A Hearty Pub Favorite: Slovak Pork Neck Roasted in Beer and Garlic
Details
This dish is a testament to Slovakia's love for hearty, satisfying meals. The combination of savory pork neck, a whole head of garlic, and rich beer creates a dish that is both rustic and deeply flavorful. Perfect for a Sunday dinner or a gathering with friends, this recipe from the heart of Europe is pure comfort food that showcases the delicious power of garlic.
Ingredients
Instructions
Prepare the Meat
Preheat your oven to 320°F (160°C). Season the pork neck generously with salt and pepper on all sides.
Sauté the Aromatics
In a large, oven-safe pot or Dutch oven, melt the butter over medium-high heat. Add the pork and sear on all sides until golden brown. Remove the pork and set it aside. In the same pot, add the onions, cut into wedges, and the whole head of garlic, halved crosswise. Sauté for a few minutes until they begin to soften and become fragrant.
Braise in Beer
Place the seared pork neck back into the pot on top of the onions and garlic. Add the caraway seeds and bay leaves. Pour the beer over everything.
Slow Roast
Cover the pot and transfer it to the preheated oven. Roast for 90 minutes, turning the meat halfway through.
Crisp and Finish
After 90 minutes, remove the lid. Increase the oven temperature to 390°F (200°C) and continue to roast for another 15-20 minutes, or until the top of the pork is beautifully browned and crisp.
Rest and Serve
Remove the pot from the oven and let the meat rest for at least 10 minutes before slicing. Serve the pork with the tender onions, roasted garlic, and the rich beer sauce from the pan. It pairs wonderfully with roasted sweet potatoes seasoned with thyme.
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