Braised pork neck with white beans and tomatoes

Tip: tap a step to mark it as done.

1. Soak the beans

   Rinse the beans, cover with plenty of cold water, and let soak overnight.

2. Precook the beans

   45 min

   Drain the beans, cover with fresh water, and cook without salt for 45 minutes, until almost tender. Drain.

3. Brown the pork

   15 min

   Cut the pork neck into roughly 3 cm cubes, season with salt, and brown on all sides in the lard. Add the finely chopped onion and cook until golden. Remove from the heat, stir in the paprika and tomato paste, and immediately pour in 800 ml water.

4. Braise

   1 hr

   Add the tomatoes and bay leaf, cover, and simmer for 30 minutes. Add the beans and simmer for another 30 minutes, until both the pork and beans are tender. Stir in the crushed garlic and marjoram at the end, season with salt and pepper, and remove the bay leaf.

Tip: You can substitute two cans of white beans for the dried beans; drain them and add them for the last 15 minutes of simmering.

This recipe was translated from the Slovak original: Dusená krkovička s bielou fazuľou a paradajkami