Pork neck after peasant

Roasted slices of pork neck braised in broth in layers with onions, bacon and potatoes. Recipe from Třeboň region.

Ingredients:

Rule for 4 servings: 4 pcs boneless pork neck meat 6 pcs large potatoes 2 pcs onions 80 g of bacon 40 g lard 1.5 dcl broth 1 tsp ground sweet paprika pepper salt

Procedure:

1. Cover the bottom of the pot with bacon slices and spread one sliced peeled onion on top
2. Cut the meat slices at the edges, pat, salt, pepper and let them rest for a while
3. Place the prepared slice of meat in the pot on top of the onions and bacon, sprinkle with some of the sauteed onions from the pan, lay another slice of meat and onions, repeat the process until all the pork in the pot is sprinkled with sauteed onions
5. At the end, put the potatoes into the pot, scraped, cut into cubes, pour the broth over everything and cover with a lid
6. Simmer the dish for about 2 hours.

Recommendation:

If you use a pressure cooker, the stewing takes about 30 minutes.