Pork in beer
1 serving
40 minutes
Pork in beer is a true reflection of Czech gastronomy, where simplicity meets depth of flavor. This recipe has roots in traditional taverns of Prague, where aromatic meat dishes are perfectly complemented by a mug of fresh beer. Tender pork neck infused with malty notes of light beer gains remarkable softness and richness of taste. Oyster mushrooms add a light earthy bitterness, while onions highlight the sweet and caramelized tones of the meat. Crispy potatoes fried to a golden crust make an ideal side dish, and fresh pickled cucumbers and juicy cherry tomatoes finish the composition with a light tanginess. This dish not only delights the palate but also offers a sense of comfort and traditions of old Europe, making every dinner special.
1
Cut the peeled potatoes into slices.
- Potato: 300 g
2
Boil the potatoes in salted boiling water for 4 minutes.
- Potato: 300 g
3
Fry the potatoes in a hot pan under a lid until golden brown.
- Potato: 300 g
4
Cut the pork into small pieces.
- Pork neck (collar): 325 g
5
Fry the pork over medium heat in a small amount of vegetable oil until the liquid evaporates.
- Pork neck (collar): 325 g
- Vegetable oil: 20 ml
6
Add onion and salt to the pork, then add mushrooms, beer, and black pepper. Simmer until cooked.
- Onion: 130 g
- Salt: to taste
- Oyster mushrooms: 75 g
- Lager (pale beer): 125 ml
- Ground black pepper: to taste
7
Heap potatoes on a plate, place pork next to it. Arrange slices of pickled cucumbers and cherry tomatoes on the edge of the plate. Garnish with a sprig of parsley.
- Potato: 300 g
- Pork neck (collar): 325 g
- Marinated cucumbers: 30 g
- Canned cherry tomatoes: 20 g
- Parsley: to taste
