Rinse the pork neck and dry well, then cut into slices of chops. Can be slightly repelled, but not strongly!
Heat well in a frying pan a little vegetable oil and immediately put the meat, do not salt, do not pepper yet! Fry for 2-3 minutes on each side, the meat should grab the crust to the inside were all the juices.
Cover the pan with a lid, make a minimum fire and simmer on low heat for 15 minutes.
Then clean the onion, cut into half rings and add to the pan to the meat.
Cook for 3 minutes stirring.
Then salt and cook for another 10 minutes over medium heat without lid, turning periodically.
At the end sprinkle the meat with sugar and pepper fry until caramel crust, turning again (it's fast) the main thing is not to dry!