Balkan Prebranac with Roasted Pork Neck | Oven-Baked Spiced Bean Stew

Preheat the oven to 190 °C (top and bottom heat). Cut the pork neck into 4 equally thick slices. Season both sides with 1 teaspoon of salt and half a teaspoon of ground black pepper. Peel the onions and cut them into thin half-rings, and finely mince the garlic.

Heat 2 tablespoons of sunflower oil in a skillet over medium-high heat. Add the pork neck slices and sear for 3-4 minutes per side until they develop a nice golden-brown crust. Transfer the meat slices to a plate and set aside; reserve the rendered fat in the skillet.

Pour another 2 tablespoons of sunflower oil into the skillet, then add the sliced onions and a pinch of salt. Cook slowly over medium heat, caramelizing for 12-15 minutes until the onions become soft, sweet, and golden. Stir in the finely minced garlic and sauté for another 1 minute.