Silesian Pork Pepper Stew | Hearty Braised Classic

Pat the pork neck dry and cut into approx. 3 cm cubes. Peel and finely dice the onions. Peel and finely chop the garlic cloves. Coarsely crush the whole black peppercorns in a mortar.

Heat the clarified butter in a heavy casserole or Dutch oven over medium-high heat. Sear the meat cubes in batches all over until richly golden brown, season with 1 tsp of fine table salt, and remove briefly.

Sauté the diced onions in the remaining cooking fat over medium heat for approx. 5 minutes until translucent and lightly browned. Add the garlic along with the coarsely crushed black pepper and allspice berries, and cook for about 1 minute until a wonderfully aromatic fragrance unfolds.