Juicy pork slices, a bold marinade, smooth onion sauce, and potatoes create a hearty main course for a family lunch or festive dinner. Thanks to at least two days of marinating, the meat develops a full flavor and stays wonderfully juicy after searing.
The preparation is not complicated, you just need to plan ahead for marinating. The sauce is made directly in the pan drippings from the meat, so you use all its flavor. Part of the sautéed onion is set aside for finishing, and the rest is blended into a smooth sauce. Boiled or roasted potatoes are a perfect side dish.
What You’ll Need
For the marinated meat:
- 4 pork slices,
- 1 egg,
- 1 tablespoon mustard,
- 1 tablespoon soy sauce,
- 1 tablespoon Worcestershire sauce,
- salt to taste,
- pepper to taste,
- pork neck seasoning,
- dried garlic,
- potato starch.
For the onion sauce:
- 2–3 onions, sliced into rings,
- oil for frying,
- 1 tablespoon butter,
- 1 tablespoon plain flour,
- 1 teaspoon soy sauce,
- salt to taste,
- water as needed.
For the side dish:
- potatoes, boiled or roasted as you like.
The original recipe does not specify exact amounts for the pork neck seasoning, dried garlic, potato starch, oil, water, or potatoes, so adjust these to your taste, desired consistency, and number of servings.
Step-by-Step Preparation:
1. Prepare the marinade: In a bowl, mix the egg, mustard, soy sauce, and Worcestershire sauce. Add salt, pepper, pork neck seasoning, dried garlic, and potato starch. Mix everything thoroughly to create a marinade that will evenly coat the meat.
2. Marinate the meat: Place the pork slices into the prepared mixture and coat them well on all sides. Cover the bowl and refrigerate, letting the meat marinate for at least two days so it absorbs all the flavors of the ingredients.
3. Sear the pork slices: Heat oil in a pan and sear the marinated meat on both sides until golden brown. Remove the cooked slices from the pan and wrap them in foil to keep them warm and juicy while you prepare the sauce.
4. Sauté the onions: Add the sliced onions to the pan drippings and sauté them. Remove some of the sautéed onion rings and set them aside to garnish the finished dish later.
5. Onion sauce base: To the remaining onions and pan drippings, add a tablespoon of butter. Sprinkle with plain flour, mix, and add water as needed. Adjust the amount of water depending on how thick you want the sauce.
6. Season and simmer: Add a teaspoon of soy sauce and salt to taste. Let everything simmer so the flour combines with the liquid and the sauce becomes smoother and richer.
7. Blend the sauce: Blend the cooked mixture with an immersion blender. Taste the sauce and add more salt if needed. If it is too thick, adjust the consistency with a little water.
8. Serving: Divide the pork slices onto plates, pour over the onion sauce, and top with the reserved sautéed onion rings. Serve with boiled or roasted potatoes as you prefer.
Why Marinate the Meat for At Least Two Days
Long marinating is an important part of this recipe. Over at least two days, the pork slices absorb the bold flavors of mustard, soy and Worcestershire sauces, garlic, and pork neck seasoning. Be sure to prepare the meat well in advance and keep it refrigerated the whole time.
How to Adjust the Consistency of Onion Sauce
Add water as needed, since the original recipe does not specify an exact amount. Start with a smaller quantity and add more after blending if necessary. If the sauce is too thin, avoid thickening it with too much flour; thorough simmering is also important for the right texture.
Final Tip
Add the reserved onions to the meat only when serving, so they remain a distinct part of the finished dish. For a more filling side, choose roasted potatoes. For a lighter and simpler option, boiled potatoes are ideal and pair well with the rich onion sauce.
Enjoy your meal!
