Julien in russian

Freeze the pork (or defrost) to a state where it will cut with a little effort and characteristic crumbling. Cut into straws 4 ~ 5cm long and thick, striving for the thickness of the match. Heat the oil in a frying pan and place the meat straws. Fry over high heat with stirring until all the juice that has been released has evaporated. Cut the onions in quarter rings, add to the meat and fry, stirring, until the meat and onions begin to brown. Salt to taste. Reduce the fire to a minimum, pour 4-5 tbsp. spoons of hot water and simmer until the meat is ready, tightly closed with a lid. Transfer the finished meat into 3 small refractory bowls or cockerels. Spread 1-2 st of mayonnaise on top. Grate the cheese. To obtain a more crumbly crust, mix the cheese with 1 hour a spoonful of breadcrumbs. Pour cheese over mayonnaise and bake in the oven until golden crust forms. When serving, put the bowl on small plates.