Pork Neck in Paprika Sauce

Pat the pork neck steaks dry with a paper towel, then season both sides with salt and ground black pepper.

Heat olive oil in a large deep pan over medium-high heat. Fry the steaks for 3 to 4 minutes on each side until nicely seared and golden brown.

Transfer the seared meat to a plate and cover it to keep it juicy.

Add the chopped onion and sliced red and yellow peppers to the same pan. Sauté over medium heat for about 8 minutes, until the vegetables soften and caramelize nicely.

Add the chopped garlic and tomato paste and sauté for another 1 minute until fragrant. Stir in the ground sweet paprika and marjoram.

Pour the hot stock into the pan and gently scrape up the tasty browned bits from the bottom of the pan with a wooden spoon. Add the bay leaf.

Return the seared neck steaks to the sauce along with the juices collected on the plate. Cover the pan with a lid, reduce the heat and simmer slowly for 30 to 35 minutes, until the meat is completely tender.

Before serving, remove the bay leaf from the sauce, sprinkle fresh chopped parsley on top and serve warm with a side dish of your choice.##