Pork in onion sauce with mashed potato side dish

I had a funny experience the first time I made this kind of dish: I just wanted to boil some potatoes to make a quick mash, and my mom called me while I was draining the water. I got caught up in the conversation, added butter to the potatoes, but… I didn’t have any milk. I added a little bit of the boiling water and thought, whatever comes out, I didn’t feel like running to the store. And, surprisingly, that mash turned out to be the creamiest. I laughed with my mom and my wife, they didn’t even realize I hadn’t put in milk. Since then, I’ve been making this dish, but I always change something about it – sometimes I add more onions, other times I can’t find bell peppers and use other types, or I forget to take the meat out in time and put it straight from the fridge. It always turns out delicious, seriously.

Time? You can manage in about an hour, give or take, unless you start chatting on the phone like I do. Portions – let’s say it serves 5 hungry people or 6 more moderate eaters; when I cook like this, I consider it enough for a whole family, plus a portion for the next day to take away. It’s not hard, but it’s not something to rush through either – a nice average, so don’t panic if you haven’t cooked meat in a pan before.

I make this dish quite often because this simple mash with butter goes with anything – it’s everyone’s friend when you need a no-fuss side. And the meat with onion sauce fills your house with a wonderful aroma, and you don’t need to stick to the stove. If you have kids or guests who aren’t fans of onions, you can cheat a little with the sauce (I explain that below), and the meat always turns out tender, especially if you don’t rush to dry it out.

Here’s what you need, so you don’t forget anything:

For the mash:
10 medium potatoes, about the size of your fist – the potatoes are the base, they give consistency, and it never hurts to have one or two extra if you like to have leftovers for the next day
1 teaspoon of butter or margarine (I definitely prefer butter, but if someone has an intolerance, margarine works too, don’t make a fuss about it)
Salt – to taste, but don’t forget to add it while boiling, otherwise the mash will be very bland
A little milk (about 100 ml), or if you don’t have any, use some of the water from boiling the potatoes – for texture and a bit of creaminess, it doesn’t have to be full-fat milk
For the meat and sauce:
500 g pork shoulder, cut not too thick, so it can absorb flavor – because it has a bit of fat, it won’t dry out or turn tough
Oil – enough to cover the bottom of the pan (50-70 ml should be enough) for browning
6 large onions, white or yellow – the onion makes the sauce sweet, so it doesn’t overpower the meat flavor
2 bell peppers or, if you don’t have them, a red bell pepper – for color and a bit of flavor; honestly, I’ve made it with just onions, but it’s sad without bell peppers
2-3 tablespoons of thick tomato paste, to bind the sauce and add a bit of acidity
Salt, pepper, to taste
Fresh herbs for garnish (parsley works great), but honestly, if you forget, it’s not the end of the world
100 ml oil for the sauce (I use less because I don’t like it to “swim,” but see during the frying step)
That’s it, nothing too complicated.

1. Start with the potatoes, as that takes the longest and you don’t have to watch them closely. Peel them, cut them into roughly equal pieces (I don’t stress too much about it, they’ll boil and mash anyway), throw them into a pot and cover them with water. Add salt right from the start, about a teaspoon; if you forget, it’s not a big tragedy, but it won’t be the same. Let them boil over medium to high heat for about 20 minutes. Tip: don’t let them boil too hard, or they’ll foam and mess up the stove. Stick a thin knife into one; if it goes in easily, they’re done. Quickly drain the water (save a little if you don’t have milk!), put them back on the heat for just a few seconds to dry out, and add the butter and milk. Mash them well with a potato masher or fork. When you’re close to your desired consistency, add more salt if you feel it’s necessary. For me, the mash turns out better if I don’t “beat” it too much – once, I overworked it to make it creamy, and it turned sticky from the starch.

2. Move on to the meat. I wash the shoulder (not everyone does this, but it seems normal to me). Cut it into suitable pieces, about the size of your palm or even smaller if you want it to cook faster. Heat the oil in a deep pan or pot (a wok is even better if you have one), add the pieces of meat, and let them brown on all sides. Don’t overcrowd the pan too much, or it won’t brown, it will boil awkwardly. When it starts to get a little color, pour in a cup of water and put a lid on. Let it simmer for about 15-20 minutes, until the meat is almost tender and the water has reduced significantly.

3. Take the meat out onto a cutting board, let it rest for 2-3 minutes, and cut it into small cubes – I think it’s nicer to eat with a spoon and sauce than in large slices.

