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INGREDIENTS
- 4 boneless pork neck slices, 200 g each
- 250 g peeled onion
- 50 g bacon
- 4 tablespoons vegetable oil
- 40 g honey
- 200 ml dark beer
- 1 tablespoon finely chopped flat-leaf parsley
- salt
- freshly ground pepper
WINE PAIRING
- Pork is best enjoyed with a fuller-bodied white wine.
INSTRUCTIONS
- 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 pan. Reduce the heat by half, add the bacon to the pan and sauté for 1 minute. Add the onion and sauté for another 2 minutes, stirring frequently. Then evenly spread the onion and bacon over the meat in the roasting pan.
- 4Add beer to the drippings in the pan, mix and cook, stirring occasionally, until only 2 tablespoons of liquid remain in the pan. Add honey, mix, and add 350 ml of water. Bring to a boil, scrape the 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 pan in the preheated oven for 1.5 hours. After baking, let the meat rest in the roasting pan 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 completely reduce the beer from the pan. Otherwise, the resulting sauce would be bitter.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.