Pork neck in beer, with dried plums and roasted peppers

Pork Neck in Beer with Dried Plums and Roasted Peppers

Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
Servings: 6

I present to you a recipe that combines intense flavors and rich ingredients, creating a savory and comforting dish: pork neck in beer with dried plums and roasted peppers. This recipe will not only delight your taste buds but will also bring a festive atmosphere to your kitchen. Pork neck is a versatile ingredient, and the combination with dark beer, dried plums, and roasted peppers will turn this dish into an unforgettable culinary experience.

The history of this dish is fascinating, with deep roots in culinary traditions. Cooking pork with beer has been used for centuries, being a popular method to enhance flavors and make the meat more tender. Dried plums add sweetness and a fruity note, while roasted peppers provide a crunchy texture and a sweet taste.

Ingredients:
- 1-1.2 kg pork neck
- 250 ml dark beer
- 10-12 dried plums
- 5-6 garlic cloves
- 5-6 tablespoons soy sauce
- 2 tablespoons honey
- 2 red bell peppers
- 2 green bell peppers
- 2 tablespoons quality olive oil
- Pepper to taste
- Coarse salt to taste

Steps for preparing the recipe:

1. Preparing the meat: Start by trimming the pork neck of any skin or excess fat, if necessary. Use a sharp knife to make a few shallow incisions in the meat. These cuts will allow for more effective marinating and help absorb the flavors.

2. Preparing the marinade: In a bowl, combine the dark beer, soy sauce, honey, pepper, and coarse salt. Mix well to dissolve the honey and blend the ingredients.

3. Garlic: Peel the garlic cloves and crush them with the flat side of a knife. Then, insert the crushed garlic into the cuts made in the meat, ensuring it is evenly distributed.

4. Marinate the meat: Place the pork neck in a bowl or a sealed plastic bag and pour the marinade over it. Make sure the meat is well covered. Let it marinate in the refrigerator for 1-2 hours, but ideally, leave it overnight to intensify the flavors.

5. Preparing the peppers: While the meat is marinating, prepare the roasted peppers. You can do this either on a grill or in the oven. If using the oven, preheat it to 200 degrees Celsius. Place the peppers on a baking sheet lined with parchment paper and roast for 20-30 minutes, until the skin becomes blackened and slightly blistered. Once roasted, place them in a bowl covered with plastic wrap to steam for a few minutes, then peel off the skin and slice them into strips.

6. Cooking the meat: Preheat the oven to 180 degrees Celsius. Remove the pork neck from the marinade and place it in a baking dish. Add the dried plums on top and pour a few tablespoons of the marinade for extra flavor. Cover the dish with aluminum foil to retain moisture. Bake for about 1 hour.

7. Finishing the dish: After an hour, remove the aluminum foil and let the meat brown for another 30-45 minutes, until it becomes tender and slightly caramelized. Check occasionally to see if you need to add some marinade to prevent it from drying out.

8. Serving: Once the pork neck is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing. Serve the meat alongside the roasted peppers and, if desired, you can also add a side of mashed potatoes or a fresh salad.

Practical tips for a perfect result:
- Choose a quality dark beer, as its flavor will influence the final taste of the dish.
- If you prefer a spicier taste, you can add some chili peppers or your favorite spices to the marinade.
- Dried plums can be replaced with dried apricots or figs for a different note of sweetness.
- Make sure the meat is well cooked, and the juices run clear when you slice it.

Calories and nutritional benefits:
This recipe offers approximately 450-500 calories per serving, depending on the fat content of the meat. Pork neck is a good source of protein, and dried plums contribute fiber and antioxidants, benefiting digestion and overall health.

Frequently asked questions:
- Can I use chicken instead of pork? Yes, but the cooking time will be much shorter.
- How can I adapt the recipe for a vegetarian diet? You can replace the meat with tofu or seitan, and the marinade will still work excellently.
- Is this recipe suitable for special occasions? Absolutely! The dish is perfect for a family dinner or a festive meal.

Suggested pairings:
This pork neck pairs wonderfully with a dry red wine, as well as with craft beer. Additionally, a green salad with lemon dressing will add freshness to the dish.

In conclusion, pork neck in beer with dried plums and roasted peppers is a dish that will impress any guest. It is easy to prepare, full of flavors, and perfect for enjoying with loved ones. Don’t hesitate to try this recipe and customize it to your taste. Bon appétit!