Roasted Pork Neck With Celery Root Sauce
Soak this pork neck in beer and olive oil, bake it with basil, garlic, and celery, waiting for it 80 minutes to pick up all these great flavors. The celery root sauce is the creamy welcomed addition to our meaty dish. It borrows some of the meat’s flavor and brings an earthy nutty interesting touch.
Ingredients Needed for Roasted Pork Neck With Celery Root Sauce
2 pounds of pork neck
salt
pepper
1 medium celery root, cut into½-inch thick sticks
4 garlic cloves
¼ cup fresh basil, chopped
2 tablespoons of vegetable oil
2 cups of beer
How to Make Roasted Pork Neck With Celery Root Sauce
- Place the pork neck on the work surface and season with salt and pepper. Rub in.
- Transfer to a roomy baking dish, then add the celery root, garlic, and basil. Season with salt and pepper, drizzle with vegetable oil and add the beer, too.
- Cover all with aluminum foil and bake for 80 minutes at 400⁰F/200⁰C.
- Remove from oven. Pick the cooked celery root sticks and transfer them to a blender together with 1 – 2 tablespoons of pan drippings. Blend until smooth.
- Serve the pork neck sliced together with some cooked celery root sauce and a proper side-dish.