Pan Fried Pork With Onions


✔ pork - 1 kg
✔ onion - 2 pcs.
✔ garlic - 4 cloves
✔ salt - 1/2 tbsp.
✔ soy sauce - 1 tsp.
✔ black pepper - 1/2 tbsp.
✔ paprika - 1 tsp.
✔ red pepper - 1/2 tsp.
✔ butter - 25 g
✔ vegetable oil - 2 tbsp.

🕜 25 хвилин
👥 6 порцій
БЖУ*: 13/21/2
Калорійність*: 246 кКал

* per 100 grams of raw product


  1. Wash, dry, and dice the pork.
  2. Fry the meat in a mixture of vegetable oil and butter on high heat.
  3. Add spices, onion, and garlic to the meat.
  4. Fry over low heat for 10 minutes.
  5. Eat tender and fragrant pork with onions.

Full recipe

Trying to find gourmet haute cuisine recipes, we forget the simple folk dishes that have always been popular and will continue to do so for tens, maybe hundreds, of years.

Such a commonly available food is fried pork with onions. Pork meat and onions are fairly common ingredients, available almost everywhere. And cooking takes no more than 20 minutes. That’s why this kind of roast couldn’t pass our cooking blog by.

But in turn, let’s add a few touches to the dish, which will make it even more appetizing. As the name implies, we need pork (1 kg) for cooking. I recommend using a neck, tenderloin, or fillet of ham or shoulder. The main thing is that the meat should not be very fatty, but at the same time not dry, as the loin roast.

Wash the meat well under water and dry it with paper towels. Now cut it into portions no larger than 3x3x3 cm.

If the pieces of pork are too small, the finished fried meat will be too dry. In the case of large cubes – it will take longer to cook and the outer part of the meat will start to burn.


I will fry the pork in vegetable oil (2 tbsp) with the addition of butter (25g). In this way, in our case, the maximum number of flavors will combine, and the finished result will be much tastier. Butter is thrown in a frying pan or in a multicooker on the mode “frying” and heat until it is melted and begins to boil.

When the pan is hot enough, pour the sliced pork into it. Fry a few minutes on one side, then stir-fry. There is no point in stirring the meat constantly because then it will be worse cooked. It is better to do it not more often than once every minute or two.

Make sure that the fire is high, otherwise the pork will initially stew in its own juice, which will affect the final taste. After about 10 minutes, as soon as the meat is fried on all sides and the sides begin to get a ruddy crust, we can add spices.

Most often at this point there is enough liquid left in the pan, as in the photo, for the spices to dissolve and soak the meat well. A set of spices is trivial: salt (1/2 tbsp.), black pepper (1/2 tbsp.), paprika (1 tsp.).

If you like spicy dishes, as I do, add red pepper (1/2 tsp). The secret ingredient would be the familiar soy sauce (1 tsp). As in most other meat and fish dishes, it perfectly complements and enhances the taste.

Mix the meat with the spices and add chopped onion (2 pcs.) and garlic (4 cloves).

At this point, we can turn down the heat to medium or low, so that the pork and onions in the pan do not start to stick. Continue the frying process for another 10 minutes, until the onions are completely transparent. As a result we get great juicy meat, perfectly combined with any side dish.

I like to serve fried pork with onions best with mashed potatoes or vegetable salads.

And sometimes I just enjoy delicious meat with homemade bread.

Bon appetit! Don’t starve 😋

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