Bavarian roast pork with onions

Ingredients for 4 servings:

• 2 onions, approx. 250 g each
• 4 slices of pork neck
• some salt and pepper
• 4 tsp mustard, medium hot
• 6 tbsp flour
• 3 tbsp oil
• 100 ml white wine
• 300 ml vegetable stock
• 1 bunch of chives
• 250 ml oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Peel the onions and slice into thin rings using a cucumber slicer. Season the neck steaks with salt and pepper, brush both sides with mustard and coat in 3 tablespoons of flour. Heat 3 tablespoons of oil in a pan and sear the steaks on each side, remove and keep warm. Briefly sweat a quarter of the onions in the hot frying fat, pour in the wine and stock and bring everything to a boil. Add the steaks back in, cover and braise for about 1 hour, turning occasionally. Toss the remaining onions in 3 tablespoons of flour, heat the oil in a pan and fry the onion rings in batches until golden brown, turning occasionally. Drain on kitchen paper. Wash the chives, shake dry and slice into rings. Serve the steaks with the sauce and onion rings and sprinkle with chives. We like to serve this with mashed potatoes.