July 5, 2024

Bondiola a la cerveza negra: A Step-by-Step recipe

If you’ve been following my blog, you know I’m passionate about all things Argentine asado. But Argentine cuisine is so much more than just grilled meats, and that’s why today, we’re stepping away from the grill to share another great recipe: bondiola (pork neck) a la cerveza negra.  Whether you’re an experienced cook or just […]

Jason Pittock

July 5, 2024

If you’ve been following my blog, you know I’m passionate about all things Argentine asado. But Argentine cuisine is so much more than just grilled meats, and that’s why today, we’re stepping away from the grill to share another great recipe: bondiola (pork neck) a la cerveza negra. 

Whether you’re an experienced cook or just starting to explore Argentine cuisine beyond the parrilla, this recipe will surely become a new favorite.

Ready to get started?

What is Bondiola?

Bondiola, also known as pork neck or pork collar, is a meat cut in Argentine cuisine that comes from the upper shoulder of the pig. It has the perfect balance of lean meat and intramuscular fat, which gives it an incredible flavor and tenderness when cooked properly.

The marbling throughout the meat makes it ideal for slow-cooking methods, like this cerveza negra recipe. Whether it’s grilled on an asado, slow-cooked in beer, or roasted in the oven, bondiola delivers a delicious meal that showcases why pork is such a well-known meat in Argentine cooking.

Main Ingredients to prepare Bondiola a la Cerveza Negra

  • 2 kg pork shoulder (bondiola)
  • 500 ml black stout beer (cerveza negra)
  • 2 large onions, sliced
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 1 sprig of fresh rosemary
  • 1 tsp smoked paprika
  • 500 ml beef or vegetable broth
  • 3 tbsp olive oil
  • Salt and pepper to taste

Preparation Steps

  1. Start by giving your pork shoulder a quick rinse under cold water and pat it dry. Don’t go overboard trimming the fat – a little bit keeps things juicy and tasty. 
  2. Chop up your onions, carrots, and celery, and give that garlic a good mince. Don’t chop them too small, as they will disintegrate in the cooking process.
  3. Measure out your herbs and spices so everything’s ready to roll!

Marinating the Bondiola

Now for the fun part! 

  1. In a large bowl, mix up some dark beer, smoked paprika, diced garlic, and a generous sprinkle of salt and pepper. 
  2. Drop your pork into these condiments, making sure it’s fully covered. 
  3. Cover it and let sit in the fridge for at least 4 hours. 

If you can wait overnight, that would be even better – your taste buds will thank you!

Cooking the Bondiola

It’s time to get that oil sizzling in your pot or skillet. Once it’s hot, grab your marinated bondiola and give it a good sear on all sides. We’re talking a nice, golden-brown crust – about 5-7 minutes per side should do the trick.

bondiola a la cerveza

Creating the Base

Now, let’s build our flavor base: 

  1. Set the pork aside for a moment (you in a pre-heated dish while you cook the vegetables) and toss those chopped veggies into the pot. 
  2. Let them soften up for about 5-10 minutes – you’ll know they’re ready when the onions start to look a bit see-through. 
  3. Pour in the reserved marinade and scrape up all those tasty browned bits from the bottom. That’s where the magic happens!

Slow Cooking

Now pop the pork back in, nestling it among the vegetables

  1. Pour in your broth, add the bay leaf and rosemary, and bring it all to a gentle simmer.
  2. Turn down the heat, cover it up, and let it do its thing for 3-4 hours. 
  3. You’ll know it’s ready when the pork starts falling apart at the slightest touch.
  4. Keep an eye on the liquid level, though – add a splash of broth or water if needed.

Final Touches

Once your pork is tender and perfect, take it out and let it rest for a few minutes before slicing. If you like your sauce a bit thicker, just let it simmer uncovered. And there you have it – a bondiola a la cerveza negra that’s sure to impress!

Now, let’s talk dessert. After such a rich and flavorful main course, you might want something to balance it out, such as Argentine flan or chocotorta.

How to Serve Bondiola a la Cerveza Negra

When your bondiola is ready, slice it into generous pieces – about 1/2 inch thick works well. Arrange them on a platter, letting the meat take center stage. Spoon the cerveza negra sauce over the top for more flavor. 

Expert tip: a light sprinkle of fresh herbs like rosemary or parsley adds a nice touch.

Best side dishes for bondiola a la cerveza negra

  • Creamy mashed potatoes are a classic pairing – they’re perfect for soaking up the sauce. 
  • For a twist, try roasted root vegetables like carrots, parsnips, and sweet potatoes. They add a nice variety of textures and flavors. 
  • If you’re looking for something lighter, a simple green salad with a vinaigrette dressing or some steamed broccoli or asparagus can provide a refreshing contrast to the richness of the pork.

Drink Pairings

  • For wine enthusiasts, a full-bodied red like Malbec or Cabernet Sauvignon complements the dish beautifully. These wines have enough structure to stand up to the rich flavors of the bondiola. 
  • If you prefer (even more!) beer, dark ale or stout is an excellent choice – their roasted notes echo the flavors in the beer-based sauce.
  • Not drinking alcohol? No problem. Sparkling water with a slice of lemon can cleanse the palate between bites. Try a rich, dark grape juice or even a non-alcoholic beer for something with more body.

There you have it – all the steps and tips you need to cook the best bondiola a la cerveza negra you’ve ever had. Remember, cooking is part science, part art, so don’t be afraid to add your own ingredients. Fire up that stove, pour yourself a drink, and get ready to impress with your bondiola. 

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