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–+ servings
Golden, pan‑seared pork neck slices arranged on a white plate, seasoned with herbs and garnished with fresh rosemary.

Marinated Pork Neck with Crispy Fried Onions

Tender, mustard‑marinated pork neck slowly cooked until soft and juicy, served with golden, crispy fried onions. A simple, comforting Hungarian classic that fills the kitchen with warmth.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Hungarian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 slices pork neck pork collar
  • 4 tbsp mustard
  • 2 tbsp oil
  • 100 ml white wine
  • 4 onions

Equipment

Method
 

  1. 1. Marinate the meat

    Season the pork with salt and pepper, then brush both sides generously with mustard. Place the slices in a glass dish, stacking them if needed. Cover and refrigerate overnight to let the flavors settle in.

    2. Cook the pork

    The next day, heat 2 tablespoons of oil in a pan. Sear the pork slices until beautifully golden on both sides. Pour in the white wine and a splash of water, cover, and let the meat gently simmer over low heat until tender.

    3. Prepare the crispy onions

    Slice the onions into rings. Lightly coat them in flour, shaking off the excess. Fry in plenty of hot oil until crisp and golden. Fry only a small handful at a time — this keeps them crunchy and prevents sogginess. Transfer to paper towels to drain.

    4. Serve

    Plate the tender pork with a generous handful of crispy onions.
    Serve with parsley potatoes, mashed potatoes, or a simple fresh salad.

Nutrition

Calories: 550kcal

Notes

  • Marinating: Overnight marinating gives the pork a deeper flavor, but even 2–3 hours makes a difference.
  • Wine substitute: If you prefer not to use wine, replace it with broth or water.
  • Onion crispiness: Fry the onions in small batches, so they stay light and crunchy instead of absorbing oil.
  • Serving ideas: Perfect with parsley potatoes, mashed potatoes, or a fresh cucumber salad.
  • Make‑ahead: The pork reheats the next day beautifully — the flavors become even richer.
  • Pork neck is naturally higher in fat → higher calories.
  • Crispy onions add calories mainly from the oil absorbed during frying.
  • If served with potatoes, add +150–250 kcal depending on portion size.
Good appetite,
Iren
 

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