Gently braised with a sweet and spicy sauce
Cola-braised meat is a truly comforting dish: hearty, slightly sweet, and wonderfully tender. Slowly simmering it in a Dutch oven allows the aromas of cola, onions, and spices to meld into an intense sauce.
Ideal as a party dish – easy to prepare and versatile in its combinations. Optionally, a shot of Metaxa can add extra depth.
Ingredients (for 3-4 people)
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750g pork neck
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4 onions
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3 tbsp Ajvar (mild or hot)
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80 ml Metaxa (optional)
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200 ml broth
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500 ml of cola (regular, not light)
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1 tbsp tomato paste
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1 tsp paprika powder
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½ tsp marjoram
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a little hot sauce or Tabasco
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Salt & pepper
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clarified butter or oil for frying
Preparation in a Dutch oven
1. Preparation
Cut the pork neck into large cubes.
Halve the onions and cut them into half-rings.
Preheat the Dutch oven.
2️. Fry the meat
Heat some clarified butter or oil in the hot Dutch oven.
Fry the meat in batches until it gets a good color.
Season with salt, pepper and paprika powder.
Remove the meat.
3️. Establish a base
Sauté the onions in the cooking fat until translucent and lightly golden brown.
Add tomato paste and sauté briefly.
Optionally, deglaze with Metaxa and let it simmer briefly.
Stir in the ajvar.
4️. Braising
Pour in the broth and cola.
Add marjoram and a little hot sauce.
Place the meat back into the Dutch oven.
Close the lid and simmer gently over medium heat for 60–90 minutes , until the meat is tender.
👉 Pork neck takes longer than 30 minutes – it only becomes truly tender with sufficient cooking time.
Add more liquid if needed.
5. Finalize
Once the meat is very soft, gently pull it apart with two forks.
Mix with the sauce.
Taste again.
Side dishes
- rice
- potatoes or mashed potatoes
- fries
- Burger or sandwich buns
Heat tip
For braised dishes, bottom heat is mostly sufficient.
For briquettes:
👉 2/3 below
👉 1/3 top
Slow, constant heat ensures particularly tender meat.
Thanks to MC.ELLISDA'S OUTDOOR COOKING 's grilling channel for the recipe.
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