Wash the boneless pork neck and dry. Prepare the marinade: mix the oil, marjoram, caraway, pepper, salt and crushed garlic; rub the meat with the marinade and leave to marinate for a few hours. Heat the oil, fry the meat on both sides, add 2 cups of water and stew in a covered pan until tender. Prepare the dish in a saucepan with a lid. When ready, cut the meat into even slices.
Boil the sauerkraut. Soak the dried and mushrooms, boil, drain and chop them finely. Chop the bacon finely as well and fry it. Add the chopped onions, which have been sauted until translucent. Then add the flour and stir until the mixture becomes golden brown. Mix everything with the sauerkraut and season with pepper, salt a pinch of sugar and crushed garlic.
This meal was prepared by the Country Homemakers’ Association from Wieprz during the 2nd "Silesian Tastes Festival 2007" in Cieszyn.