Thuringian Roast Pork
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 12 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ g roast pork (comb)
- 3 teaspoons salt
- pepper
- 5 teaspoons marjoram
- 4 teaspoons mustard
- 2 tablespoons oil
- 1 bottle beer (black beer)
Print Recipe
Pin Recipe Instructions
- Cut the pork neck into fist-sized pieces. Rub the meat with salt, pepper and marjoram, brush with mustard and drizzle with oil. Put the meat in a deep bowl, pour beer over it and leave to stand for 12 hours, covered.
- Let the meat drain off a little while collecting the marinade. Place on a roasting rack to catch the stock too.
- Fry in the preheated oven at 175 ° C for approx. 45 minutes on both sides. Deglaze the meat stock with half of the marinade and make a sauce.
- Arrange the roast with the sauce and serve.
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