Heike's roast pork in malt beer sauce

Ingredients for 4 servings:

• 1 kg pork neck with bone (pork neck)
• 2 m.-sized onion(s)
• 1 m.-sized carrot(s)
• 1 clove(s) garlic
• 200 ml malt beer
• 500 ml water
• 3 tbsp mustard, medium hot
• 2 tbsp oil
• 2 tbsp balsamic vinegar, dark
• 1 bay leaf
• 3 allspice berries
• 6 peppercorns
• e.g. salt and pepper
• 1 tsp, crushed Pul Biber or chili flakes

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 35 minutes

honest home cooking

Peel the onions, garlic, and carrot. Dice the onions larger, slice the carrot, and finely dice the garlic clove. Heat the oil in a casserole dish and sear the pork neck on all sides, then remove it from the pan. Add a little more oil to the dish and sauté the onions and carrot over medium heat. A little later, add the garlic. The vegetables should have some color, but not burn. Pour in some of the malt beer and let it simmer. Repeat this process three times. In the meantime, season the seared meat all over with salt and brush with mustard. I use homemade orange mustard, which has a fantastic fruity flavor. Now place the meat, bone-down, in the braising liquid and add water. Add the bay leaf, allspice and peppercorns, Pul Biber, 1 teaspoon of salt, a little freshly ground pepper, and the vinegar. The meat should only be half submerged in the liquid. Now simmer, covered, on the stovetop at low heat for 1.5–2 hours. Turn the meat occasionally. Add a little water if needed. Lift out the cooked meat, remove it from the bone, and slice it. Pick out the spices and bay leaf. Then blend the sauce with a hand blender. This thickens the sauce and saves you the need for flour or thickener. Season the sauce again, add the meat slices back in, and heat briefly again. We like to serve it with boiled potatoes and sauerkraut or red cabbage. The malt beer gives the sauce a lovely sweetness, which is somewhat softened by the balsamic vinegar. The pul biber adds a pleasant spiciness to the dish.