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Ingredients (2 servings)
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400 g Schopfbraten vom STROHwohlschwein
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2 Stk. Birne »Williams«
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1 Stk. Ländle Bergkäse
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1 Stk. Zwiebel
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Öl, Salz, Pfeffer, Thymian
Preparation
- Cut the pork neck into thick pieces, season with salt and pepper, and sear on both sides in a pan with a little oil.
- Wash and core the pears, then cut them into wedges. Cut the mountain cheese into fine pieces or grate it.
- Remove the meat from the pan. Dice the onion and briefly fry it together with the pear wedges in the drippings.
- Return the meat to the pan, top with the mountain cheese, and let it melt covered over medium heat.
- Sprinkle with a little thyme and serve hot immediately.
