Fried pork with onions

Name: Fried pork with onions - Matilda H.
Ingredients: 2 slices of pork shoulder (approximately 200 grams each) 1 large white onion 2 cloves of garlic 1 tablespoon of lard salt pepper

Meat - Fried pork with onions by Matilda H. - Recipia

Fried pork with onions is made in a single pot, without complicated steps. The slices of pork leg are browned in lard, then cooked together with finely chopped onion and garlic. It is a simple roast, suitable for an everyday lunch, especially when you want to quickly prepare the meat and choose the side dish based on what you have on hand. Quick Info Total time: about 25-30 minutes, without a separate preparation time mentioned in the original recipe Preparation time: not specified; assumes cleaning and slicing the onion and garlic Cooking time: about 21-24 minutes Servings: 2 Difficulty: easy Recipe type: pork roast in a pot Ingredients 2 slices of pork leg, about 200 g each 1 large white onion 2 cloves of garlic 1 tablespoon of lard Salt, to taste Pepper, to taste Preparation method 1. Prepare the meat and vegetables Wash the slices of pork leg, then season both sides with salt and pepper. Clean the onion, wash it, and slice it finely. Peel the garlic cloves and cut them into smaller pieces. It is useful to have all the ingredients prepared before you start frying, as the meat goes in the pot first, and the onion and garlic are added later. 2. Heat the lard Put the lard in a thicker-walled pot and let it heat up on the stove. A thicker-walled pot helps distribute the heat more evenly during frying. 3. Fry the meat Place the pork slices in the heated lard. Fry them for about 7-8 minutes, turning them to cook and brown on both sides. The time is indicative, so keep an eye on the meat during cooking. The slices should be fried before adding the vegetables. 4. Add the onion and garlic When the meat is fried, add the finely chopped onion and garlic to the pot around the pork slices. Continue frying everything for another 7-8 minutes. The onion and garlic cook alongside the meat and absorb the flavor of the lard and roast. Stir the vegetables gently if needed, without unnecessarily moving the meat around. 5. Serve After this time, the fried pork with onions can be served immediately. In the basic recipe, no water or other liquid is added, and the dish cooks directly in the lard, along with the onion and garlic. Why I make the recipe often It is a practical recipe when I need a roast without a long list of ingredients. The meat, onion, garlic, and a little lard are enough for the basic dish, and the side can be changed each time. Another advantage is that the roast cooks in the same pot. There are no separate steps for the onion or the meat, and the working time remains low. Additionally, the recipe can easily be paired with a salad, pasta, or rice, depending on the meal you want to prepare. Tips and variations Tips Season the meat before placing it in the pot, so that the salt and pepper are distributed on both sides of the slices. Let the lard heat up before adding the meat. If placed in a cold pot, the meat will not start frying immediately and may acquire a different texture than intended in the recipe. Slice the onion finely, as indicated in the original recipe. This way, it cooks during the short time specified after frying the meat. The garlic should be cut into smaller pieces, not left whole. Do not add the onion and garlic from the beginning. The recipe specifies that they should be added after the meat has been fried for about 7-8 minutes on both sides. During the last 7-8 minutes, watch the vegetables and meat. If necessary, turn the slices or gently stir the onion, so that the ingredients cook evenly. Substitutions The recipe specifically uses pork leg, lard, white onion, and garlic. No substitutions for these ingredients are indicated in the original source, so changing them may alter the taste and how the dish cooks. Salt and pepper are used to taste. The exact amount is not specified, as it depends on everyone’s preferences and how seasoned the meat slices are. Variations The basic recipe does not include other vegetables, sauces, or spices. The dish can be kept simple, with just onion and garlic, without being overloaded with additional ingredients. A clear variation, mentioned indirectly through the serving method, is changing the side dish. The meat can be served alongside a salad, pasta, or rice. In this way, the same roast can be served differently without altering the way the meat is prepared. Serving ideas Serve the pork slices together with the fried onion and garlic from the pot. For a side dish, you can choose salad, pasta, or rice, all mentioned as options for this recipe. For a simple meal, the meat can be placed directly on the plate with the onion alongside. If using rice or pasta, they can be served separately, so that each portion receives both meat and vegetables. Frequently asked questions How long does the pork cook? The meat cooks for about 7-8 minutes on both sides, then the onion and garlic are added, and the dish cooks for another 7-8 minutes. In total, the cooking time indicated by the recipe is about 21-24 minutes, if the initial 7-8 minutes are considered for each side. Can I use another cut of pork? The recipe is written for two slices of pork leg, about 200 g each. No other cuts of meat are specified, and they may require a different cooking time. To keep the recipe as intended, use slices of pork leg. When are the onion and garlic added? The onion and garlic are added after the meat slices have been fried. They are placed in the pot around the meat, then fried together for about 7-8 minutes. What side dish goes with the pork with onions? The dish can be served with salad, pasta, or rice. The recipe does not impose a single side dish, so the choice can be made according to preferences. Is it necessary to add water? No. In the original recipe, no water or other liquid is added. The meat is fried in lard, and the onion and garlic cook in the same pot, around the pork slices. Nutritional values The values below are estimates and refer to one serving, assuming the recipe is divided into two servings. They may vary depending on how lean or fatty the meat is and the amount of lard left in the dish. Calories: approximately 550-650 kcal Protein: approximately 40-45 g Fat: approximately 38-45 g Carbohydrates: approximately 8-12 g Most of the protein comes from the pork, while the fats come from the meat and the tablespoon of lard. The onion and garlic contribute a small amount of carbohydrates. The side dish is not included in these estimates, so the values will be higher if you serve the roast with rice, pasta, or another dish alongside. Storage and reheating If there is leftover meat, store it in the refrigerator in a covered container. For the best taste and texture, it is preferable to consume it within 1-2 days. When reheating, place the meat along with the onion and garlic in a pot and heat them over low heat until warm. It is not recommended to fry the meat a second time, as the pork slices may become tough. The side dish can be stored and reheated separately if it was prepared beforehand.

Fried pork with onions

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