Summary

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)

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Instructions

1. 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.
2. Let the meat drain off a little while collecting the marinade. Place on a roasting rack to catch the stock too.
3. 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.
4. Arrange the roast with the sauce and serve.