Pork neck with onions recipe
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Ingredients
4 servings 1 kg of pork neck approx. 2 pcs. onion large acorn spice + salt, if I have the spice without salt oil or stock as required
Recipe preparation
1 Brush the neck slightly with oil, sprinkle with the acorn spice mixture and, if I have the spice without salt, salt the neck before seasoning. Let the neck rest for at least two hours, but it’s best to season it overnight and leave it in the fridge under foil.
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2 Once the neck has rested, fry the neck in hot salt or oil on all sides until golden brown, and when the neck is browned all over, sprinkle it liberally with sliced onions, stirring occasionally to cleanse the pot of fat. When the onions are browned, add a little stock (the meat must not float, it will simply stew on the onions, which will come out of the stock). You can braise the neck under a lid in a saucepan on the stove or in the oven for about an hour until the meat is tender, stirring occasionally. We can also use a pressure cooker, where about 15-20 minutes + braising time after weaning and releasing the lid of the pressure cooker is sufficient.
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3 When the meat is tender, remove it to a plate and let it rest and rest for about 5 minutes and then start cutting the meat from the neck. Meanwhile, prepare the onion sauce by diluting the onion with a little stock, thickening it with the stock and cooking it, adding salt and pepper to taste, or mix the stewed onions with the stock to thicken it and use it as a solid sauce. It depends on the garnish to be served with the neck, whether only a little sauce is needed or more.
