Marjoram flesh

Ingredients for 4 servings:

• 800 g pork neck, boneless
• 50 g lard
• 400 g onion(s)
• 4 tbsp marjoram, freshly chopped
• 250 ml meat broth
• 200 g crème fraîche
• Black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

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First, cut the pork neck into 1.5-2 cm thick slices, then cut each into 5-6 strips. Melt the lard in a deep, non-stick pan or roasting tin and brown the meat until golden brown, turning frequently (it’s better to divide it into 3-4 batches). Slice the onions into rings, add them, and simmer for a further 5-8 minutes. Now add the meat stock and half of the marjoram leaves and simmer over low heat for about 20 minutes. Stir in the crème fraîche and the remaining marjoram leaves and season with salt and pepper. Serve with pasta, bread dumplings, or simply baguette.