Summary

Ingredients

• 1 kg pork neck with bone (pork neck)
• 2 medium onion (s)
• 1 medium carrot (s)
• 1 clove garlic
• 200 ml malt beer
• 500 ml water
• 3 tablespoon mustard, medium hot
• 2 tablespoons oil
• 2 tablespoon balsamic vinegar, darker
• 1 bay leaf
• 3 allspice grains
• 6 peppercorns
• salt and pepper
• 1 teaspoon, sprinkled pul beaver or chilli flakes

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Instructions

1. Peel the onions, garlic and carrot. Cut the onions into larger cubes, slice the carrot, finely dice the garlic clove.
2. Heat the oil in a casserole and fry the pork neck on all sides, then remove it. Add a little more oil to the saucepan and sauté the onions and carrots at a temperature that is not too high. A little later add the garlic. The vegetables should be colored, but not burned. Pour in part of the malt beer and let it boil down. Repeat this three times.
3. In the meantime, salt the seared meat all around and brush with mustard. I take a homemade orange mustard, it has a super great fruity taste. Now place the meat with the bones facing down in the stew and pour water over it. Add the bay leaf, allspice and peppercorns, pul beaver, 1 teaspoon salt and a little pepper from the mill and the vinegar. Only half of the meat should be in the liquid. Cover and simmer on the stove for 1.5 - 2 hours over a low heat. Twist the meat in between. Pour in some water if necessary.
4. Lift out the cooked meat, remove it from the bone and cut into slices. Pick out the spice grains and the bay leaf. Then mix up the sauce with a blender. This thickens the sauce and saves flour or sauce binders. Season the sauce again to taste, put the meat slices back in and reheat briefly.
5. We like to eat boiled potatoes and sauerkraut or red cabbage with it.
6. The malt beer gives the sauce a nice sweetness, which is softened by the balsamic vinegar. The Pul Biber adds a pleasant spiciness to the dish.