for 4 person

Meat

1 ⅕ kg	roast pork (e.g. neck)
½ tbsp	clarified butter
½ tbsp	peanut oil
1 tbsp	aniseed
1 tsp	salt
a little	pepper
3 ⅓ dl	cloudy beer (e.g. Naturaplan special beer, cloudy)
2 tbsp	birnel (pear syrup)
	salt and pepper to taste

Salad

7 dl	water
1 tsp	salt
500 g	green beans
2 tbsp	herbal wine vinegar
4 tbsp	rapeseed oil
1	shallot, finely chopped
	salt and pepper to taste

How it's done

Meat

Remove the meat from the fridge approx. 1 hr. before cooking. Heat the clarified butter and oil in a casserole dish in the centre of an oven preheated to 220°C. Combine the aniseed, salt and pepper. Season the meat, place in the hot casserole dish. Brown the meat for approx. 10 mins. on each side. Turn the oven down to 180°C. Remove the casserole dish, wipe away the cooking fat with paper towels. Pour in the beer, stir in the pear juice concentrate and pour over the meat. Insert the meat thermometer in the thickest part.

To roast

Roast for approx. 1 1/4 hrs. in the centre of a preheated oven. Baste the meat with the liquid 4-5 times during cooking. The core temperature should be approx. 80°C. Remove the meat, cover and leave to rest for approx. 10 mins.

Salad

Bring the water to the boil, season with salt. Add the beans and cook (uncovered) for approx. 15 mins. until almost soft. Rinse the green beans under cold water, drain, cut in half crosswise if necessary. Mix the vinegar and oil in a bowl. Add the shallot, season the dressing. Mix the beans with the dressing, cover and leave to infuse for approx. 30 mins.

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