Buy all ingredients right below the recipe
INGREDIENTS
- 4 boneless pork neck slices, 200 g each
- 200 ml dark beer
- 250 g peeled onion
- 50 g bacon
- 40 g honey
- 4 tablespoons vegetable oil
- 1 tablespoon finely chopped flat-leaf parsley
- freshly ground pepper
- salt
WINE PAIRING
- Pork is best enjoyed with a fuller-bodied white wine.
METHOD
- 1Preheat the oven to 160 ˚C.
- 2Season the meat generously with salt and pepper on both sides. Cut the onion lengthwise into 1 cm thick wedges. Cut the bacon into 0.5 cm cubes.
- 3Heat oil in a pan over high heat and sear the meat on each side for 3 minutes until golden. Then place it in a roasting dish. Reduce the heat to medium, add the bacon to the pan and sauté for 1 minute. Add the onion and sauté for another 2 minutes, stirring frequently. Then spread the onion and bacon evenly over the meat in the roasting dish.
- 4Add beer to the pan with the drippings, stir and cook, stirring occasionally, until only 2 tablespoons of liquid remain in the pan. Add honey, stir, and add 350 ml of water. Bring to a boil, scrape any browned bits from the bottom of the pan with a flat wooden spoon, which will dissolve in the water, and remove from heat.
- 5Pour the entire contents of the pan over the meat and place the roasting dish in the preheated oven for 1.5 hours. After baking, let the meat rest in the roasting dish for 5 minutes. Season the resulting sauce with salt if needed and add chopped parsley.
Tip
Instead of water, you can use meat broth. The sauce will have a richer flavor. It is necessary to almost boil off the beer from the pan. Otherwise, the resulting sauce would be bitter.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef