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 Roast Pork with Onions Recipe
Dear friends, we all love meat! Another option that you will definitely try! The dish is prepared much easier! Fry a lot of pork and onions with it!
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Russian Cuisine
Cook Time 35 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Russian Cuisine
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Rinse the pork neck and dry it well, then cut into slices for chops. You can push away a little, but not much!
    Rinse the pork neck and dry it well, then cut into slices for chops. You can push away a little, but not much!
  2. Heat a little vegetable oil well in a frying pan and immediately lay out the meat until you salt and pepper it! Fry for 2-3 minutes on each side, the meat should grab the crust so that all the juices come out from the inside.
    Heat a little vegetable oil well in a frying pan and immediately lay out the meat until you salt and pepper it! Fry for 2-3 minutes on each side, the meat should grab the crust so that all the juices come out from the inside.
  3. Cover the pan with a lid, make a minimum heat and simmer on low heat for 15 minutes.
    Cover the pan with a lid, make a minimum heat and simmer on low heat for 15 minutes.
  4. Then peel the onion, cut into half rings and add to the pan to the meat.
    Then peel the onion, cut into half rings and add to the pan to the meat.
  5. Cook for 3 minutes, stirring.
    Cook for 3 minutes, stirring.
  6. Then add salt and cook for another 10 minutes on medium heat without a lid, turning it over periodically.
    Then add salt and cook for another 10 minutes on medium heat without a lid, turning it over periodically.
  7. At the end, sprinkle the meat with sugar and pepper, fry until a caramel crust, turning it over again (this is fast) the main thing is not to dry out!
    At the end, sprinkle the meat with sugar and pepper, fry until a caramel crust, turning it over again (this is fast) the main thing is not to dry out!
  8. Ready!
    Ready!
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