Zubereitung

1. 1

   Cut the pork neck into cubes of about 3 cm, pat them dry and season them all over with salt and pepper.

2. 2

   Heat the clarified butter in a heavy casserole and brown the meat vigorously over high heat, working in batches.

3. 3

   Peel the onions, cut them into strips, add them to the meat and let them colour briefly, then deglaze everything with the meat stock.

4. 4

   Add the bay leaves and the marjoram, put on the lid and leave the meat to braise over low heat.

5. 5

   Peel the potatoes, cut them into thick slices, layer them on top of the meat and carry on cooking with the lid on.

6. 6

   Peel, quarter and core the pears, lay them on the potatoes sprinkled with sugar and finish cooking with the lid on until they are soft but still hold their shape.

7. 7

   Remove the bay leaves and season the juices sweet-sour with white wine vinegar, salt and pepper. The pork must be cooked right through by now and must no longer be pink inside.

8. 8

   Scatter the chopped parsley over the Schusterpfanne and serve it straight from the pot.