Tender pork slices braised in dark Finnish beer with caramelized onions and finished with cream, a hearty pub-style dish from the Finnish countryside.
Allergen Warning
Contains: gluten, dairy
Equipment needed
stovetop, pan
Slice pork shoulder into thin strips against the grain and season with salt and white pepper.
Melt butter in a large heavy pan over high heat and sear the pork strips in batches until browned. Set aside.
Reduce heat and add sliced onions to the same pan. Cook slowly for 15 minutes until deeply caramelized and sweet.
Sprinkle flour over the onions and stir for 1 minute to create a roux.
Pour in the dark beer and stir well, scraping up all the browned bits from the bottom.
Return the pork to the pan, add dark syrup and soy sauce, cover, and simmer for 30 minutes until the pork is very tender.
Stir in the cream and simmer uncovered for 5 more minutes until the sauce is rich and velvety.
Serve over mashed potatoes or with boiled potatoes and pickled cucumber on the side.
Storage Instructions
Refrigerate up to 4 days. Freezes well for 3 months. The sauce thickens when cold — thin with a splash of stock when reheating on stovetop.
Cultural Context
A hearty countryside dish that reflects Finland's strong craft beer culture. The dark beer caramelizes with the onions to create a rich, slightly bitter sauce that balances perfectly with the sweet cream finish. A favorite at Finnish pubs and home kitchens alike.