Cut pork neck into narrow strips. Lard become almost smoky and fry meat in portions. Fry peeled and coarsely diced onion.
Cut the cucumbers into strips or cubes and add to the saucepan together with the paradeis pulp, spices and hot clear soup. Cover and simmer for sixty minutes at low temperature.
Then remove the saucepan from the stove and stir in the cream. Heat again, but do not make.
Season the dish and bring to the table sprinkled with chives.
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