:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/u2VHdf4xdP31LrRhw5ZC/0c18211fd386382822147d72364a22.jpeg "Pork Neck from the Pan")
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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.
Ingredients
- 800 g Necks
- 3 cloves garlic
- 2 spoons Apron
- 1 pinch Sunbeams
- 1 pinch pepper
- 2 spoons oil
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Directions
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.
We heat up the oil in a pan and fry the pork neck on medium heat on both sides until golden brown.
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.
We serve it hot, topped with sauce from the pan. Pork neck goes perfectly with potatoes, sauerkraut or beetroot salad.
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IwaPork 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.
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.
We heat up the oil in a pan and fry the pork neck on medium heat on both sides until golden brown.
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.
We serve it hot, topped with sauce from the pan. Pork neck goes perfectly with potatoes, sauerkraut or beetroot salad.
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