Caraway Crusted Pork Pot Pie is comfort food at its best. Beer braised pork shoulder and vegetables nestled beneath a flaky caraway pastry is warming and hearty. While this recipe may not be the most time friendly, the outcome is certainly worth every minute it takes to make.
Chunks of pork shoulder braised with beer and stock until tender and surrounded by all the pot pie veggies you’d expect makes this dish perfect for fall and winter. The caraway crust is flaky and a little cracker like from the baking powder, making it the perfect golden crown on this braise.
Be aware…. if you’re gonna taste the braising sauce after adding the beer, you will get a mouthful of bitterness. Only when the beer has had a chance to cook out and meld with the other ingredients does that bitterness turn into something savoury and slurp off the spoon worthy. So by all means taste, but don’t judge too hastily. In about an hour you’ll wonder if it’s the same pot of food you started with…..that’s the beauty of a braise. Just a little patience and you WILL be rewarded!
I love this Caraway Crusted Pork Pot Pie recipe because the pancetta adds just the right amount of salt if using homemade stock. The pork is soooo tender and delicious and the caraway crust gives a buttery and flaky chew to each bite. Enjoy!