I still remember the first time I got onion in my eyes while making this dish. It was pretty late, I was starving, and I didn’t feel like doing anything but throwing something on the stove. Usually, I cook by eye, based on instinct, but for this one, I decided to pay attention to the steps because every time I make it, either the meat turns out too tough, or the onion stays too whole... But over time, I figured out the trick. I stuck with the classic version, the one I used to make with my mom, cooking onion with meat, just like everyone knows. It’s a simple dish, no frills.
Let me quickly tell you how I handle logistics, so you know what you’re getting into. It’s the kind of meal that allows you to do a few other things around the house. In total, it takes about an hour, an hour and a quarter, including chopping the onion and washing the pan. I’m not very strict; sometimes time flies by, and I hardly notice. From all this, you get about 3-4 servings, depending on how hungry everyone is. As for difficulty... it’s really not rocket science, but it does require a bit of patience and you mustn’t forget the pan on the heat, as it can burn quickly if you get distracted.
Why do I make it often? First of all, because I always have the ingredients at home. It doesn’t cost much, and you don’t need anything fancy. And honestly, it’s a staple dish. It works for the main meal, in a packed lunch, and you can stretch it with some potatoes or rice if you have guests. It’s the kind of food that’s “good to put on the table.” Plus, it doesn’t matter if your onion is a bit older or the meat isn’t super tender. I’ve also noticed that it holds up well in the fridge; in fact, it seems to taste better the next day.
Alright, here’s what you need, with measurements, so you can’t say I’m rambling:
- 500 g pork shoulder, boneless and relatively clean, but don’t stress if there’s a bit of fat – it adds flavor
- 5 large onions, I prefer to choose slightly sweeter ones, not the very spicy ones; onion is the base, so don’t be stingy
- 1 whole head of garlic – yes, the whole thing, I’m not joking, but if you find it too strong, you can use less; however, it mellows out when boiled
- 2 tablespoons of tomato paste (or tomato puree, you can also use tomato juice if you don’t have anything else)
- 1 cup of water (about 250 ml, but check as you go, don’t add it all at once)
- salt and pepper, to taste
- 2-3 tablespoons of oil (I use sunflower oil, so it doesn’t change the flavor)
The meat is for taste and protein, the onion does all the work with the sauce (when you let it melt down properly, it turns into a creamy texture), the tomato paste adds a bit of acidity and color, and the garlic brings flavor and a hint of mild spiciness. The oil is just to prevent the onion from sticking and to make everything a bit shinier, so don’t skip it.
Here’s my step-by-step process, as I’ve gotten used to this routine:
1. I wash the meat with cold water, quickly dry it with a paper towel, and cut it into cubes. Not too small, or it will dry out, but not too big either – about two fingers’ width for each piece.
2. I put salted water in a pot to boil, enough to cover the meat. When the water boils, I throw in the meat and let it cook for about 2-3 minutes. I’m not sure if it’s necessary, but this way, there’s less foam, and the sauce won’t get filled with impurities. If you want to skip this step and brown the meat directly, I won’t judge, but I think this method works best.
3. In the meantime, I start on the onion: I peel it (armed with a good knife and some patience), and chop it as finely as I can – it doesn’t have to be perfectly even; it will all melt down in the end. Sometimes I get lazy and grate it, but it’s more correct to chop it with a knife.
4. In a large frying pan or a shallow pot, I heat the oil over medium heat. When it’s hot, I toss in the onion, stir it, and let it sauté slowly until it starts to become translucent and change color a bit. I don’t want it to burn, just to soften well.
5. I peel the garlic (a tedious job, but worth it), crush it with the knife blade or grate it, depending on how I feel that day. I add it to the onion, stir a couple of times, and after 30 seconds, I add the tomato paste.
6. I add the tomato paste to taste, about two tablespoons, and mix well to combine everything. I let it cook for about 2 minutes to fry lightly with the onion and garlic; otherwise, it will taste like raw tomato paste – I don’t like that.
7. I take the meat out of the water (draining it well, as I don’t want to bring foam into the dish) and put it over the onion and tomato paste. I mix well to coat everything in the sauce from the pan.
8. Now I add about a cup of water (maybe less, depending on the consistency) and turn the heat down to low to medium. I cover it with a lid and forget about it for 15-20 minutes. Occasionally, I lift the lid and stir to prevent sticking. If it reduces too quickly, I add a bit more water.
9. Towards the end, I adjust the salt and pepper. I add enough pepper to taste, but not so much that it burns. I leave it on the heat until the sauce thickens and the onion has melted down so well that you can barely see the pieces, just the sauce.
