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Pork collar braised in dark beer with onions
Pork collar slices seared and braised in dark beer with onions, caraway, and mustard until tender. Serve with bread or dumplings. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 1 hr 35 min
- Total time
- 1 hr 45 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Sear the pork collar, then slowly braise it in dark beer with onions, caraway seeds, and a tablespoon of mustard until tender. The beer gives the sauce a slightly bitter flavor, while the softened onions thicken it. Serve with Slovak bread dumplings or bread.
Ingredients
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Instructions
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Sear the pork
10 minLightly pound the pork collar slices, season with salt and pepper, and lightly coat one side with flour. Sear in the lard until golden brown on both sides, then remove from the pan.
Cook the onions
10 minCut the onions into half-moons and cook in the pan drippings until golden brown. Add the caraway seeds and mustard and stir.
Braise
1 hr 15 minPour in the beer, return the pork to the pan, cover, and simmer over low heat for 1 hour 15 minutes, until tender. Turn the pork occasionally and add a little water as needed.
Serve
Let the sauce simmer uncovered briefly at the end to thicken. Serve with Slovak bread dumplings or bread.
Tip: Choose a dark lager that is not too bitter for braising, as the bitterness becomes more pronounced during the long cooking time.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 528 kcal
- Protein
- 37 g
- Carbohydrates
- 14 g
- of which sugars
- 3.2 g
- Fat
- 31 g
- of which saturates
- 11 g
- Fiber
- 1.8 g
- Salt
- 1.9 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Krkovička dusená na tmavom pive s cibuľou
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