Cut the pork neck into narrow strips and fry vigorously in the lard.
In the meantime, slice the onions and wash and coarsely chop the marjoram. Add the onions to the meat and fry until golden brown.
Add half of the marjoram, fry briefly and deglaze with the stock. Cover and simmer for about 20 minutes. Then stir in the sour cream and let it boil down a bit. Add the remaining marjoram and season with salt and pepper. This goes well with green ribbon noodles and leaf salad.