Sometimes I add a bit of parsley at the end, but it’s not mandatory. I like it to have a bit of greenery.
Tips, substitutions, and serving ideas
Tips:
- Don’t cut the onion too large; it will remain chunky and won’t melt nicely in the sauce.
- Don’t forget to stir, as it can stick easily – the onion and tomato paste can form a crust if you leave the pan on the heat.
- If you see that the sauce is thickening too much and the meat isn’t tender yet, add a splash of water.
- The meat should be somewhat tender; if you have an older piece, let it cook a bit longer.
Substitutions and adaptations:
- You can use chicken or turkey thigh; just reduce the cooking time. Chicken cooks faster, about 30 minutes for everything.
- For a meatless version, use brown mushrooms or champignon – just as tasty.
- It’s gluten-free anyway; the recipe doesn’t contain any flour.
- For a lighter version: if you want it to be easier, use less oil or sauté the onion in water, but it won’t taste as good.
- If you don’t have tomato paste, you can use fresh tomatoes (grated), but you’ll need to cook them longer to reduce the sauce.
Variations:
- Some people add bell peppers (I’ve never added them, but I don’t think it hurts), which adds a touch of sweetness.
- It can also be made with a mix of pork and beef; just be patient with the cooking time.
- If you have fresh herbs (thyme, lovage), you can add them at the end for a slightly different flavor.
- I’ve also had it with fried eggs on top, something between a stew and Romanian shakshuka.
Serving:
- It pairs wonderfully with plain rice or pilaf, boiled potatoes, mashed potatoes, or even polenta. Fresh bread is a must – the sauce calls for it.
- You can serve it with pickles or coleslaw – it cuts through the heaviness nicely.
- If you want to drink something, a dry white wine or even a cold blonde beer works well.
- A serving of yogurt or sour cream on top is also great, especially if you like to mellow out the garlic.
Frequently asked questions
Can I use another cut of pork instead of shoulder?
Yes, you can use pork chops or even neck. The chop is drier, but if you cook it for a shorter time, it won’t dry out too much. The neck will make the dish a bit fattier, which isn’t bad, but the sauce will thicken faster.
What if I don’t have tomato paste?
You can use canned tomatoes or even tomato juice, but use less so it’s not too liquid. It can also be made without anything, just with onion and meat, but the sauce won’t be as colorful or flavorful.
If I’m in a hurry, can I skip boiling the meat separately?
Yes, you can put it directly in the pan with the onion. But I’ve noticed that it creates more foam, and sometimes there’s a strange taste, so if you have the time, do the boiling step.
How long should it stay on the heat for the meat to be tender?
It depends on the meat. For me, with pork shoulder, it takes about 40-50 minutes after you add it to the onion and tomato paste. If it’s younger meat, it cooks even faster.
Can it be kept in the freezer?
Yes, it can be frozen. I recommend putting it in small containers, as there’s no point in defrosting the whole pot for just one serving. When defrosting, just leave it in the fridge overnight, then reheat it on the stove with a splash of water.
Can I use red onion?
You can, but it will have a slightly different taste – sweeter, and the sauce color won’t be as intense. I prefer yellow or white onions, but if that’s what you have, it’s fine.
Nutritional values (estimated)
A medium serving (without sides, just the dish) has about 350-400 kcal, with 20-25 g of protein (from the meat), 20-25 g of carbohydrates (from the onion and tomato paste), and 18-20 g of fats (depending on the meat and how much oil you use). The onion is rich in fiber and contains antioxidants, and if you don’t overdo it with the oil or bread when serving, it’s actually a decent meal for an ordinary day. Garlic also has some benefits – for immunity and digestion. It’s not a calorie bomb, but it’s not super-dietetic either, since the onion brings enough natural sugar and the oil plus meat add up. If you want to lower the calories, reduce the oil or choose leaner meat. It’s gluten-free, so safe for those with issues. If you add rice or mashed potatoes, the total calorie count goes up quite a bit, so watch your portion.
How to store and reheat
If there’s any left, I put the dish in a container with a lid in the fridge. It keeps well for 3-4 days, sometimes even longer, just don’t forget about it. To reheat, it’s best on the stove with a spoonful of water added, over low heat – this way, it won’t dry out or stick. I don’t like using the microwave; it seems to lose its flavor, and the garlic can become too pungent. If you want to freeze it, portion it right after it cools down, so you can easily take it out for a quick meal. And don’t forget: after it cools, the sauce thickens more, but if you add a splash of water when reheating, it’ll return to its good form.
