A roast pork is a braised piece of pork, typically from the neck, back or shoulder of pork.
In today’s post I will show you a recipe for a roast pork from the pork neck, with a dark beer gravy. Have fun cooking!
Cooked/Baked today: Pork Roast with Beer Gravy
Preparation Time: 2 hours & 30 minutes
Category: Meat Dishes, Hearty Meals, Recipes with Pork, German Cuisine
Our Recipe rating:
Ingredients for 6 – 8 servings:
- 1,5 kilograms pork neck
- 2 bottles beer (330 milliliters each)
- A bunch or 500 grams soup vegetables (carrots, celeriac & leeks)
- 1 large onion
- 2 – 3 cloves garlic
- 7 – 8 juniper berries
- 5 – 6 allspice berries
- 3 – 4 cloves
- 2 – 3 bay leaves
- 1 heaping tablespoon sugar beet syrup
- 1 heaping tablespoon mustard
- White wine vinegar
- Cornstarch for binding
- Oil or lard for frying
- Salt & pepper
Required kitchen gadgets, helper & preparations:
- Large braising pan or roasting pan with lid
- Fine sieve
- Small pot or saucepan for gravy
Peel off onion & garlic & chop roughly. Peel carrots & celery from the soup vegetables & cut into cubes. Clean the leeks, halve lengthwise & also chop roughly. Season pork neck with salt all around.
Next, heat up a roasting pan or a large braising pan with a good dash of oil or lard & sear the pork vigorously on both sides, then lift it out of the pan & set aside briefly.
When that’s done, put the prepared vegetables in the pan & sauté vigorously for another 4 – 5 minutes, stirring occasionally. Finally, pour in 100 milliliters of water to detach the roasting substances from the pan base while stirring.
As soon as the water is almost completely boiled down, add the juniper berries, allspice, cloves and bay leaves to the pan, also lift the meat back into the pan & pour in 2 bottles of beer.
Finally, add 1 heaping tablespoon of mustard, bring everything to a boil & simmer gently with the lid on for 2 hours over low heat, turning the meat once after half the time & continue to simmer.
…for beer gravy:
After 2 hours, lift the meat out of the pan & keep warm covered. Pass the liquid & the vegetables from the braising pan through a fine sieve into a second saucepan & add 1 heaping tablespoon of sugar beet syrup and a good dash of white wine vinegar, also season the sauce with salt & pepper to taste.
Put the saucepan back on the stove, bring to a boil & bind the sauce with a little cornstarch as desired. Cut the meat into slices and serve along with the beer gravy & possibly salted or parsley potatoes. Enjoy your meal & have fun cooking!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):