Pork braised with onions

3 servings
1 hour

How to put out pork and onions? Prepare the necessary ingredients for this. Pork meat can be taken from any part of the carcass. A good option would be a ham, neck or tenderloin. In these parts there is not very much lard (in some it is not at all). Take the amount of onions to your liking. I love to have a lot of it. This is how the sauce gets a richer taste.

Rinse the pork in running water and then wet with paper towels to remove excess moisture. Cut the meat into medium-sized pieces.

Preheat the pan to hot and pour a little vegetable oil on it. Place the chopped meat and fry until lightly browned.

While the meat is frying, chop the onions. Clean it of husks and rinse it in cold water. Cut the peeled onions into half rings. It is not necessary to cut it very finely, since when extinguishing it will decrease in size and boil a little.

Put the prepared onions to the meat and mix everything. fry the onions with the meat for 2-3 minutes, stirring occasionally. A characteristic aroma will appear from onions and it will become softer.

Then pour some hot water into the pan. Add salt and spices to taste. Ground peppers and some dried herbs are suitable as a spice. Cover the pan with a lid and simmer the meat and onions over a low heat for 20 minutes. Adjust the amount of water to your taste, depending on how much gravy you want to get.

During extinguishing, part of the water will evaporate, and the meat will become soft. At this stage, you can stop. The meat and onions are delicious and ready to eat. But you can thicken a little gravy. In a separate glass, mix the flour with a little water and pour it into the meat. Bring to the boil and remove from the heat.

Stewed meat with onions is ready! It will perfectly complement any side dish. Enjoy your meal!