I've tried using alcoholic beverage in some of my dishes. But I've always limited myself to wine. So now I thought of trying beer. And what better protein to pair it with than pork!
Filipinos love these two. When there's pork, there's beer. So then I decided to put them together in one simple dish.
First you have to soak two teaspoons of annatto (achuete) in 1/4 cup warm water. Let it stay there until the water cools. Once ready, pour it in a container, mixing two heaping tablespoons of brown sugar, one teaspoon whole black peppercorns, two small bay leaves, one teaspoon crushed garlic, tarragon and salt. Marinate two pork loins (about 400 grams, not thicker than half inch, skin removed) in this mixture for not less than 24 hours.
After 24 hours...
Drain the liquid from all the spices keeping the marinade aside. Coat a pan with two tablespoons of olive oil and heat over medium fire. Fry each side of the pork for about two minutes or until cook. Set aside and let rest.
Sauté 1/4 cup of minced white onion in two tablespoons butter. Cook the onion well. Pour in the marinade, increase the fire and quickly boil for three minutes. Pour in 1/2 cup each of pineapple juice and beer. Simmer for five more minutes. Then strain the mixture from solids. Once done, simmer the mixture again until thick.
Slice the pork into about half an inch and then pour the sauce.
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