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Aschersleben marjoram meat

updated

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Ingredients for 4 servings:

  • 600 g pork neck
  • 250 g mushrooms
  • 100 g cream cheese
  • 150 g onion(s)
  • 250 ml cream
  • 8 potato pancakes
  • Parsley
  • Salt and pepper, white
  • 2 garlic cloves
  • marjoram
  • oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the pork neck into thumb-sized pieces, sear in a little oil, and keep warm. Finely chop the onions and garlic and fry until translucent. Add the cleaned and sliced ​​mushrooms and sauté for a few minutes. Deglaze with the cream and bring to a boil. Fry the potato pancakes until crispy and arrange on plates. Add the meat to the boiling cream, season with chopped marjoram, salt, and white pepper. Add the cream cheese to lightly thicken the sauce. Serve next to the potato pancakes and sprinkle with chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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