Hals – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Germany Servings: 4+
Germany Servings: 4+Hals is a traditional German meat dish that hails from the hearty kitchens of Bavaria. Renowned for its rich robustness, this dish features tender pork neck cooked to perfection, seasoned with a blend of aromatic herbs and spices that embody the soul of German gastronomy. The pork’s succulent texture and savory depth make it a beloved choice among meat enthusiasts and a staple at Bavarian feasts.
Ingredients
- pork neck – 2 lbs / 900 g
- onions, sliced – 2 large / 400 g
- garlic cloves, minced – 4 cloves / 16 g
- caraway seeds – 1 tsp / 2 g
- paprika – 1 tbsp / 15 g
- salt – 2 tsp / 10 g
- black pepper – 1 tsp / 2 g
- thyme, dried – 1 tsp / 1 g
- oil – 2 tbsp / 30 ml
- chicken broth – 2 cups / 480 ml
Instructions
- Preheat your oven to 350°F (175°C).
- Season the pork neck with salt, pepper, caraway seeds, paprika, and thyme.
- In a large oven-proof pot, heat oil over medium-high heat.
- Add pork and sear on all sides until browned, about 8 minutes.
- Remove the pork and set aside. In the same pot, add onions and garlic, sauté until golden.
- Return the pork to the pot, pour in chicken broth.
- Cover the pot and transfer to the preheated oven.
- Cook for 1.5 to 2 hours, until the pork is tender and easily shredded.
- Let rest for 10 minutes before slicing and serving.
Substitutions
- pork neck -> pork shoulder
- chicken broth -> beef broth
Enhancements in the Next Evolution
- Add a marinade step to infuse deeper flavors into the pork.
- Include a gravy or sauce made from the cooking liquid for enhanced moisture and flavor complexity.
- Incorporate juniper berries for an authentic Bavarian taste.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
