Roasted neck of pork, served with Viennese onions and mashed potatoes
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Czech classic, slices of neck of pork roasted in a pan or on a grill grate, served with roasted onions and mashed potatoes.
Ingredients:
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Procedure:
1. Brush the pork neck with finely rubbed garlic and salt, drizzle with oil and grill until crispy, just before serving season the meat with salt and butter
2. If you have a thali, you can grill the onion until crispy and then put it on the cooked neck, or cut the onion into fine rings, coat it in flour and fry until crispy and golden
3.
Note:
Photo source Kaufland
served with Viennese onions and mashed potatoes
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