Roast pork with Bavarian mustard and dark beer

Ingredients for 4 servings:

• 1.2 kg pork neck with bone
• 4 tbsp mustard, sweet Bavarian
• 2 onions
• 2 garlic cloves
• 1 red chili pepper(s)
• 1 tsp tomato paste
• 1 tsp, levelled sugar
• 5 sprigs of fresh thyme
• 5 sage leaves
• 1 bay leaf
• 2 grains allspice
• 120 ml dark beer
• n. B. water
• 100 ml sweet cream
• e.g. salt and pepper
• cornstarch if needed
• 4 tbsp rapeseed oil or other vegetable oil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 2 hours 40 minutes

Take the meat out of the fridge 1 hour before cooking, wash it, and pat it dry. Peel the onions and garlic and slice them. If you prefer a less spicy dish, deseed and slice the chili pepper. Season the meat all over with salt and brush with the mustard. Heat the oil in a roasting pan and brown the meat all over. At the end, add the onions, garlic, and chili and brown them as well. Stir in the tomato paste and sugar and fry briefly. Pour in the beer and let it reduce for about 2 minutes, then add the water. There should be enough water in the roasting pan so that the piece of meat is half submerged in the liquid. Bring to a boil and immediately reduce the heat to the lowest setting. Add the spices, herbs, 1 teaspoon of salt, and pepper. Stir through, cover the roasting pan, and simmer on low heat for about 1 to 1.5 hours. Turn the meat occasionally and stir the sauce to prevent sticking to the bottom. Season again shortly before the end. Discard the spices. Stir in the cream and, if desired, thicken with a little cornstarch mixed with water or cream. Bring to a boil briefly. Remove the meat, remove the bones, slice, and return it to the sauce. Let it simmer for about another 5 minutes. I served it with boiled potatoes and red cabbage.