Usuba
Pork loin braised with onions in a cauldron
A hearty and aromatic pork loin dish with onions, cooked in a cast iron pot. The meat turns out tender and juicy with a crispy crust. Goes well with any side dish and can replace kebab on your home table.
- Total
- 60 min
- Standard serving
- 365.5 g
Ingredients
Total 6
Instructions
- 1
Step 1
Cut the pork loin along the ribs into portioned pieces.
- 2
Step 2
Rub each piece with salt and ground black pepper.
- 3
Step 3
Cut the onion into rings or half rings. You can make the pieces large.
- 4
Step 4
Cut the pork lard into pieces. Heat the fat from the lard in a strongly preheated cauldron. Remove the cracklings.
- 5
Step 5
Lower the pieces of meat into hot fat and fry on all sides until golden brown.
- 6
Step 6
Add sliced onion and crushed garlic. Cover the pot with a lid, reduce heat to low and simmer for 30 minutes until the meat is cooked through.
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