sides until browned in a dry pan.
Once sealed, add the finely chopped garlic, onion, soy sauce, vinegar, juice of 1 lemon and beer.
Cook with the meat for 20 minutes. Remove the meat and bake for another 40 minutes wrapped in aluminum in the oven at 200 degrees. Leave the broth on the fire on.
Add the sugar to the broth and boil over low heat until reduced and creamy.
Slice the meat and spread the sauce to taste on top. Serve the rest separately.

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Pork picanha in beer reduction with balsamic

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