Beginner

Pork Neck in Mushroom Sauce

Name: Pork Neck in Mushroom Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 2 lb pork neck, sliced; salt and black pepper, to taste; 1 tbsp oil; 1 large onion; 8 oz mushrooms; 1 cup water; 1 cup sour cream

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Pork neck in mushroom sauce is a comforting main course made by frying seasoned pork neck slices and then cooking them in a rich mushroom and onion sauce with cream. The mushrooms and onions give depth and earthiness, while cream enriches the sauce and keeps it smooth. Slices remain tender and juicy when browned properly before adding the sauce. This dish pairs well with potatoes, rice, or pasta and makes a satisfying family meal.

By Anna R.Updated Nov 13, 2026

Total1 hr

Prep15 mins

Cook45 mins

Servings4

DifficultyBeginner

Preparation

9 steps · tap a step to mark it done

Season pork neck slices with salt and black pepper on both sides and let rest briefly so seasoning penetrates meat.
Heat oil in a wide skillet over medium heat and brown pork neck slices on both sides. Browning develops flavor and helps seal juices inside.
Peel and thinly slice onion and add to skillet with pork once meat is browned. Cook until onion becomes soft and translucent.
Clean mushrooms and slice them evenly so they cook uniformly. Add mushrooms to skillet with onions and pork. Cook until mushrooms begin to soften and release their liquid.
Pour water into skillet and stir gently so bits from bottom dissolve into liquid. This becomes the base of your sauce.
Reduce heat and simmer covered for about 30 minutes so flavors blend and meat becomes tender.
Remove lid and stir in sour cream. Mix smoothly into sauce over low heat so cream does not curdle.
Continue cooking a few more minutes until sauce thickens and coats meat.
Serve hot with your choice of potatoes rice or pasta. ENJOY!

Cook’s note

Browning meat first improves both flavor and texture
Slicing mushrooms evenly helps them cook at the same rate
Stirring sour cream into warm sauce slowly prevents curdling
This dish tastes even better the next day