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.
1
Cut the meat along the ribs into portion-sized pieces.
- Pork loin: 1500 g
2
Rub the portioned pieces with salt and spices.
- Salt: pinch
- Ground black pepper: pinch
3
Cut the onion into rings or half-rings. You can cut it quite coarsely.
- Onion: 700 g
4
Melt the fat from pre-cut lard in a heavily heated cauldron. Remove the cracklings.
- Pork fatback: 300 g
5
Dip portioned pieces of meat into hot fat and fry until golden brown.
- 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.
- Onion: 700 g
