Pork Neck Glazed with Smoked Beer

Bring the meat to room temperature at least an hour before roasting. Generously sprinkle the surface with salt. Cook at 160°C for approx 2 hours. Prepare the glaze while the meat is in the oven. Rapidly boil down the smoked beer. When approx 100ml remains, take the saucepan off the stove and stir in the syrup.

Take the meat from the oven and increase the temperature to 250°C. Glaze the meat generously and roast in the hot oven for a moment. If you wish, you can glaze the meat a second time. Roast until the meat is nice and brown. Let the meat settle for 15 minutes before serving.