Pork "La Cipolla"

Category: Meat dishes

Kitchen: italian

Cooking method

Rinse the meat well, make 3 steaks and beat well. The thickness is about 1-1.5 cm. Grilling spices, granulated garlic, salt, pepper, grease the meat with all this on both sides. Sprinkle with vegetable oil. Leave for min. In the meantime, let's get to the side dish.
Peel the potatoes, peel the carrots, wash the beans. Cook everything except the beans. ATTENTION NUANCE. Boil water first, add 1 tsp. salt and 1 tsp. Sahara. Then toss in the potatoes and carrots. IN BOILING WATER ONLY (this way vegetables will not crumble during cooking). As the potatoes are ready, toss in the beans. Grease all vegetables with butter.
Let's prepare the bow. In this dish, most of all I love onions. Cipollo is translated from Italian onion. Take four bows. In general, there is 1 onion for 1 piece of meat, but the onion is very tasty and I make it more. Clean the 4th tooth. garlic.
Cut the onion into half rings, cut the garlic along each clove. Pour 2 tablespoons of vegetable oil and 10 grams of butter into a preheated pan. Add onion. As the onion is fried, add garlic, add 10 ml balsamic vinegar (2 tablespoons), simmer for 5 minutes. and shoot.
Now let's get down to meat. We have it ready for frying. You don't need to wash the pan; after warming up, we will lay our pieces. First, over very high heat on both sides for about 5 minutes. Then add about 50 ml of water, make a slow fire and simmer for about 12 minutes. The meat is ready. We collect our Chipollo.