Briefly, the basic principles of cooking this dish can be considered: a lot of fat, a lot of onions, a lot of pepper. Using lard instead of vegetable oil, that is, melted pork fat, allows you to get a crispy crust without over-drying the loin. Onions and fried meat are a classic combination.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 4 pieces Pork For this dish, a portioned pork loin is used, which is also called cutlets or chops
- 500 gram Fat
- 5 pieces Onion
- 2 teaspoons Paprika sweet
- 1 teaspoon Peppers red hot
Ingredients
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Instructions
- Cut the fat into large cubes, and the onion into half rings.
- Heat the lard and get the lard.
- Fry the onion on lard until soft, add paprika and red pepper. Put the loin on the resulting pillow.
- Fry the loin on both sides until a crust forms. Move to the edge of the saj, and put the potatoes in the lard.
- When the potatoes are ready, mix them with fried onions and bacon, and put the finished loin on top.
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