Berliner Bollengemüse | Traditional Pork Stew

Pat the pork neck dry and cut into bite-sized cubes of about 3 cm. Season all over with 1 tsp fine table salt and 1 tsp ground black pepper. Peel the yellow onions and cut into thin strips. Peel and finely chop the garlic cloves.

Heat 2 tbsp clarified butter in a heavy braising pot over medium-high heat. Sear the meat cubes in batches on all sides until they develop a golden-brown crust. Then remove and briefly set aside.

Sauté the onion strips in the remaining fat for about 5 minutes until translucent and lightly browned. Briefly sauté the chopped garlic, 1 tsp caraway seeds, and 1 tbsp dried marjoram until fragrant. Deglaze with 2 tbsp apple cider vinegar, scraping up any browned bits from the bottom of the pot.