Rinse the pork neck and dry well, then cut into slices of chops. Can be slightly repelled, but not much!
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 a 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 dry!