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Pork meat in pieces in a frying pan with onions

Pan-Fried Pork Chunks with Onion

Juicy, tasty, appetizing, and beautifully browned! Pork chunks pan-fried with onion are a lifesaver for any home cook. And to nail it on your very first try, all you have to do is follow this recipe.

naniki

Recipe author

Pork meat in pieces in a frying pan with onions

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Composition / ingredients

Servings:

Pork

250

Sunflower oil

Onion

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 10 g

Fats 53 % 16 g

Carbohydrates 13 % 4 g

199 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

How do you pan-fry pork in chunks? Gather the ingredients on the list. For frying, it's best to use pork that isn't too lean but has some marbling of fat — that keeps the meat from turning out dry and tough.
Step 2:

Trim off the rind if your piece of pork has any. Cut the pork into small chunks.
Step 3:

Cut the onion into cubes about the same size.
Step 4:

Heat a skillet with a small amount of sunflower oil. Add the pork chunks and sear them quickly. If the pork is very fatty, start by laying down the fattier pieces to render some fat, then use that to fry the rest of the meat.
Step 5:

Turn the pieces over and brown the other side. Over the next 5 to 6 minutes, fry the pork on all sides, stirring constantly.
Step 6:

Add the chopped onion, stir, and keep frying for another minute with the onion.
Step 7:

Season with salt, pepper, and any meat seasoning you like. Cover the pan, reduce the heat to low, and cook, covered, for 20 to 30 minutes, depending on the quality of the meat.
Step 8:

And that's it! Your pan-fried pork with onion is ready. You can brown it a bit more by uncovering the pan. The meat comes out juicy and fragrant.

What's quicker to throw together for dinner than fried pork? Just about everyone loves it. The only trick is not to overcook or dry out the meat, so follow this recipe and you'll be fine. Serve the pork and onion with any side dish — it's most familiar and most delicious with mashed potatoes, whose soft texture and mild flavor balance the plate. Round it out with a salad, marinated vegetables, or pickles.
To keep your eyes from watering when you cut onions, rinse both the onion and the knife in cold water first. And to keep your cutting board from holding onto that oniony smell, rub it with a cut lemon before slicing.
Fry with an oil that has a high smoke point. Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with a few exceptions, have low smoke points; they're full of unfiltered particles that scorch quickly. Refined oils hold up much better to heat. Whether you're baking, pan-frying, or grilling, reach for a high-smoke-point oil. Good choices include refined sunflower, olive, and grapeseed oil.