Braised Pork Neck in Non-Alcoholic Dark Beer with Wild Mushrooms and Horseradish Purée - photo 1
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Braised Pork Neck in Non-Alcoholic Dark Beer with Wild Mushrooms and Horseradish Purée

Pikantne Main Dishes Lunches European cuisine 150 min Medium 15 wyświetleń ~76.61 PLN - (0)
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Description

Here is a dish that proves that non-alcoholic beer is not just a beverage, but a full-fledged culinary ingredient capable of creating depth of flavor in exquisite dishes. Pork shoulder braised in dark non-alcoholic beer is a tribute to classic European stews, such as Belgian carbonnade flamande, in a modern, accessible version. The meat, first seared to achieve a rich, caramelized crust, is then slowly braised in a sauce made from dark, malty beer, caramelized onions, and aromatic wild mushrooms. The result is incredibly tender, fork-tender pork in a thick, glossy sauce with a complex, sweet-bitter flavor profile. As a counterpoint to the richness of the main dish, we serve velvety mashed potatoes with a sharp, pronounced accent of freshly grated horseradish. This dish is perfect for chilly days, Sunday lunch, or an elegant dinner, delighting with its taste and aroma, proving that great cuisine doesn't need alcohol.

Ingredients (18)

Servings:
4
  • Pork neck 800 g
  • Non-alcoholic dark beer 500 ml
  • Onion 2 szt.
  • Wild mushrooms 300 g
  • Garlic 4 ząbki
  • Wheat flour type 500 20 g
  • Rapeseed oil 45 g
  • Fresh thyme 0.1 pęczków
  • Potatoes 6.7 szt.
  • Masło 82% 50 g
  • Milk 3.2% 100 ml
  • Grated horseradish 45 g
  • 🌿 Przyprawy
  • Bay leaf 3.3 szt.
  • Allspice 1 g
  • Salt 10 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • wildflower honey 20 g
  • Parsley 0.5 pęczek
💰 Szacowany koszt dania: ~76.61 PLN (19.15 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Wash the piece of pork neck under cold running water, then dry it very thoroughly with paper towels. This is crucial for achieving a crispy crust while frying. Cut the meat into thick slices, about 2-2.5 cm thick. Generously rub each slice with salt and freshly ground black pepper on both sides.

Ingredients: Pork neck, Salt, Pieprz czarny świeżo mielony
Use a sharp chef's knife to ensure even cuts. The thickness of the slices matters – too thin may fall apart, and too thick will require longer braising. Don't be afraid to season the meat well; some of the spices will remain in the pan.
2

On a large, flat plate, spread out the flour. Coat each slice of seasoned pork neck in flour on both sides, creating a thin, even layer. Shake off the excess flour by gently tapping the slice against your hand.

Ingredients: Wheat flour type 500
Flour will not only help achieve a beautifully browned surface on the meat, but it will also naturally thicken the sauce while cooking. Do not leave the meat in the flour for too long before frying, as the coating will become damp.
3

In a large, heavy pot with a thick bottom (preferably cast iron) or in a deep skillet, heat the oil over medium-high heat. When the oil is hot (it starts to shimmer slightly on the surface), carefully add the slices of pork neck. Fry in batches, 2-3 slices at a time, for about 3-4 minutes on each side, until they are deep golden brown. Transfer the cooked meat to a plate and set aside.

Ingredients: Rapeseed oil
It is crucial to use the right vessel. The meat must be fried in batches; do not put everything in at once! Overloading the pot will lower the temperature of the fat, and the meat will start to boil instead of fry, which will prevent achieving a crispy crust (the so-called Maillard reaction).

Stewing

4

Reduce the heat to medium. In the fat that remains in the pot after frying the meat, add the onion sliced into feathers. Sauté slowly, stirring often, for about 10-12 minutes, until the onion becomes soft, translucent, and starts to caramelize, taking on a golden color.

Ingredients: Onion
Use a wooden spoon to scrape the tasty bits stuck to the bottom of the pot after frying the meat. Patience is key – slowly frying the onions will bring out their natural sweetness.
5

Add sliced garlic and wild mushrooms to the caramelized onions (if using frozen, make sure they are thawed and dried). Increase the heat slightly and sauté everything together for about 5-7 minutes, until the mushrooms release their water, which will then evaporate, and the mushrooms themselves begin to brown.

Ingredients: Garlic, Wild mushrooms
Do not add garlic together with the onion, as it cooks much faster and could burn, giving the dish a bitter taste. Adding it at the end of sautéing the onion is the perfect moment.
6

Pour the entire non-alcoholic beer into the pot. Immediately start stirring with a wooden spoon, vigorously scraping up all the browned bits from the bottom. This is a very important step called deglazing, which will transfer all the essence of flavor into the sauce. Bring the liquid to a boil.

