Pork Neck in Dark Beer

Cut the pork neck into thicker steaks, about 1.5 cm.

Chop the onion finely.

Slice the garlic into thin rounds.

Salt the meat and add ground black pepper (on both sides).

Then heat the lard and sear the meat on both sides.

Set the meat aside.

In the meat juices, sauté the onion until golden and after 2 minutes add the garlic.

Then add 1 tbsp of tomato paste, 1 tbsp of mustard and ground caraway, and mix well.

Pour in the dark beer (2 pcs).

Return the meat and cook at full heat for the first 5 minutes.

Then lower the flame and cook slowly until the meat is tender.

When the meat is soft, take it out and set it aside.

Strain the sauce through a sieve so it is clean.

Thicken it with a roux made of oil and flour.

Return the meat and cook for about 10-15 minutes.

As a side dish you can serve oven-baked potatoes (potatoes, salt, potato seasoning, ground caraway, red paprika, oil).