How to make
Cut the pork neck into steaks, which are about 0.8″ (2 cm) thick.
Seal the pork with the butter in a heated pan for about 2 minutes on each side and sprinkle it with ground black pepper in the meantime.
Arrange the pork on the bottom of a clay dish. If there is any butter sauce left in the pan, pour it in as well.
Wash and arrange the oyster mushrooms on the meat without cutting them. Arrange the cleaned and coarsely chopped onion on top of them. Add the cleaned seed onions without cutting them.
On top, distribute the coarsely sliced carrots and the coarsely chopped field mushrooms.
Sprinkle with salt, paprika, add peppercorns and chopped parsley /leave a little for a fresh decoration at the end/.
Pour the beer over the products and gently stir the top layer of products over the oyster mushrooms.
Cover the clay dish with the lid, or if the clay dish doesn't have a lid /like mine/, cover it with foil.
Bake in the oven at 430°F (220°C) for about 2 and a half hours. Check the meat and if it's cooked well, remove the lid, take out pork steaks out and roast them lightly for about another half hour on top!
Sprinkle with fresh parsley and let stewed pork neck with oyster mushrooms and onions rest for 10 minutes, unless there are people with an increased appetite due to the irresistible aromas!
Enjoy your meal!
