Summary

Ingredients

• 600 g roast pork (comb), loosened
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons marjoram
• 0.5 teaspoon ½ thyme
• 3 teaspoons mustard
• 1 tablespoon oil
• 0.5 ½ bottle beer (black beer)
• 0.5 clove ½ garlic
• 1 small onion (s)
• 20 g mararine

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Instructions

1. Divide the pork neck lengthways and crossways to make four large cubes. Sprinkle the meat with salt and pepper from the mill. Rub with marjoram and thyme, brush with mustard and drizzle with oil. Place the meat cubes in a deep bowl and pour beer over them until they are completely covered. Peel and add the garlic and onion. Let marinate for at least 12 hours, turning several times.
2. Pat the meat cubes dry, brush with oil and place on the grid of the oven preheated to 175 ° C. Put 20 g margarine in the drip pan and slide it under the wire rack. Cook the roast for a total of 1.5 hours, 45 minutes on each side.
3. Deglaze the meat juices caught in the drip pan with half of the black beer marinade, then refill with hot water again and again so that the meat stock does not burn on.
4. Arrange the cooked pieces of meat and pour the roasting mixture over them.
5. Sauerkraut and strong bread go well with it.