Pork with onion sauce

Pork with onion sauce

Category: Meat dishes

Ingredients
pork is not fat	how much
sweet onion	lot
salt pepper	taste

Cooking method

• Memories of youth. Military City. Tajikistan. Acquaintance with thick-walled dishes and a long friendship with a cauldron, stewpan, deep frying pan. Such dishes made it possible to cook in a different way, on a low fire, not frying or stewing, languishing. Of course, then I didn't really think about what it is called, it turned out by itself, different dishes - a different way of cooking familiar products. I also learned about amazingly tasty onions, big, juicy, sweet. After the usual vigorous onion from childhood, this sweet-petal oriental handsome conquered us for a long time. But cabbage was rare. And I had a dish that became my favorite both for the simplicity of preparation and for the versatility of taste, even for every day, even on a holiday. So, a frying pan with thick high walls, a domed lid is important and necessary, pork in cubes, not greasy, but there is a thin layer of lard on many pieces. I did not preheat the pan, only smeared it with oil, well, like on pancakes, meat with a layer on half a frying pan, there are many, many on top, under the very lid of onions, not thinly sliced ​​in half rings, salt and pepper onions, right on top, and on a quiet, quiet fire hour for one and a half to two, depending on the thickness of the meat layer. It turns out meat in a delicious sauce, fragrant and thick. Good and hot and cold.

Note

A thick-walled frying pan, a domed lid, a quiet fire, little oil - there is tagine, a slow cooker, and a slow cooker in the stewing mode. Electrical engineering with an expiration date, and our plump frying pans, cauldrons, goslings, ducklings are eternal

I cooked fish in the same way, only I cut the onion very thinly, for more than an hour the fish, even large ones, do not need to be cooked, and the thinly cut onion has time to cook, the fish swims in its own juice and onion sauce.

Tricia Photos

[Irina]

Irina, and what are you doing without a photo recipe?
It is not displayed in your feed if there is no photo.

There is nothing to photograph. And what is there to photograph, it's not a recipe, but a cooking method. Now, of course, many have electrical engineers, and the same can be cooked slowly, in a cartoon, in a tagine. And old, time-tested vessels should not be written off either, let them lie on the far shelf, otherwise many, hoping for electric miracles, throw away such wealth. And maybe the young hostesses will not dismiss their mother's pots.

that's about such a frying pan I had then, only the handle is also metal, deep, the lid is also heavy, with a dome

[Irsha]

Irsha, Irin, stop teasing the frying pan! Wherever I go, there she is! Or maybe she already seems to me?

I added it here today to make it clear

do you have a stewpan? quite a good replacement

I added it here today to make it clear
do you have a stewpan? quite a good replacement

Nope ... Nothing, acre of Teflon already killed by my neighbors in my communal pan ...

And at the sight of a frying pan with cells, my face is already scared ... I remember my youth, ah ...

I will try to cook in a staff on a long mode ...

current without pressure

Well, I wrote - such thick-walled vessels are the frames of today's cartoons and others like them
you can look for such a mesh pan at the attendants on the ruins, or charm some of your aunt, neighbor - maybe they have it lying around

[Irsha]

Irsha, IrinaFinally, my hands reached, I'm taking a photo! Everything according to the recipe, just added a little liquid and thickened the sauce with a little starch, my husband asked.
I took the usual onion, salad hefty expensive ones from us.
Delicious! Thanks for the recipe!









Stewed in a cauldron, as in the recipe. The husband went for the second portion.

A vigorous bow will not work? And then we have something with sweetness.

[Jackdaw-Crow]

Jackdaw-Crow, Galina, so I did from the usual! We have a sweet just worthless.

Fine! Boom to try!

[Tricia]

Tricia, Anastasia, thanks a lot. Not even one photo
I'm glad I liked the result. Onions and meat are always delicious.

As for onions, we bought absolutely sweet in Tajikistan when we lived, it was in the 80s. Then for more than 20 years they ate their own garden, and it is not at all sweet, vigorous. And now I buy an onion in the store, which is not expensive, just an onion.
But when the onion is heated, the sugar in it is caramelized, and it becomes sweeter, there is a lot of sugar in the onion.
As an example - when I dry onions in an electric dryer, usually at 70 *, then the net on which the onion slices lie, then the whole coloma stands from the dried out secreted sweet onion juice. And the smell from dry onions is sweetish. So it is from stewed for a long time, but simply fried onions will already melt.
So any bow will do, yeah.

[Irina]

and on a quiet, quiet fire for an hour and a half or two

Irina, but do you need to stir periodically?

Would a ceramic pot work?

[celfh]

celfh, Tatyana, I'm not Irina, but I can tell you a little about a cauldron with a non-stick coating, but I still stirred occasionally, because I didn't know how the products would behave and then added a little water so that there was more sauce - we are very such sauces love. The pork turned out to be the most tender, but not in the "trash", just perfect.



Naty777, I do not have ceramics, I do not know the properties of these dishes.

do you need to stir periodically?

no, the whole interest lies in the fact that to cover with a lid and forget it both in slow motion and in a cartoon, only in those distant times they were not there, but thick-walled braziers and cauldrons - please
The whole onion is cooked, settles, gives juice along with meat, this sauce is good in itself.
You see, I came up with such a dish because of the abundance of onions in the market, there was almost no cabbage.

Would a ceramic pot work?

Yes, it cooked well in a brazier without a non-stick coating, nothing burned, because it was not frying, but stewing, and the meat immediately melted the fat.

[Irsha]

Irsha, cooked a little to try. I've already tasted the whole onion - delicious! And the meat - what verdict will my son make.



Fuh, generally approved !!! Let's cook!

[Irinap]

Irinap, Irina, try the fish this way, especially if it's something carp.
They brought us live fish in barrels to that Tajik military town, carps were the cheapest, I took 10 kg of them, and the rest of the fish was somewhat different.
Carps gutted, scales and offal and head-tails-fins in the freezing cat, cracked already squeaked behind the ears and did not even wait for complete defrosting, we had such a healthy seal, and the fish carcasses themselves in bags in pairs, in pairs, were also frozen.
So I put frozen ones in a frying pan, a little oil, and fell asleep onions, and for an hour and a half on quiet gas - the fish swims with sauce. The fish is fat, the smell is breathtaking.

Thank you, everything turned out in ceramics💐

[Naty777]

Naty777, the main thing is that I liked it and did not burn

I cooked meat in my new 2 liter Tonze electronic slow cooker toy. It turned out good, tasty. Mine, however, twirled their noses, they say, why so many onions, but also ate! Thank you, Irisha, for such a clean recipe!

why so many bows

in a slow cooker - it's yeah .. even more not confusing, but so, at least some vegetables to put in and everything will be delicious, the main thing is not to add water. And there will be a variety of vegetable combinations and different tastes of sauces, we all know that.
I had one onion just because it was not hot, and the usual "Russian" cabbage on the market was very rare.