Pork with onions, fried in a pan

Category: Meat dishes

Ingredients
pork (neck)	600-700 g
bulb onions	1 PC.
salt	1 tsp
sugar	1 tsp
ground pepper	taste
vegetable oil / lard

Cooking method

Cut the meat into pieces, slightly smaller than a matchbox.
Mix salt, sugar and pepper.
Season the meat with the mixture, stir well.
Heat the fat for frying in a frying pan, put the meat.
Fry over high heat until golden brown.
Stir a couple of times.
Chop the onion, but not finely.
Once the meat is beautiful, reduce heat to medium, put onion and fry until tender. It's fast enough, about 5-7 minutes. And maybe faster)) And not any lids, otherwise it will not be fried, but stew.
The meat is ready. Delicious, juicy, fast.

Note

It was beautiful to take a picture in a plate, it didn't work with a side dish)) The husband was hungry))

PORK. Pig meat is divided into 5 categories: 1st - bacon, 2nd - young meat, 3rd - fatty, 4th - industrial processing, 5th - piglet meat. The diet uses the meat of females, castrated males and young animals. Depending on the category of pork, its nutritional value also fluctuates. So, in piglet meat the protein content is 20.6%, in bacon pork - 17%, in fatty - 11.7%, in meat - 14.3%; fat in piglet meat is 30%, in bacon pork - 27%, fatty - 49.3%, in meat - 33.3%. Pork is an important source of mineral salts: potassium (230-376 mg%), phosphorus (130-230 mg%), iron (1.2-1.9 mg%). The content of vitamins B1 (up to 0.52 mg%), Bg (up to 1 0.19 mg%), PP (up to 3.6 mg%) is essential. The fat content of pork determines it | energy potential. In terms of 1,100 g, the energy value is: piglet meat - 109 kcal, bacon pork - 318 kcal, fatty - 491 kcal, meat - 357 kcal.

The assimilation of pork fat is 96.4-97.5%. In the composition of pork fat, 35-48% are saturated (saturated) fatty acids, 52- and 65% are unsaturated (important for the human body) fatty acids. Pork fat is well absorbed, since its melting point is close to the human body temperature and is 37 ° C. It should be noted that pork fat contains not only a significant amount of cholesterol (125 mg%), but also 50 mg% of lecithin, a substance that normalizes blood cholesterol levels. Pork fat also contains 2.7 mg% vitamin E. Pig liver is rich in vitamin A (3.45 mg%), as well as vitamins B1 (0.3 mg%), B2 (2D8 mg%), PP (12 mg%) , C (21 mg%).

Pork can be fried, boiled, stewed and baked. Pork is used to prepare borscht, cabbage soup, pickles, cutlets, stews, shashliks, schnitzels, escalopes, some national dishes and jellies, it is used / (in half with beef) for making dumplings. At home, you can cook boiled pork from pork.

Pork is also widely used for the industrial production of various meat products: bacon, boiled pork, ham, brisket, brawn, carbonade, sausages, loin, ham, meat rolls, sausages and sausages.