in Germany

Pork neck in dark beer sauce

updated

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Ingredients for 4 servings:

  • 800 g roast pork (collar)
  • 200 ml vegetable stock
  • 1 onion(s)
  • 1 carrot(s)
  • ½ celeriac
  • 2 tbsp mustard seeds
  • 1 tbsp caraway seeds
  • 1 small bay leaf
  • 1 tbsp peppercorns
  • Salt
  • 500 ml beer (dark beer)
  • possibly cornstarch

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 180°C fan/convection oven. Salt the roast pork and sear well on all sides in a roasting tin. Wash, peel, and dice the vegetables evenly. Add to the meat in the roasting tin and sear until lightly browned. Deglaze with the dark beer. Pour in the remaining beer and vegetable stock. Add the mustard seeds, caraway seeds, bay leaves, and pepper, cover, and place in the hot oven. Braise for approximately 90 minutes. Remove the roast from the sauce and carve. Reduce the sauce slightly, then season to taste. Thicken with cornstarch, if desired. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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