Pork with onions, fried in a pan

Category: Meat dishes
Pork with onions, fried in a pan

Ingredients

pork (neck) 600-700 g
bulb onions 1 PC.
salt 1 tsp
sugar 1 tsp
ground pepper taste
vegetable oil / lard

Cooking method

  • Cut the meat into pieces, slightly smaller than a matchbox.
  • Mix salt, sugar and pepper.
  • Season the meat with the mixture, stir well.
  • Heat the fat for frying in a frying pan, put the meat.
  • Fry over high heat until golden brown.
  • Stir a couple of times.
  • Chop the onion, but not finely.
  • Once the meat is beautiful, reduce heat to medium, put onion and fry until tender. It's fast enough, about 5-7 minutes. And maybe faster)) And not any lids, otherwise it will not be fried, but stew.
  • The meat is ready. Delicious, juicy, fast.

Note

It was beautiful to take a picture in a plate, it didn't work with a side dish)) The husband was hungry))




PORK. Pig meat is divided into 5 categories: 1st - bacon, 2nd - young meat, 3rd - fatty, 4th - industrial processing, 5th - piglet meat. The diet uses the meat of females, castrated males and young animals. Depending on the category of pork, its nutritional value also fluctuates. So, in piglet meat the protein content is 20.6%, in bacon pork - 17%, in fatty - 11.7%, in meat - 14.3%; fat in piglet meat is 30%, in bacon pork - 27%, fatty - 49.3%, in meat - 33.3%. Pork is an important source of mineral salts: potassium (230-376 mg%), phosphorus (130-230 mg%), iron (1.2-1.9 mg%). The content of vitamins B1 (up to 0.52 mg%), Bg (up to 1 0.19 mg%), PP (up to 3.6 mg%) is essential. The fat content of pork determines it | energy potential. In terms of 1,100 g, the energy value is: piglet meat - 109 kcal, bacon pork - 318 kcal, fatty - 491 kcal, meat - 357 kcal.

The assimilation of pork fat is 96.4-97.5%. In the composition of pork fat, 35-48% are saturated (saturated) fatty acids, 52- and 65% are unsaturated (important for the human body) fatty acids. Pork fat is well absorbed, since its melting point is close to the human body temperature and is 37 ° C. It should be noted that pork fat contains not only a significant amount of cholesterol (125 mg%), but also 50 mg% of lecithin, a substance that normalizes blood cholesterol levels. Pork fat also contains 2.7 mg% vitamin E. Pig liver is rich in vitamin A (3.45 mg%), as well as vitamins B1 (0.3 mg%), B2 (2D8 mg%), PP (12 mg%) , C (21 mg%).

Pork can be fried, boiled, stewed and baked. Pork is used to prepare borscht, cabbage soup, pickles, cutlets, stews, shashliks, schnitzels, escalopes, some national dishes and jellies, it is used / (in half with beef) for making dumplings. At home, you can cook boiled pork from pork.

Pork is also widely used for the industrial production of various meat products: bacon, boiled pork, ham, brisket, brawn, carbonade, sausages, loin, ham, meat rolls, sausages and sausages.

Gaby
Tanya, the photo is just wonderful, the pieces of pork are very appetizing.
kirch
Tatyana, Tanya, how I love to fry the neck so. I only cut like beef stroganoff, but bigger. And I fry in butter very quickly. Since I usually fry in small quantities, I turn each piece over. And I cut a bigger onion like this. And I fry a little only for myself, my husband's teeth do not allow this. True, pork has rarely come across good lately. Everything is bacon, and she's completely wrong. This weekend I bought a homemade shake. I also fried apples separately. How delicious it was
Omela
And I had this yesterday. She only fried in a cast iron wok. How delicious it is !! You can swallow your tongue !!
celfh
We still have good meat in Globus. The price, however, starts to go off scale.In the spring, there was a fire in the hypermarket. The consequences were quickly eliminated, but prices soared after that.
Scarlett
Tanyush, delicious! Well this is our special Ukrainian dish! In this way, fresh meat is prepared here - right after the slaughter of the boar. And I got used to doing in the cartoon - on the frying. First, I warm up the pork lard, then the meat is there (by the way, I also prefer the neck, but in the cartoon, almost any meat is softer than in a frying pan), and then, after the first turnover of the meat, I sprinkle coarsely chopped onions, pepper, salt at the end. Delicious! Thank you for the reminder, I haven't done it for a long time, I will make my husband happy today
celfh
Please,Tanechka, please!))

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