Cerdo Encebollado (Pork with Onion Sauce)
Ingredients
- 2 pounds boneless pork loin roast trimmed of excess fat and cut into 8 slices
- Salt and pepper
- 2 tablespoons of vegetable oil
- 3 large onions thinly sliced
- 1 cup of aliños sauce
- 2 cups of water
Instructions
- One at a time, place the pork slices between 2 sheets of plastic wrap and pound with a meat pounder to ¼-inch thickness. Season both sides with salt and pepper.
- In a large sauce pan over medium-high heat, warm the oil. Working in batches, add the pork in a single layer and cook until well browned on both sides, 2 to 4 minutes per batch. Transfer to a plate.
- Add the onions to the pan and cook, stirring occasionally, until browned, 7 to 9 minutes. Add the aliños sauce and cook, stirring constantly, about 1 minute.
- Add the water and stir to scrape up the browned bits from the pan bottom. Return the pork to the pot and bring to a boil. Reduce the heat to low, partially cover the pot and cook until the pork is very tender and the sauce has thickened, about 1 hour and 15 minutes.
- Serve with white rice on the side.
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