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Pork Neck from the Pan

Traditional pork neck, fried to a golden color with aromatic herbs. Perfect as a side dish for dinner or supper. Easy to prepare and full of flavor.

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Ingredients

number of servings
4
  • 800 g Necks Added to
  • 3 cloves garlic Added to
  • 2 spoons Apron Added to
  • 1 pinch Sunbeams Added to
  • 1 pinch pepper Added to
  • 2 spoons oil Added to
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Directions

60 min.
1. Step

We cut the pork neck into slices about 1 cm thick. We peel and chop the garlic finely. Then we sprinkle the pork neck slices with garlic, marjoram, salt and pepper.

2. Step

We heat up the oil in a pan and fry the pork neck on medium heat on both sides until golden brown.

3. Step

At the end of frying, we can add a small amount of water to create a sauce. We fry for a few more minutes until the meat is tender.

4. Step

We serve it hot, topped with sauce from the pan. Pork neck goes perfectly with potatoes, sauerkraut or beetroot salad.

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