Pork Neck in Black Beer Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g roast pork (comb)
- 200 ml vegetable stock
- 1 onion (s)
- 1 carrot (s)
- 0.5 ½ celeriac
- 2 tablespoon mustard seeds
- 1 tablespoon caraway seeds
- 1 small bay leaf
- 1 tablespoon pepper - grains
- salt
- 500 ml beer (black beer)
- possibly cornstarch
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C fan oven.
- Salt the roast pork and sear it well on all sides in a roasting pan. Wash, peel and cut the vegetables into even cubes. Add to the meat in the roasting pan and fry until it has turned lightly. Deglaze with the black beer. Pour in the rest of the beer and vegetable stock. Add the mustard seeds, caraway seeds, bay leaves and pepper and place covered in the hot oven. Let simmer for about 90 minutes.
- Remove the roast from the sauce and cut it open. Let the sauce reduce a little and season to taste. If necessary bind with cornstarch. Serve hot.
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