Pork loin with onions in a cauldron

7 servings

60 minutes

Pork loin with onions, cooked in a cauldron, is a dish infused with the spirit of Russian cuisine. Its roots trace back to the traditions of village feasts where meat was stewed over an open fire, enriching it with the aroma of spices and smoke. Tender pieces of pork fried in hot fat acquire an appetizing golden crust and are then slowly stewed with onions, which add a sweet note and juiciness to the dish. Garlic adds a slight spiciness, while salt and black pepper subtly enhance the natural flavor of the meat. This dish embodies simplicity and rich taste, making it perfect for a cozy family dinner or friendly gatherings.

Energy value per serving

• Calories: 1213.6
• Proteins: 32.2g
• Fats: 116.4g
• Carbohydrates: 12.1g

Ingredients

• Pork loin: 1500 g
• Lard: 300 g
• Onion: 700 g
• Garlic: 1 head
• Salt: pinch
• Ground black pepper: pinch

Cooking steps

1. Cut the meat along the ribs into portion-sized pieces.

   Required ingredients:

   • Pork loin: 1500 g

2. Rub the portioned pieces with salt and spices.

   Required ingredients:

   • Salt:  pinch
   • Ground black pepper:  pinch

3. Cut the onion into rings or half-rings. You can cut it quite coarsely.

   Required ingredients:

   • Onion: 700 g

4. Melt the fat from pre-cut lard in a heavily heated cauldron. Remove the cracklings.

   Required ingredients:

   • Lard: 300 g

5. Dip portioned pieces of meat into hot fat and fry until golden brown.

   Required ingredients:

   • Pork loin: 1500 g

6. Add the onion, cover the pot with a lid. Reduce the heat to minimum and let it simmer for 30 minutes.

   Required ingredients:

   • Onion: 700 g