Skip to content

Meat, Northern, Eastern and Western France

Beer-braised pork roast with braised Belgian endive

This beer-braised pork roast with Belgian endive serves 4, takes 1h35, and is easy to make for about €2.80 per person. The key is the amber beer that flavors the pan juices and a pinch of sugar that tames the endive's bitterness without making them sweet.

A tender pork roast in amber beer with buttery braised endive, simply good.

Beer-braised pork roast with braised Belgian endive
Total time
1 h 35
Difficulty
Easy
Cost per person
€2.80
Calories per person
440 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

The pork simmers slowly in amber beer until it turns fork tender, while the juices reduce into a rich, dark sauce. The buttery braised endive brings a gentle bitterness that balances the beer's sweetness, kept in check by a touch of sugar and lemon. It's a winter dish that warms you up, and it's simple enough for a first attempt.

This is the kind of recipe to start on a Sunday afternoon, when you have time to let it simmer without watching the clock. It works just as well for a family dinner as for guests, since the pork slices neatly ahead of time and gets napped with sauce at the table. Kids who prefer milder flavors might enjoy a version with less bitterness in the endive.

The ingredients

4 people

Butcher

  • Pork roast 900 g

Fruits and vegetables

  • Belgian endive 8
  • Onion 2
  • Thyme 3 sprigs
  • Lemon 0.5

Pantry

  • Amber beer 33 cl
  • Sugaroften in the pantry 1 tsp
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 50 g

Allergens Gluten, Lactose

The step by step recipe

  1. Season the roast with salt and pepper, then brown it on all sides in a Dutch oven with the oil. 12 min

    Brown every side well, that's what gives the sauce its color.

  2. Add the sliced onions and thyme, pour in the beer, cover, and cook over low heat. 1 h

    Baste the meat with its juices from time to time.

  3. Meanwhile, brown the whole endive in the butter with the sugar, lemon juice, salt, and a glass of water.

    Cut out the small bitter core at the base of each endive before cooking.

  4. Cover the endive and let it braise until the water has evaporated. 30 min

    Turn them once, they take on a nice amber color.

  5. Let the roast rest, slice it, and serve with the endive and the pan juices. 10 min

    Resting lets the juices redistribute, keeping the meat pink and tender.

Our tips to get it right

  • Pick a pork roast with a bit of fat around it, it stays juicier through the long beer braise.
  • Keep the pot tightly covered while the roast cooks so the trapped steam tenderizes the meat all the way through.
  • If the sauce looks too thin at the end, pull out the roast and simmer the juices uncovered for a few minutes before serving.

The variations

  • Swap the amber beer for a light lager for a milder, less caramelized sauce.
  • For a meatless version, replace the roast with thick slices of celery root braised in the same beer and aromatics.
  • For kids, shorten the endive braising time and stir in a spoonful of honey along with the sugar to soften the bitterness further.

What to serve it with

  • Homemade mashed potatoes
  • Crusty bread for the sauce
  • Tangy green salad

Storage

The pork and endive keep for 2 to 3 days in the fridge in a sealed container. You can freeze the sliced meat with some sauce for up to 2 months. Reheat gently in a skillet or saucepan with a bit of sauce so the pork doesn't dry out.

Questions about this dish

Can I use a different beer instead of amber beer?

Yes, a light lager works too but gives a less caramelized sauce. Avoid very bitter beers like some IPAs, since they'd overpower the pork.

How do I keep the endive from tasting too bitter?

Cut out the small bitter core at the base of each endive before cooking. The sugar and lemon juice added during braising naturally soften the rest.

Can this dish be made ahead of time?

Yes, the pork and endive reheat very well the next day, and the flavor actually deepens. Cook the two parts separately and bring them together right before serving.

What cut of pork works best for this roast?

A pork loin or shoulder roast is ideal, it stays moist through the long cooking time. Avoid a very lean cut, which could dry out during the braise.

How long does it take to make a beer-braised pork roast with braised Belgian endive?

Count 1 h 35 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beer-braised pork roast with braised Belgian endive?

About 440 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beer-braised pork roast with braised Belgian endive cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

Cuisine from Northern, Eastern and Western France

See all

Recipes with endive

See all