Ingredients

• Pork: 700-800 g, cut into steaks or thin slices
• Mineral water: Enough to cover the meat
• Salt: To taste
• Black pepper: To taste
• Dry garlic: 1-2 teaspoons
• Oregano: 1 teaspoon
• Milk: 50 ml
• Vegetable oil: For frying
• Onion: 1 large, thinly sliced

Instructions (Step-by-Step)

Step 1: Prepare the Pork

1. Pat the meat dry: Begin by taking 700-800 g of pork and using paper towels to remove excess moisture from the meat. This step ensures a good sear when frying, as moisture can prevent the meat from browning properly.
2. Cut the pork: Depending on your preference, cut the pork into thin steaks or slices. If you prefer smaller, more manageable pieces, you can cut them into strips.
3. Tenderize the meat: Cover the pork with a piece of foil or plastic wrap, then use a meat mallet to gently pound the pork, tenderizing it and making it thinner and more uniform in thickness. This helps the pork cook evenly and absorb the marinade.

Step 2: Marinate the Pork

1. Marinate in mineral water: Place the tenderized pork in a large bowl and cover it with mineral water. The carbonation in the mineral water helps to tenderize the meat further, making it soft and succulent.
2. Season the pork: Add salt, black pepper, dry garlic, and oregano to the pork. The exact amounts can vary based on your taste preferences, but 1-2 teaspoons of each spice should provide plenty of flavor.
3. Add the milk: Pour 50 ml of milk into the marinade. The milk helps to tenderize the meat and adds a subtle richness to the final dish.
4. Mix well and marinate: Stir the pork and spices together, ensuring that all the pieces are well-coated. Let the meat marinate for at least 30 minutes. This allows the flavors to penetrate the meat and makes it even more tender.

Step 3: Fry the Pork

1. Prepare the pork for frying: After marinating, remove the pork from the marinade and place the pieces on paper towels to remove excess moisture. This ensures that the pork will sear properly when frying.
2. Heat the oil: Heat a large frying pan over medium heat and add enough vegetable oil to lightly coat the bottom of the pan.
3. Fry the pork: Once the oil is hot, add the pork pieces to the pan, being careful not to overcrowd it. Fry the pork for about 3-4 minutes on each side, or until golden brown. The goal is to get a nice, crispy crust on the outside while keeping the inside juicy.
4. Remove the pork: Once the pork is golden on both sides, transfer it to a plate and set it aside while you prepare the onions.

Step 4: Cook the Onions

1. Slice the onion: Thinly slice 1 large onion. You want the onion slices to be thin enough to cook quickly but still retain some texture.
2. Add the onions to the pan: In the same pan that you fried the pork, add the sliced onions. If needed, add a little more oil to the pan. Stir the onions to coat them in the oil and any leftover pork juices.
3. Cook the onions: Cover the pan with a lid and let the onions cook for about 5 minutes over medium heat. This will allow the onions to soften and begin to caramelize.
4. Mix and fry for another 5 minutes: After 5 minutes, remove the lid, stir the onions, and continue to cook for another 5 minutes uncovered. This step helps to caramelize the onions further, enhancing their sweetness and flavor.

Step 5: Combine the Pork and Onions

1. Add the pork back to the pan: After the onions are cooked, return the pork to the pan. Mix everything together so that the pork is coated with the caramelized onions.
2. Add some marinade: Pour a little bit of the leftover marinade into the pan—just enough to create a bit of moisture for simmering. The marinade will infuse the dish with even more flavor.
3. Simmer and finish: Cover the pan with a lid and let the pork simmer on low heat for about 15 minutes. This slow simmer allows the pork to soak up the flavors of the onions and marinade, resulting in juicy, flavorful meat.
4. Check for doneness: After 15 minutes, check to make sure the pork is tender and fully cooked. Once it reaches this point, your dish is ready to serve!

Step 6: Serve

1. Garnish (optional): If you like, garnish the dish with fresh herbs such as parsley or dill for added color and flavor.
2. Serve the pork: Serve the pork with a side of mashed potatoes, rice, or vegetables. The combination of the savory pork and sweet onions pairs well with a variety of sides.

Cooking Tips

• Marinating time: While 30 minutes is sufficient, if you have more time, marinate the pork for a few hours or overnight for even more tender and flavorful meat.
• Don’t overcrowd the pan: When frying the pork, make sure not to overcrowd the pan. Fry in batches if necessary to ensure the pork gets a nice sear on the outside.
• Onion variations: You can use different types of onions for varying flavors. Sweet onions will add more sweetness, while red onions can add a bit of color and a sharper taste.
• Add a splash of wine: For extra richness, you can deglaze the pan with a splash of white wine before adding the marinade. This will add depth to the flavor.

Nutritional Facts (Per Serving, Based on 4 Servings)

• Calories: 350 kcal
• Protein: 30 g
• Carbohydrates: 6 g
• Fat: 23 g
• Saturated Fat: 5 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 700 mg
• Iron: 15% DV

Frequently Asked Questions (FAQs)

1. Can I use other types of meat?
   • Yes, you can use chicken, beef, or lamb in place of pork. Just be mindful of cooking times, as different meats will require adjustments.
2. What sides go well with this dish?
   • Mashed potatoes, rice, steamed vegetables, or even a fresh salad would pair well with the savory flavors of the pork and onions.
3. Can I make this dish ahead of time?
   • Yes! You can make the pork and onions ahead of time and store them in the refrigerator for up to 3 days. Reheat in a pan over low heat to keep the meat tender.
4. Can I grill the pork instead of frying it?
   • Absolutely. You can grill the marinated pork for a smoky flavor. After grilling, simply cook the onions in a pan and serve them on top of the grilled pork.
5. Can I add other vegetables to the dish?
   • Yes, you can add vegetables like bell peppers, mushrooms, or carrots to the onions to create a heartier dish.

Conclusion

This Marinated Pork with Onions recipe is a simple yet flavorful dish that will become a go-to for your weeknight dinners or special occasions. The combination of tender pork, savory seasonings, and caramelized onions makes for a satisfying and hearty meal that’s sure to please everyone at the table. The marinade not only tenderizes the meat but also adds layers of flavor, while the onions provide a natural sweetness to balance the savory richness of the pork. Serve it alongside your favorite sides and enjoy this comforting and delicious dish!