Pork Neck with Dark Beer and Honey

Instructions

• 1
  Preheat the oven to 160 °C.
• 2
  Season the meat generously with salt and pepper on both sides. Cut the onion lengthwise into slices about 1 cm thick. Cut the bacon into small strips of 0.5 cm.
• 3
  In a hot pan with oil, over medium-high heat, fry the meat for 3 minutes on each side, until golden. Transfer the meat to an oven-safe dish. Reduce the heat by half, add the bacon to the pan and sauté for 1 minute. Add the onion and continue stirring for another 2 minutes. Distribute the onion and bacon evenly over the meat in the dish.
• 4
  In the same pan, pour in the dark beer and let it simmer until the liquid reduces almost completely (about 2 tablespoons remaining). Add the honey, mix well, then pour in 350 ml of water (or beef broth for a more intense flavor). Bring to a boil, scraping the bottom of the pan with a spatula to release all caramelized flavors, then remove from heat.
• 5
  Pour the entire contents of the pan over the meat and place the dish in the preheated oven for 1.5 hours. After baking, let the meat rest in the dish for 5 minutes. If necessary, add more salt to the sauce and sprinkle with finely chopped fresh parsley.
• 6
  Tip: It is essential to boil the beer until it reduces almost completely, otherwise the final sauce might be bitter. Serving is recommended with boiled potatoes or mashed potatoes.