Silesian Onion – Belly Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 slices pork belly fresher, lean, boneless, cartilage and rind about 750 gr.
- 6 medium onion (s), diced
- 1 teaspoon clarified butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Remove the rind, cartilage and possibly bones from the abdominal meat slices, but do not throw them away! Cut the meat into cubes. Peel the onions and cut them into cubes.
- Fry the belly in the hot clarified butter until golden brown. Add the onions and brown over medium heat. Turn over and over again, be careful, in the end the onions can turn black very quickly. This cooking and browning process can take a while.
- Pour off the resulting fat (but let it cool down and store it, is good for frying meatballs), then season to taste with salt and pepper.
- We eat this hearty meat dish on mashed potatoes with sauerkraut.
- I cook the rind, bones and cartilage in the sauerkraut. Still gives the herb some flavor and strength.
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