Moravian neck pork chops (often known as Moravian pork neck or Moravian sparrow in traditional Czech-Moravian cuisine) are an absolute dream for all meat lovers. The fact that your grandfather had a secret recipe for it without an oven shows how ingenious the old school of cooking was: Everything happens in one heavy pot or deep frying pan on the stove.

Slow simmering in its own juices and then gentle frying make the meat so tender that it melts in your mouth, while the onions are reduced to a dark brown, aromatic sauce.

Here is probably the simplest and most honest recipe for Moravian neck – straight from the stove to your plate.

Ingredients (for about 4 people)

1 kg pork neck (Moravian neck), well marbled (the fat is the flavor carrier!)

4 large onions, roughly chopped

5–6 cloves of garlic, finely chopped or pressed

2 tbsp lard (or vegetable oil, but the lard is the real secret)

1 heaping tbsp whole caraway seeds (essential for the Moravian flavor!)

Salt and freshly ground black pepper
Approximately 150–200 ml water or light meat stock (and maybe a little light beer)
Preparation: Step-by-step procedure on the stove
The secret to this recipe is not in complex techniques, but in patience and the right order.

Prepare and marinate the meat
Cut the pork neck into approximately 4–5 cm even cubes. Place the meat in a bowl and mix thoroughly with the chopped garlic, cumin, and plenty of salt and pepper.
Grandpa’s trick: If you have time, leave the meat to marinate covered in the refrigerator for 1–2 hours (or overnight).

Laying the base (Roasting)
Heat the lard in a heavy pot (preferably cast iron) or deep frying pan with a lid. Sear the meat cubes on all sides until a nice brown crust forms. Remove the meat briefly and set aside.
Onion base
Now add the coarsely chopped onion to the remaining fat in the pot. Fry the onion over medium heat until it is golden and starts to smell lovely and sweet. This will take about 8–10 minutes.
Gentle braising (NO oven)
Return the meat and any accumulated juices to the onions in the pot. Pour in enough water (or stock/beer) to completely cover the bottom of the pot – the meat should not be swimming around, but rather steaming.
Cover with a lid and reduce the heat to the lowest setting.

Allow to simmer gently for approximately 1.5 to 2 hours.

Check every 20 minutes and add a little water if necessary to prevent the meat from sticking.

Finale: The perfect sauce
After braising, the meat will be incredibly tender. Remove the lid and increase the heat slightly. Allow the remaining liquid to evaporate. The onions will almost completely dissolve and combine with the juices from the pan, creating a thick, dark and incredibly rich sauce. Turn the meat in the sauce until it is shiny on all sides.
… How to serve Moravian neck meatballs

In Moravia and Bohemia, there are traditionally two unbeatable side dishes:

Bread dumplings or simple potato dumplings, which soak up the delicious onion sauce perfectly.

Warm cabbage: Either classic sauerkraut or sweet and sour red cabbage, which perfectly balances the richness of the meat.

And according to tradition, a cold, crisp light beer goes perfectly with it. Enjoy!