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Second course
Pork stewed with onion

Braised Pork and Onions

Tender, juicy, delicious meat that makes its own gravy! This braised pork with onions is about as versatile as recipes get. Pair it with a different side each time and you can keep your weeknight menu fresh. You can also swap the pork for whatever you like — beef, chicken, or turkey.

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork

600

Onion

Water

250

Flour

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 9 g

Fats 52 % 13 g

Carbohydrates 12 % 3 g

166 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

How do you braise pork with onions? Start by gathering your ingredients. You can use pork from just about any cut — leg, shoulder (neck), or tenderloin all work well. These cuts don't carry much fat (some have almost none). Use as much onion as you like; I like plenty, since it gives the sauce a richer flavor.
Step 2:

Rinse the pork under running water, then pat it dry with paper towels to remove excess moisture. Cut the meat into medium-size pieces.
Step 3:

Heat a skillet until hot and add a little vegetable oil. Add the meat and fry until lightly browned.
Step 4:

While the meat browns, prep the onion. Peel it and rinse it in cold water, then cut it into half-moons. There's no need to chop it fine — it shrinks and softens as it braises.
Step 5:

Add the onion to the meat and stir to combine. Fry together for 2 to 3 minutes, stirring occasionally — the onion will turn fragrant and start to soften.
Step 6:

Pour a little hot water into the skillet. Season with salt and spices to taste — ground pepper and a few dried herbs work well here. Cover and simmer the pork and onions over low heat for about 20 minutes. Adjust the amount of water to taste, depending on how much gravy you want.
Step 7:

As it braises, some of the water evaporates and the meat turns tender. You could stop right here — pork and onions are delicious and ready to eat as is. But if you'd like a thicker gravy, stir the flour together with a little water in a separate glass, pour it into the meat, bring to a boil, and take it off the heat.
Step 8:

Your braised pork and onions is ready! It goes beautifully with any side dish. Enjoy!

It's best to cook with filtered or bottled water that's neutral in taste. Tap water can lend the dish an off, characteristic flavor.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. For how to gauge frying temperature, choose the best oil for the job, and know which ones to avoid altogether, read more here.
Important! The wrong pan can ruin even the best recipe. For everything on choosing the ideal pan for different dishes, read more here.
To keep onions from stinging your eyes while you cut, rinse the onion and the knife in cold water first. And rub the cutting board with a piece of lemon before slicing so it won't hold on to the onion smell.