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Ingredients
- 4 slices boneless pork neck (approx. 600 g)
- 400 ml whipping cream (min. 31%)
- 300 g Emmentaler (block)
- 150 g onions
- 70 g butter
- 100 g mushrooms (canned, sliced)
- 3 tbsp soy sauce
- 1 tsp curry powder
- 1 tsp nutmeg (freshly grated)
- Freshly ground pepper
- Salt
Method
- 1Preheat the oven to 170 °C top/bottom heat.
- 2Lightly pound the meat and season generously with salt and pepper on both sides. Peel the onions and cut them into rings about 0.5 cm thick. Grate the Emmentaler cheese coarsely.
- 3Grease a baking dish with some butter. Cut the remaining butter into small cubes and distribute them on the bottom of the dish. Place the meat slices on top, drizzle with soy sauce, and sprinkle evenly with curry powder, paprika powder, and freshly grated nutmeg.
- 4Distribute the mushrooms over the meat, layer the onion rings on top, and generously sprinkle everything with the grated cheese. Pour the whipping cream over it, sprinkle with a pinch of paprika powder, and bake in the preheated oven for about 1.5 hours.
- 5Serve the gratinated pork neck hot. Steamed rice is the best side dish.
