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Pork on the bone in soy sauce with onions baked

Baked Bone-In Pork in Soy Sauce with Onion

Thanks to the sauce, this meat comes out incredibly juicy. As much as I usually dislike cooking anything with onion, this dish turned out simply outstanding. The lemon-soy marinade with onion rings gives the pork such a unique, tangy, aromatic flavor that you can't decide what's better — the meat or its sauce.

Maria

Recipe author

Pork on the bone in soy sauce with onions baked

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Composition / ingredients

Servings:

Pork (bone-in)

500

Soy sauce

Onion

Lemons (juice)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 10 g

Fats 45 % 13 g

Carbohydrates 21 % 6 g

169 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the ingredients.
Step 2:

Peel the onions and slice them into rings.
Step 3:

In a deep bowl, combine the onion rings, soy sauce, lemon juice, ground pepper, and salt.
Step 4:

Stir it all together. It helps to scrunch the onion a bit with your hands so it releases its juices — that makes the marinade more flavorful. Let the onion marinate for 30 minutes.
Step 5:

Add the pork steaks to the bowl with the onion. Mix everything thoroughly. Let it marinate for another 40 minutes.
Step 6:

Lay the steaks and onion on a foil-lined baking sheet. Preheat the oven to 400°F (200°C). Put the sheet in and immediately turn the heat down to 350°F (180°C), then bake the meat for about 30 minutes. I'd suggest holding back a little of the soy marinade (just the liquid, without the onion) and, as the sauce cooks off the sheet and the meat's surface, basting the pork with the reserved marinade. It makes the dish tastier and keeps it juicy.
Step 7:

The bone-in pork with onion is ready. Its aroma and flavor are remarkable! Serve the pork with any side dish. Enjoy!

Pork is one of the most versatile and popular meats. You can make all kinds of dishes from it, but the tastiest, in my opinion, is fried or baked bone-in meat.
You can either pan-fry this pork or bake it in the oven. Or combine the two methods — quickly sear the meat over high heat until golden, then transfer it to a baking dish and finish it in the oven.
You can use pork neck for this, marbled throughout with fat, which turns out soft and tender — just what many people love about pork. But the best chops are cut from bone-in rib loin. Cut thick, to the width of the bone, the bone lends the meat an extraordinary aroma as it cooks, and a good thick piece guarantees juicy chops.