Pork neck in beer sauce

1. Cut the pork neck into thick slices and season with salt and pepper.

2. Sear the slices firmly on both sides in hot oil, then remove them.

3. Sauté the half-moon sliced onion in the remaining fat until translucent.

4. Return the meat, pour in the dark beer and the stock, add the mustard and braise covered over low heat for about 45 minutes until tender.

5. Thicken the sauce with the flour blended with butter and boil for a few minutes.

6. Coat the pork with the beer sauce and serve with mashed potatoes or dumplings.

Tip: Choose a malty, dark beer - it gives the sauce a distinctive, slightly caramel flavour.