Prepare the pork: Begin by heating vegetable oil in a skillet. Season the pork neck with salt and black pepper generously on both sides. Sear the pork until golden on the outside but not fully cooked through.

Add flavor layers: In the same pan, add sliced onions and cook until lightly softened. Spread grainy mustard over the pork, followed by chopped pickles.

Top with cheese and mayonnaise: Sprinkle the grated cheese over the pork, then spread mayonnaise evenly on top. Transfer the pork mixture into a baking dish.

Bake the pork: Preheat the oven to 180℃ (360℉). Bake the pork dish uncovered for 45–50 minutes until the meat is tender, the cheese is bubbly, and the top is golden brown.

Make the potato side: In a separate skillet, heat vegetable oil and a little butter. Add diced onion and minced garlic, sauté until fragrant. Add peeled and chopped potatoes along with water, salt, pepper, thyme, and sour cream. Cook gently until the potatoes soften and absorb the flavors, creating a creamy consistency.

Prepare the salad: In a bowl, combine salad mix, sliced cucumber, thinly sliced onion, parsley, olive oil, lemon juice, salt, and black pepper. Toss gently to coat the vegetables with the dressing.

Serve: Once the pork is baked, remove it from the oven and let it rest for a few minutes. Plate a portion of the pork with the creamy potatoes and a side of fresh salad. Garnish with extra parsley if desired and serve warm.