That’s my story with onion and meat. A no-frills dish, but it always gets me out of a bind.
Let me quickly tell you how I handle logistics, so you know what you’re getting into. It’s the kind of meal that allows you to do a few other things around the house. In total, it takes about an hour, an hour and a quarter, including chopping the onion and washing the pan. I’m not very strict; sometimes time flies by, and I hardly notice. From all this, you get about 3-4 servings, depending on how hungry everyone is. As for difficulty... it’s really not rocket science, but it does require a bit of patience and you mustn’t forget the pan on the heat, as it can burn quickly if you get distracted.
Why do I make it often? First of all, because I always have the ingredients at home. It doesn’t cost much, and you don’t need anything fancy. And honestly, it’s a staple dish. It works for the main meal, in a packed lunch, and you can stretch it with some potatoes or rice if you have guests. It’s the kind of food that’s “good to put on the table.” Plus, it doesn’t matter if your onion is a bit older or the meat isn’t super tender. I’ve also noticed that it holds up well in the fridge; in fact, it seems to taste better the next day.
Alright, here’s what you need, with measurements, so you can’t say I’m rambling:
- 500 g pork shoulder, boneless and relatively clean, but don’t stress if there’s a bit of fat – it adds flavor
- 5 large onions, I prefer to choose slightly sweeter ones, not the very spicy ones; onion is the base, so don’t be stingy
- 1 whole head of garlic – yes, the whole thing, I’m not joking, but if you find it too strong, you can use less; however, it mellows out when boiled
- 2 tablespoons of tomato paste (or tomato puree, you can also use tomato juice if you don’t have anything else)
- 1 cup of water (about 250 ml, but check as you go, don’t add it all at once)
- salt and pepper, to taste
- 2-3 tablespoons of oil (I use sunflower oil, so it doesn’t change the flavor)
The meat is for taste and protein, the onion does all the work with the sauce (when you let it melt down properly, it turns into a creamy texture), the tomato paste adds a bit of acidity and color, and the garlic brings flavor and a hint of mild spiciness. The oil is just to prevent the onion from sticking and to make everything a bit shinier, so don’t skip it.
Here’s my step-by-step process, as I’ve gotten used to this routine:
1. I wash the meat with cold water, quickly dry it with a paper towel, and cut it into cubes. Not too small, or it will dry out, but not too big either – about two fingers’ width for each piece.
2. I put salted water in a pot to boil, enough to cover the meat. When the water boils, I throw in the meat and let it cook for about 2-3 minutes. I’m not sure if it’s necessary, but this way, there’s less foam, and the sauce won’t get filled with impurities. If you want to skip this step and brown the meat directly, I won’t judge, but I think this method works best.
3. In the meantime, I start on the onion: I peel it (armed with a good knife and some patience), and chop it as finely as I can – it doesn’t have to be perfectly even; it will all melt down in the end. Sometimes I get lazy and grate it, but it’s more correct to chop it with a knife.
4. In a large frying pan or a shallow pot, I heat the oil over medium heat. When it’s hot, I toss in the onion, stir it, and let it sauté slowly until it starts to become translucent and change color a bit. I don’t want it to burn, just to soften well.
5. I peel the garlic (a tedious job, but worth it), crush it with the knife blade or grate it, depending on how I feel that day. I add it to the onion, stir a couple of times, and after 30 seconds, I add the tomato paste.
6. I add the tomato paste to taste, about two tablespoons, and mix well to combine everything. I let it cook for about 2 minutes to fry lightly with the onion and garlic; otherwise, it will taste like raw tomato paste – I don’t like that.
7. I take the meat out of the water (draining it well, as I don’t want to bring foam into the dish) and put it over the onion and tomato paste. I mix well to coat everything in the sauce from the pan.
8. Now I add about a cup of water (maybe less, depending on the consistency) and turn the heat down to low to medium. I cover it with a lid and forget about it for 15-20 minutes. Occasionally, I lift the lid and stir to prevent sticking. If it reduces too quickly, I add a bit more water.
9. Towards the end, I adjust the salt and pepper. I add enough pepper to taste, but not so much that it burns. I leave it on the heat until the sauce thickens and the onion has melted down so well that you can barely see the pieces, just the sauce.
Sometimes I add a bit of parsley at the end, but it’s not mandatory. I like it to have a bit of greenery.
Tips, substitutions, and serving ideas
Tips:
- Don’t cut the onion too large; it will remain chunky and won’t melt nicely in the sauce.
