Baked pork neck in beer
6 servings
150 minutes
Baked pork neck in beer is a dish that embodies the traditions of Russian cuisine, where rich, aromatic flavors and roasting methods are valued. Beer gives the meat tenderness and subtle malty notes, while spices and mustard create a spicy, deep taste. Breadcrumbs with paprika add an appetizing crispy crust. This dish is perfect for festive gatherings when you want to delight guests with juicy and fragrant meat. It pairs wonderfully with fresh vegetable salads that highlight its rich flavor and complements a glass of dark or light beer well. This cooking method preserves all the juiciness of the meat and reveals its rich aroma.
1
Wash and dry the pork neck.
- Pork neck (collar): 700 g
2
In a small bowl, mix salt, freshly ground black pepper, chopped garlic, cumin, vegetable oil, and 50 ml of beer. Add mustard and stir until a homogeneous mass is obtained.
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 4 cloves
- Caraway: 1 teaspoon
- Vegetable oil: 3 tablespoons
- Beer: 50 ml
- Mustard: 3 tablespoons
3
Pour the obtained sauce over the piece of neck.
- Beer: 50 ml
4
Place the meat on oiled foil. Wrap in foil and bake in a preheated oven at 180 degrees for 1.5 hours.
- Vegetable oil: 3 tablespoons
5
Remove the meat from the oven, unwrap the foil, sprinkle with breadcrumbs mixed with paprika, and bake again (without wrapping in foil) for 15 minutes at 200 degrees.
- Breadcrumbs: 2 tablespoons
- Paprika: 1 teaspoon
6
When serving, slice the meat across into portion pieces. A fresh vegetable salad can be served as a side dish.
