Saturday, May 3, 2014

Pork neck with mustard and beer - recipe (including photos)

  • 5 pieces of pork neck
  • 5 spoons with mustard
  • 3 spoons with honey
  • 2 cloves of garlic
  • 1 spoon with olive oil
  • 200 milliliters of beer
  • 1 spoon with dried basil
  • 1 spoon with dried thyme
  • pepper
  • salt

Mix the mustard with the honey. Spread this mixture on both sides of the meat, together with the salt and pepper.

Let the meat rest in the fridge for 2 hours.

After 2 hours, add the olive oil, the chopped garlic, the thyme, the basil and the beer and put it in the oven, covered in aluminum foil, at 170 degrees Celsius for 30 minutes.

Take out the foil and let it cook for another 45-55 minutes. Check the meat from time to time to ensure it does no get burnt.


The original recipe can be found here



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