Ingredients (for 4 servings):
600 g pork neck without bone
1 teaspoon of salt
1/2 teaspoon of whole caraway seeds
2 tablespoons of plain flour
1 medium-sized onion, chopped
2-3 cloves of garlic, chopped
oil for frying
300 g radishes
2 tablespoons of butter
salt and freshly ground black pepper to taste
Instructions:
Salt the pork neck and sprinkle with caraway seeds on both sides.
Heat oil in a pan and quickly sear the meat on both sides to seal it.
Remove the meat and add the chopped onion and garlic to the same pan. Sauté over low heat until the onion becomes translucent.
Add 2 tablespoons of plain flour and briefly roast.
Pour in cold water (approximately 1-1.5 cups), mix well to avoid lumps.
Return the meat to the pan and simmer covered over low heat until the meat is tender (about 1-1.5 hours). Add a little water if necessary.
Meanwhile, prepare the radishes: wash, clean, and cut them in half.
In a small pot, bring salted water to a boil and briefly cook the radishes in it (about 1 minute).
Drain the radishes and immediately plunge them into ice water to retain their color.
Heat butter in a pan and sauté the radishes in it. Salt and pepper to taste.
Slice the meat and serve with the sauce and sautéed radishes.
Tip: If you like, you can serve with mashed potatoes or bread for a complete meal.
