Roast pork from the Dutch oven

Ingredients for 4 servings:

• 1 kg pork neck
• 1 pack of dried porcini mushrooms, approx. 10 g
• ½ tsp Sambal Oelek, as needed
• 400 ml veal or beef stock
• 2 bottles of dark beer
• 3 onions
• 3 tbsp, heaped tomato paste
• 1 leek(s)
• 100 g celery
• 3 tbsp oil or clarified butter
• 1 shot of red wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Preheat the Dutch oven. Dice the onions and celery, then slice the leek into rings. Add oil or clarified butter to the preheated Dutch oven. Sear the meat on all sides until it is nicely browned. Remove the meat. Sauté the chopped vegetables and deglaze with a generous splash of red wine. Then add about half a bottle of dark beer and stir in the tomato paste. Add the veal/beef stock and bring to a boil. When the mixture begins to thicken, add the remaining beer and the dried porcini mushrooms and bring to a boil. Finally, fit the meat with a meat thermometer and place it in the sauce. Cover the Dutch oven and let the meat cook for 1.5 hours. The internal temperature of the meat should then be above 67°C.