Roast pork neck on mushrooms

Salt, pepper and rub the pork neck with crushed garlic. Leave to rest.

In the meantime, clean the mushrooms and cut into slices. Peel the onion and cut into cubes.

Fry the onion in lard until golden brown, add the mushrooms and fry until soft.

Remove the mushrooms and fry the neck on all sides in the same pan until it gets a crispy crust.

Put the roast neck in a baking dish, add the fried mushrooms and onions, thyme and pour beer.

Bake covered in a preheated oven at 180 °C for about one and a half hours. During baking, the meat can be drizzled with the fat.

Serve the finished neck with dumplings and cooked vegetables.