Wash the pork neck with cold water, pat dry, season with salt and pepper. Heat some margarine in a roasting pan and fry the neck of the pork all around.
In the meantime, peel the onions and cut them into large cubes. Cut the bacon into cubes approx. 1 x 1 cm.
Take the pork neck out of the roaster and set aside. Slowly fry the onions and bacon in the same fat for about 5 minutes or leave them out. Now deglaze the onions and bacon with a little broth, simmer the roast and put the meat back into the roasting pan. Place the roasting pan on the wire shelf on the second rail from the bottom in the oven for 2 hours.
Turn the meat after an hour and always pour in some of the broth. There must always be liquid in the roaster.
When the cooking time is over, switch off the oven and place the roaster on the stove. Wrap the roast in aluminum foil and let it rest in the warm oven for 15 minutes.
Pour the cream into the meat stock and bring to the boil while stirring. If the sauce is too salty, add some more water. Mix the cornstarch with a little cold water and thicken the sauce, season with salt and pepper if necessary.
Wrap the meat out of the foil, cut into slices and serve with the sauce.
Potato or bread dumplings of all kinds and red cabbage or green beans go well with it.
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