- Don’t forget to stir, as it can stick easily – the onion and tomato paste can form a crust if you leave the pan on the heat.
- If you see that the sauce is thickening too much and the meat isn’t tender yet, add a splash of water.
- The meat should be somewhat tender; if you have an older piece, let it cook a bit longer.
Substitutions and adaptations:
- You can use chicken or turkey thigh; just reduce the cooking time. Chicken cooks faster, about 30 minutes for everything.
- For a meatless version, use brown mushrooms or champignon – just as tasty.
- It’s gluten-free anyway; the recipe doesn’t contain any flour.
- For a lighter version: if you want it to be easier, use less oil or sauté the onion in water, but it won’t taste as good.
- If you don’t have tomato paste, you can use fresh tomatoes (grated), but you’ll need to cook them longer to reduce the sauce.
Variations:
- Some people add bell peppers (I’ve never added them, but I don’t think it hurts), which adds a touch of sweetness.
- It can also be made with a mix of pork and beef; just be patient with the cooking time.
- If you have fresh herbs (thyme, lovage), you can add them at the end for a slightly different flavor.
- I’ve also had it with fried eggs on top, something between a stew and Romanian shakshuka.
Serving:
- It pairs wonderfully with plain rice or pilaf, boiled potatoes, mashed potatoes, or even polenta. Fresh bread is a must – the sauce calls for it.
- You can serve it with pickles or coleslaw – it cuts through the heaviness nicely.
- If you want to drink something, a dry white wine or even a cold blonde beer works well.
- A serving of yogurt or sour cream on top is also great, especially if you like to mellow out the garlic.
Frequently asked questions
Can I use another cut of pork instead of shoulder?
Yes, you can use pork chops or even neck. The chop is drier, but if you cook it for a shorter time, it won’t dry out too much. The neck will make the dish a bit fattier, which isn’t bad, but the sauce will thicken faster.
What if I don’t have tomato paste?
You can use canned tomatoes or even tomato juice, but use less so it’s not too liquid. It can also be made without anything, just with onion and meat, but the sauce won’t be as colorful or flavorful.
If I’m in a hurry, can I skip boiling the meat separately?
Yes, you can put it directly in the pan with the onion. But I’ve noticed that it creates more foam, and sometimes there’s a strange taste, so if you have the time, do the boiling step.
How long should it stay on the heat for the meat to be tender?
It depends on the meat. For me, with pork shoulder, it takes about 40-50 minutes after you add it to the onion and tomato paste. If it’s younger meat, it cooks even faster.
Can it be kept in the freezer?
Yes, it can be frozen. I recommend putting it in small containers, as there’s no point in defrosting the whole pot for just one serving. When defrosting, just leave it in the fridge overnight, then reheat it on the stove with a splash of water.
Can I use red onion?
You can, but it will have a slightly different taste – sweeter, and the sauce color won’t be as intense. I prefer yellow or white onions, but if that’s what you have, it’s fine.
Nutritional values (estimated)
A medium serving (without sides, just the dish) has about 350-400 kcal, with 20-25 g of protein (from the meat), 20-25 g of carbohydrates (from the onion and tomato paste), and 18-20 g of fats (depending on the meat and how much oil you use). The onion is rich in fiber and contains antioxidants, and if you don’t overdo it with the oil or bread when serving, it’s actually a decent meal for an ordinary day. Garlic also has some benefits – for immunity and digestion. It’s not a calorie bomb, but it’s not super-dietetic either, since the onion brings enough natural sugar and the oil plus meat add up. If you want to lower the calories, reduce the oil or choose leaner meat. It’s gluten-free, so safe for those with issues. If you add rice or mashed potatoes, the total calorie count goes up quite a bit, so watch your portion.
How to store and reheat
If there’s any left, I put the dish in a container with a lid in the fridge. It keeps well for 3-4 days, sometimes even longer, just don’t forget about it. To reheat, it’s best on the stove with a spoonful of water added, over low heat – this way, it won’t dry out or stick. I don’t like using the microwave; it seems to lose its flavor, and the garlic can become too pungent. If you want to freeze it, portion it right after it cools down, so you can easily take it out for a quick meal. And don’t forget: after it cools, the sauce thickens more, but if you add a splash of water when reheating, it’ll return to its good form.
That’s my story with onion and meat. A no-frills dish, but it always gets me out of a bind.
Ingredients
5 large onions, 500 g pork meat, 1 head of garlic, 2 tablespoons of broth, 1 cup of water, salt, pepper