Juicy pork neck, golden sautéed onions, garlic, and mushrooms come together to create a hearty meal with a rich sauce. Thanks to slow simmering, the meat becomes beautifully tender and, when cooked just right, nearly falls apart in your mouth.
This recipe is easy to prepare in a deep pan or pot, and most of the time is spent on gentle simmering. Mushrooms are added in two stages—so the first batch flavors the sauce, while the second keeps a more pronounced texture. Serve the finished pork neck with crispy homemade or store-bought fries, or with cooked rice.
What You’ll Need
- 500–600 g pork neck, whole or cut into thick slices,
- 2–3 medium onions, sliced into wedges,
- 250 g fresh mushrooms, sliced,
- 3–4 cloves of garlic, sliced or pressed,
- 2–3 tablespoons soy sauce,
- 1–2 tablespoons oyster sauce, optional for umami flavor,
- salt to taste,
- freshly ground black pepper to taste,
- vegetable oil for sautéing,
- water or broth for braising,
- potato starch, as needed for thickening,
- fries, homemade or store-bought, for serving.
The original recipe doesn’t specify exact amounts for oil, water or broth, salt, pepper, starch, or fries, so adjust these to your preferred consistency, taste, and number of servings.
Step-by-Step Preparation:
1. Preparing the Meat: If you have a whole pork neck, cut it into thick slices. Season the meat evenly with salt and pepper on both sides so it’s well-flavored and ready for searing.
2. Sautéing the Onions: Heat a little vegetable oil in a deep pan or pot. Add the onion wedges and sauté until golden, creating the flavor base for the mushroom sauce.
3. Searing the Pork Neck: Add the prepared pork neck slices to the onions. Sear them quickly on all sides until the meat is browned and develops a golden crust.
4. Adding Garlic and Mushrooms: Add the sliced or pressed garlic and about half of the mushrooms to the browned meat. Briefly sauté everything so the mushrooms release their flavor into the base.
5. Seasoning and Braising: Pour in 2–3 tablespoons of soy sauce and, if desired, 1–2 tablespoons of oyster sauce. Add a splash of water or broth so the pork neck is mostly submerged.
6. Slow Simmering: Bring the contents of the pan or pot to a boil, then reduce the heat to low and cover with a lid. Simmer the meat for 60–90 minutes, until it’s completely tender and starts to fall apart. The exact time depends on the thickness of the slices and the type of meat.
7. Checking During Cooking: Check the liquid level regularly while simmering. If too much evaporates, add more water or broth as needed to keep the meat mostly submerged and prevent sticking.
8. Finishing with Mushrooms: Once the pork neck is tender, add the remaining half of the fresh mushrooms. Cook together for another 5–10 minutes, until the newly added mushrooms soften.
9. Thickening the Sauce: Mix potato starch with a little cold water until smooth. Gradually pour the mixture into the sauce while stirring constantly, and briefly cook until the sauce reaches your desired thickness.
10. Serving: Pour the mushroom sauce over the tender pork neck and serve immediately. For a side, choose crispy homemade or store-bought fries, or cooked rice.
How to Tell if the Pork Neck is Properly Tender
The simmering time can range from 60 to 90 minutes, depending on the thickness of the slices and the type of meat. The finished pork neck should be completely tender and easily come apart. If it’s still tough, continue simmering gently and keep an eye on the liquid level.
How to Properly Thicken Mushroom Sauce
Always mix the potato starch with a little cold water first. Gradually add it to the hot sauce while stirring constantly, as the sauce will thicken quickly. Use only as much as needed to reach the desired consistency, then briefly cook the sauce.
Final Tip
Oyster sauce is optional, but it can add a richer umami flavor. If you don’t want to serve the pork neck with fries, the original recipe suggests cooked rice, which pairs well with the rich mushroom sauce.
