Garlic Pork Neck

Garlic pork neck is a quick, flavourful pan-fried roast: the garlic-and-marjoram marinade deepens the flavour of the meat.

1. Crush the garlic and mix it with the oil and the marjoram.

2. Salt and pepper the pork neck slices, then coat them thoroughly on all sides with the garlic marinade.

3. Covered, rest them for at least 30 minutes (in the fridge even longer), so the marinade soaks into the meat.

4. In a good hot pan fry them to a nice browning in 4-5 minutes per side – the meat should stay juicy, not cook dry.

5. After frying, rest them for 2-3 minutes so the juices spread through, then serve.

Tip: Marjoram is the classic spice for pork – if you have time, marinate it overnight, this way its flavour is deeper.