Flavorful braise made with pork neck slowly cooked in beer and spices. Tender meat and fragrant sauce, ideal with mashed potatoes, polenta, or stewed vegetables.
Dry the pork neck and lightly dust it with flour on all sides, removing the excess flour.
In a large saucepan or heavy-bottomed pot, heat the oil and brown the meat over high heat until it develops a nice crust on all sides. Deglaze with a bit of beer if necessary.
Remove the meat and in the same pot add the finely chopped onion, carrot, and celery; sauté until the onion becomes transparent. Add the crushed garlic and stir.
Add the tomato paste, mix and let it flavor for a couple of minutes. Pour in the remaining beer and broth, scraping the bottom to deglaze and dissolve the juices from the meat.
Return the meat to the pot, add the rosemary and bay leaves. Season with salt and pepper.
Cover with a lid and cook on low heat on the stovetop for about 1.5 - 2 hours, or transfer to a preheated oven at 160°C for the same time - until the meat is tender. Check occasionally and add more broth or water if necessary.
At the end of cooking, remove the meat and keep warm. Strain the cooking liquid and reduce it over high heat to obtain a thick sauce; adjust with salt and pepper.
Slice the pork neck and serve topped with the beer sauce, accompanied by mashed potatoes, polenta, or sautéed vegetables.
Heavy-bottomed Pot or Pan
Kitchen Knife
Cutting Board
Strainer
In the refrigerator for up to 3 days in an airtight container; can be frozen for 2-3 months.
For a more intense flavor, the pork neck can be marinated in beer and spices for a few hours or overnight before cooking. If a smoother sauce is desired, blend the cooking liquid before reducing.
Italy, Campania
Energy (kcal) | 186.75 |
Carbohydrates (g) | 8.31 |
of which Sugars (g) | 7.71 |
Fat (g) | 12.01 |
of which Saturates (g) | 3.84 |
Protein (g) | 8.32 |
Fiber (g) | 3.4 |
Sale (g) | 0.05 |