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Print Recipe
Pork Loin Recipe
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
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut the fat into large cubes, and the onion into half rings.
    Cut the fat into large cubes, and the onion into half rings.
  2. Heat the lard and get the lard.
    Heat the lard and get the lard.
  3. Fry the onion on lard until soft, add paprika and red pepper. Put the loin on the resulting pillow.
    Fry the onion on lard until soft, add paprika and red pepper. Put the loin on the resulting pillow.
  4. Fry the loin on both sides until a crust forms. Move to the edge of the saj, and put the potatoes in the lard.
    Fry the loin on both sides until a crust forms. Move to the edge of the saj, and put the potatoes in the lard.
  5. When the potatoes are ready, mix them with fried onions and bacon, and put the finished loin on top.
    When the potatoes are ready, mix them with fried onions and bacon, and put the finished loin on top.

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