Market-Style Skillet Pork Collar (Lacipecsenye) | Tender Garlic Pork Collar with Onion Potatoes

Wash the pork collar slices, pat them dry, and lightly score the edges and surface at 1-2 cm intervals so they do not curl up during cooking. Crush or finely grate the garlic and mix it with a little salt, ground black pepper, ground caraway seeds, and sweet paprika, then rub it thoroughly onto the pork collar slices. Let rest for 15-20 minutes at room temperature.

Peel the potatoes and cut them into 1.5-2 cm cubes or thicker rounds. Parboil in lightly salted water for about 8-10 minutes until half-tender, then drain and let steam off and dry thoroughly. Peel the onions and cut them into half-moons.

In a large, heavy-bottomed skillet or cast-iron pan, heat 40 g of lard. Place the seasoned pork collar slices in the pan and sear over medium-high heat on both sides until nicely browned with a good crust (about 4-5 minutes per side). Once nicely browned and cooked through, transfer them to a plate and keep warm.