Prepare the ingredients by cubing the pork, slicing the onion, dicing the carrot, and crushing the garlic.

In a large pan, combine the pork cubes, sliced onion, diced carrot, and crushed garlic.

Add water (or pork stock) to the pan.

Bring the mixture to a simmer and cook for 1 to 1 1/2 hours, or until the pork is tender.

Skim off any impurities that rise to the surface during simmering.

Add chopped fresh marjoram to the soup and season with salt and pepper to taste.

Continue to simmer for an additional 5-10 minutes to allow the flavors to meld.

Cook long-grain rice or pearl barley separately.

Place a portion of cooked rice or barley in individual serving bowls.

Ladle the hot pork soup over the rice or barley.

Garnish each serving with a dollop of sour cream, if desired.