Pork and Ginger Beer Pie

This pork and ginger beer pie recipe was dreamt up by Shirley and me after a friend asked us to create a new pie recipe for British Pie Week.

The twist was that the recipe had to be inspired by an Old Jamaica drink. We thought that was perfect for us, especially as our head butcher Dennis is a massive ginger beer fan.

We tried a couple of versions, including a pulled pork one, which I still think needs exploring further down the road. A pulled pork pie sounds incredible, but we weren’t completely sure the world was ready for it just yet.

This version with diced pork worked better for a proper pie. The ginger beer helps create a sweet, sticky gravy, while the ginger flavour really punches through.

It takes a bit of time to cook, but it is not complicated. You can also make a batch, freeze portions down, and use them when you need them. We do love a good batch cook here at HQ.

What Is Pork and Ginger Beer Pie?

Pork and ginger beer pie is a homemade savoury pie made with diced pork, vegetables, tomatoes, harissa, allspice and ginger beer, topped with puff pastry.

The diced pork is cooked slowly until tender, while the ginger beer helps make a sweet, sticky gravy with a gentle ginger warmth.

It is a little unusual, but in a very good way. Pork and ginger work brilliantly together, and the puff pastry top turns it into proper comfort food.

Why Use Ginger Beer with Pork?

Ginger beer works well with pork because it brings sweetness, warmth and a bit of spice.

Pork can handle sweet flavours really well, especially when cooked slowly. The ginger beer helps balance the richness of the pork and gives the sauce a sticky, slightly spicy finish.

In this recipe, the ginger beer is not there as a gimmick. It genuinely helps the gravy.

What Pork Should You Use for This Pie?

Diced pork is the best choice for this pork and ginger beer pie.

You want pork that can handle a longer cooking time and become tender in the sauce. Diced pork works better than pulled pork for this version because it gives the pie more structure and a proper chunky filling.

Good quality British diced pork makes a big difference here. As always, the better the meat, the better the finished pie.

Pork and Ginger Beer Pie Ingredients

• 675g diced pork
• 320g puff pastry sheet
• Olive oil
• 2 onions, diced
• 3 carrots, diced
• 250g sweet potato, diced
• 3 tsp harissa paste
• 1/2 tsp ground allspice
• 1 tbsp cornflour
• 400g tin chopped tomatoes
• 150ml Old Jamaica ginger beer
• Salt and black pepper, to taste

How to Make Pork and Ginger Beer Pie

1. Fry the onions in a little olive oil until soft.
2. Place the onions in a slow cooker or deep oven dish with the diced sweet potato and carrots.
3. Seal the diced pork in a hot pan, taking care to brown it on all sides.
4. Add the browned pork to the onions, sweet potato and carrots.
5. Stir in the harissa paste and ground allspice.
6. Mix the cornflour into a paste with a little of the ginger beer.
7. Add the cornflour paste to a small saucepan with the chopped tomatoes and the rest of the ginger beer.
8. Gently heat the mixture until it starts to thicken.
9. Pour the thickened tomato and ginger beer sauce over the pork and vegetables.
10. Cover with a lid and cook in a preheated oven at Gas Mark 4, 180°C, or 160°C fan for around 4 hours, or until the pork is tender.
11. Once cooked, spoon the pork filling into a large pie dish, or several smaller pie dishes.
12. Cover the top with puff pastry.
13. Bake in a preheated oven at Gas Mark 5, 190°C, or 170°C fan for around 20 minutes, or until the pastry is golden brown.

Can You Make Pork and Ginger Beer Pie in the Slow Cooker?

Yes, you can make the pork filling in the slow cooker.

Fry the onions, brown the pork, then add everything except the puff pastry to the slow cooker. Cook on low until the pork is tender, then transfer the filling into a pie dish and top with puff pastry.

The pastry still needs finishing in the oven, but the slow cooker is a great way to make the filling ahead of time.

How Long Does Pork and Ginger Beer Pie Take?

The pork filling takes around 4 hours in the oven, followed by around 20 minutes once the puff pastry topping is added.

It is not a quick pie, but most of the time is hands-off. Once the filling is cooking, you can leave it to do its thing until the pork is tender.

Can You Use a Different Ginger Beer?

Yes, you can use another ginger beer if you prefer.

Old Jamaica gives a strong ginger flavour, which works well in this recipe, but any good full-sugar ginger beer should work.

I would avoid diet or zero-sugar versions because you want the sweetness to help the gravy become rich and sticky.

Can You Use Shortcrust Pastry Instead?

Yes, you can use shortcrust pastry if you prefer a more traditional pie finish.

Puff pastry is easier, lighter and gives a lovely golden top, but shortcrust will give you a more classic savoury pie.

Just make sure the filling is already cooked and tender before adding the pastry and baking.

Can You Freeze Pork and Ginger Beer Pie?

Yes, this recipe is great for batch cooking.

You can freeze the cooked pork filling on its own, or freeze assembled pies before baking the pastry.

If freezing the filling, cool it fully, portion into freezer-safe containers, label it, and freeze. Defrost in the fridge before using.

If freezing assembled pies, make sure they are wrapped well and baked until piping hot throughout.

What to Serve with Pork and Ginger Beer Pie

Pork and ginger beer pie works well with mash, chips, roast potatoes, peas, carrots, cabbage, broccoli, green beans, roasted vegetables or crusty bread.

Because the filling is sweet, sticky and rich, simple sides work best.

Browse our British diced pork or full pork range for more pork recipe ideas.

Tips for Better Pork and Ginger Beer Pie

• Brown the diced pork first for better flavour.
• Use full-sugar ginger beer for a better sticky gravy.
• Cook the filling until the pork is properly tender.
• Do not add the puff pastry until the filling is cooked.
• Use one large pie dish or several smaller pie dishes.
• Cool the filling slightly before adding pastry if you want a neater finish.
• Freeze extra filling for easy pies later.

Final Thoughts

Pork and ginger beer pie might sound a bit unusual, but it absolutely works.

The diced pork becomes tender, the ginger beer creates a sweet and sticky gravy, and the harissa and allspice add warmth without making the pie too hot.

It is comforting, a bit different, and perfect for British Pie Week, batch cooking, or just proving that ginger beer belongs in more than a glass.

FAQs

Can you make pork pie with ginger beer?

Yes, ginger beer works really well in a pork pie filling. It adds sweetness, warmth and ginger flavour, helping create a sticky savoury gravy.

What pork is best for pork and ginger beer pie?

Diced pork works best because it becomes tender during the long cook and gives the pie a chunky, satisfying filling.

Can you make this pie in the slow cooker?

Yes, you can cook the pork filling in the slow cooker, then transfer it to a pie dish, top with pastry, and finish in the oven.

Can you freeze pork and ginger beer pie?

Yes, you can freeze the cooked filling or freeze assembled pies. Defrost safely and reheat until piping hot throughout.

Can you use puff pastry for pork pie?

Yes, puff pastry works well as a topping for this style of pork pie. It gives a golden, flaky finish.

Does the pie taste strongly of ginger beer?

The ginger flavour comes through, but it is balanced by the pork, tomatoes, vegetables, harissa and allspice.

Can I use diet ginger beer?

I would use full-sugar ginger beer. The sugar helps create the sticky gravy, while diet versions will not give quite the same result.