Pork neck with caraway and boiled potatoes

Prepare the ingredients. This is what will be on your plate – a hearty pork neck with caraway and boiled potatoes; prepare the ingredients in advance so the work goes smoothly (potatoes, meat)

Cut the potatoes. Peel the potatoes and cut them into smaller pieces.

Cook the potatoes. Put the potatoes into salted water and cook for about 15 minutes, until tender.

Chop the onion. Cut the onion into small cubes.

Season the meat. Salt and pepper the pork neck and sprinkle caraway on all sides.

Sear the meat. Heat oil in a pot and sear the meat over high heat until golden, about 2 minutes on each side, then remove it.

Sauté the onion. Add butter and the onion to the same pot and sauté for about 3-5 minutes, until the onion is lightly browned.

Add the garlic. Add the pressed garlic and briefly sauté to let it release its aroma.

Braise the meat. Return the meat to the pot, pour in water so it is almost submerged, cover and slowly braise for about 20-25 minutes until tender.

Serve. Serve with the boiled potatoes.