John Myers
Ingredients for 4 servings:
- 500 g pork neck, sheer
- 500 g ribs (thick ribs), lean if possible
- 2 tbsp lard
- 1 bunch soup vegetables, diced
- ½ liter of beer, dark or black beer
- 30 g flour butter for binding
- 1 sprig(s) of thyme
- 1 sprig(s) marjoram
- salt and pepper
- n. B. water
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes
Roast pork with dark beer sauce and thick rib
Season the meat on all sides with salt and pepper, sear, and remove from the oven. Roast the finely diced vegetables and deglaze with the beer, add the meat, and cover with the herbs. Cook in the oven at 180°C for 60 to 70 minutes. As the liquid evaporates, add a little water at a time. This is important, otherwise the vegetables will burn and the roast will become dry! Remove the roast and keep warm. Pour the gravy through a sieve into another pot and then thicken with a little flour and butter. This step also works with a gravy thickener, of course, but it’s much quicker and tastier with flour and butter. Strain the gravy through a sieve again and serve. We particularly enjoy this with oven-baked fried potatoes and a fresh salad with a subtle herb and oil dressing.
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