John Myers
Pork Neck in Beer Marinade
The perfect pork neck in beer marinade recipe with a picture and simple step-by-step instructions.
- 1,5 kg Pork neck
- 300 ml Beer, pilsner or lager
- 4 tsp Bbq rub
- 0,5 tsp Salt for the marinade
- 3 Onions
- 1 bunch Soup greens
- Oil for frying
- 300 ml Broth
- Salt
- 0,5 tsp Harissa
- 1 shot Sherry vinegar
- 100 g Creme fraiche Cheese
Preheat the oven to 110 degrees.
- Put the pork neck, the beer, ½ teaspoon salt and the 4 teaspoons BBQ rub in a freezer bag. Close the bag so that as little air as possible remains in the bag. Marinate the roast for at least 6 hours. (Better overnight)
- Peel and chop the onions. Clean / peel soup vegetables and cut into small pieces.
- Sear the meat on all sides in a large saucepan with oil. After frying, take the meat out of the pan and set aside.
- Toast the soup vegetables and onions in the remaining fat. Deglaze the meat with the marinade. Stir again and again with a wooden spoon or wooden spatula, loosen the roast from the bottom of the pan.
- Add the stock and briefly bring to the boil again. Put the meat back in the pot. Cook the pot with the lid closed in the oven at 100-110 degrees for about 2 hours. Use meat thermometer. The core temperature must reach 85 degrees.
- When the core temperature has been reached, take the meat out of the pan and separate the juices from the root vegetables.
- Bring the juices to the boil on the stove and season with ½ teaspoon harissa, salt and sherry vinegar. Stir in 100 grams of crème fraîche and thicken with a sauce thickener.
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