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Pork neck in hungarian

Cooking recipes / Second-course recipes / Meat dishes / Pork

Pork neck is a very tender meat with veins of lard. Pork neck is good for both baking and kebabs, and Hungarian pork neck is cooked with sauerkraut and paprika.

pork neck - 600 g, onions - 300 g, garlic - 1 clove, melted butter - 2 tbsp. spoons, sauerkraut - 500g, cumin - 1 teaspoon, salt to taste, pepper to taste, red pepper - 1 tsp, tomato paste - 2 tsp, meat broth - 250 ml, red pepper - 1 pod, sour cream - 100 g

Cut the pork neck into cubes. Peel and dice the onions and garlic. Fry the meat in melted butter and remove from the pan. Fry onions and garlic in the remaining fat until transparent, add sauerkraut, cumin, black and red pepper, salt. Put the meat back in the pan, add the tomato paste and stock. Simmer under the lid for about
1. 5 hours. Peel, salt, pepper, add to the pan and simmer for 5 minutes until tender. Pour sour cream. The pork neck is served in Hungarian with boiled potatoes.