Ingredients: Non-alcoholic dark beer
The beer may foam up a lot, that's normal. Don't worry about it, the foam will settle quickly. Make sure you scraped EVERYTHING from the bottom - that's where the deepest flavor of the dish is hidden.
7

When the beer comes to a boil, return the browned slices of pork neck to the pot along with the juices that have collected on the plate. Add the bay leaves, allspice, and sprigs of thyme. If using, add the honey now to balance the flavor. Gently stir everything together.

Ingredients: Bay leaf, Allspice, Fresh thyme, wildflower honey
The juices from the meat that have collected on the plate are incredibly tasty – be sure to add them to the sauce. Arrange the meat in the pot so that it is submerged in the liquid as much as possible.
8

Bring the contents of the pot back to a gentle boil. Then reduce the heat to the absolute minimum, cover the pot tightly with a lid, and simmer everything for about 1.5 to 2 hours. Every 30 minutes, check if the liquid has evaporated too much and if the meat is burning; if necessary, add a little hot water or broth.

The secret to tender meat is slow simmering over very low heat. The liquid should only gently 'wink', not boil vigorously. After 1.5 hours, check the tenderness of the meat with a fork – it should easily pull apart.

Horseradish purée

9

While the meat is simmering, prepare the purée. Peel, wash, and cut the potatoes into even cubes. Place them in a pot, cover with cold water, add a teaspoon of salt, and cook until soft (about 20 minutes from the moment it starts boiling). Check for softness by piercing a potato with a fork - it should go in easily.

Ingredients: Potatoes, Salt
Cutting the potatoes into even cubes ensures that they all cook at the same time. Always start cooking the potatoes in cold water, which allows them to cook evenly from the outside to the inside.
10

Drain the cooked potatoes very thoroughly in a colander and leave them for a minute to evaporate completely. Then transfer them back to the hot, dry pot and mash them thoroughly using a potato masher or ricer.

Thoroughly evaporating the potatoes is key to achieving fluffy, not watery, purée. Avoid using a blender or food processor, as they can release too much starch and make the purée sticky and stretchy.
11

In a small saucepan, heat the milk together with the butter until the butter melts. Do not bring to a boil. Gradually pour the hot mixture into the mashed potatoes, stirring vigorously with a spoon or whisk until you achieve a smooth, creamy consistency.

Ingredients: Milk 3.2%, Masło 82%
Adding hot liquid to hot potatoes is the secret to perfectly fluffy purée. Add the liquid in batches, checking the consistency – you may not need all of it, depending on the type of potatoes.
12

Add grated horseradish to the prepared purée, season with salt to taste. Mix everything thoroughly. Cover the pot and set it in a warm place until the meat is served.

Ingredients: Grated horseradish, Salt
The amount of horseradish depends on your preferences. Start with two tablespoons, mix, taste, and add more if needed. Remember that the spiciness of horseradish may weaken a bit over time.

Finalization and Serving

13

After the simmering time has passed, check the meat. It should be perfectly tender. Carefully remove it to a plate. Taste the sauce and season with salt and pepper if needed. If the sauce is too thin, increase the heat and cook it for a few minutes uncovered, until it reduces and thickens. Before serving, remove the bay leaves, allspice, and thyme sprigs from the sauce.

Ingredients: Salt, Pieprz czarny świeżo mielony
If you want to achieve a perfectly smooth sauce, you can strain it through a sieve. Remember to taste it at the end and adjust the flavor if necessary – it may need a pinch of salt or a bit of honey for balance.
14

On deep plates, place a large portion of hot horseradish purée. Next to it, lay a slice of braised pork neck and generously drizzle everything with thick beer-mushroom sauce. Sprinkle with freshly chopped parsley for freshness and color. Serve immediately.

Ingredients: Parsley
For decoration, you can use whole parsley leaves. The dish pairs wonderfully with a simple arugula salad with vinaigrette or with traditional warm beets.

Fun Fact

💡

The use of beer in cooking has a centuries-old tradition, especially in countries with a rich brewing culture, such as Belgium, Germany, or the Czech Republic. It has served not only as a beverage but also as a means for marinating and tenderizing meat. Non-alcoholic beers, thanks to modern production technologies, retain all the depth of malt flavor and aroma of their alcoholic counterparts, making them a fantastic ingredient in the kitchen, allowing for the creation of rich sauces and stews without the addition of alcohol.

Best for

Niedzielny obiad Elegancka kolacja Danie na chłodne dni Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the dish on deep, heated plates to keep it warm for as long as possible. Create a small indentation in the purée in the center of the plate and pour a little sauce into it. Place the meat next to it, partially on the purée. Sprinkling fresh herbs over the dish just before serving will enliven the entire composition. The same dark non-alcoholic beer used for cooking will pair perfectly for drinking.

🥡 Storage

The dish can be stored in the refrigerator in an airtight container for up to 3 days. Moreover, the flavors will 'meld' the next day, and the pork neck will be even tastier. Reheat it slowly over low heat in a pot, adding a bit of water or broth if necessary. It's best to prepare the purée fresh, but it can also be reheated in a saucepan with a bit of hot milk to restore its creamy consistency.

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