4. In a wide pan or pot, add the oil for the sauce and throw in the sliced onions (thin strips), plus the bell peppers or other peppers, also sliced thinly. Don’t stress about them being perfectly aligned; they will soften and mix in the end. Sauté over medium heat, stirring occasionally to prevent sticking. The onions should soften well and become slightly golden, but not burned (if you stick your nose in the pan and your eyes sting, the heat is too high, move the pan off the heat for a few seconds!).

5. When the onions and peppers are soft and sweet, add the tomato paste and some water (about half a cup), plus salt and pepper. Let it simmer gently for about 10 minutes to thicken the sauce. Finally, add the cubed meat, stir to absorb the sauce’s flavor, let it simmer for another 3-4 minutes, and… it’s done!

6. Serve the mash on a plate, pour the meat sauce over it, and if you feel like it and have parsley, sprinkle some on top. Nothing gets wasted at my house; the kids clean their plates with a piece of bread.

Tips and kitchen notes:

Useful tips:
If you add cold milk to the mash, it won’t turn out creamy; it will “tighten up.” Warm the milk a little, or use the potato water since it’s already warm.
The onions soften faster if you add a little salt from the start. Don’t hover like you’re on pins and needles; let them cook down over low heat.
For tender meat that doesn’t dry out, don’t rush to take it out of the pot until you can easily cut it with a knife.
Substitutions and adaptations:
Don’t want pork? Chicken works too, but then you don’t need to boil it as long; breasts or thighs cook quickly. You can also use beef, but if you have the patience, add a bit of red wine to the sauce, it pairs well.
No bell peppers? Red bell pepper does a great job, or even green if you don’t want the sauce too sweet.
For a gluten-free option – no issues here, nothing in the recipe contains flour.
Vegan/diet-friendly – if you skip the meat and add brown mushrooms, you can use a bit of tomato paste instead of the tomato sauce for a hearty meatless version.
Variations:
Some people add carrot sticks to the sauce for a bit of extra sweetness. It doesn’t hurt at all.
If you like it spicy, throw a whole chili pepper into the sauce, but remove it at the end so your guests don’t jump out of their seats.
Serving ideas:
It goes really well with sour cabbage salad or pickled cucumbers if you want something crunchy on the side.
For drinks, a dry white wine or even a cold beer pairs perfectly, especially if you’re not eating at the office.
If you have guests, put a plate of pickles in the middle of the table and let them serve themselves. This dish doesn’t require any formalities.

Frequently asked questions from family and friends:

1. Can I put less onion since I don’t like the sauce too sweet?
Sure, you can use only 3-4 onions if you want, but be careful – the sauce will be less thick, more “thin.” I recommend not leaving it out completely; the onion gives the base of the sauce, not just the sweet flavor, but also the texture.

2. What can I substitute for pork if I want something lighter?
Chicken breast, boneless thighs, turkey, or even meaty mushrooms (brown champignon, oyster mushrooms) all work very well. For chicken, don’t boil it too long, or it will dry out quickly.

3. Can I make the mash with oil if I don’t have any butter?
Yes, you can use 1-2 tablespoons of oil, but don’t use sunflower oil with a strong taste. It’s best to use something neutral so the mash doesn’t turn out greasy.

4. What do I do if my mash turns out too soft?
Put it back on low heat and stir gently to let some steam escape and thicken it. If it’s really liquid, try mashing some boiled potatoes separately.

5. What kind of pork works best?
Shoulder or neck, with a bit of fat. If you only have lean cuts, it will turn out a bit drier and will need more sauce.

Nutritional values – roughly estimated, but fairly accurate:

For a generous portion, you have about 500 kcal (if you don’t use too much oil and butter). Fats around 20-22 g, some good fats from the butter, the rest from the meat and oil. Protein about 25 g, plenty of carbohydrates from the potatoes (around 50-60 g). The recipe isn’t exactly diet-friendly, let’s be honest, but it’s not something to scare you if you eat one or two portions. The onions also provide vitamins, minerals, and fiber. If you want to cut calories, reduce the butter and oil to a minimum, and for the mash, you can just use water, without milk.

How to store and reheat properly:

The meat sauce can be stored in the fridge in a well-sealed container – it will keep fine for 2-3 days, even 4 if you haven’t touched it with a wet spoon. The mash, likewise, but it doesn’t last as well; after a day or two, it hardens. For reheating, it’s best to put the meat sauce on low heat, stirring to prevent it from sticking. For the mash – drizzle some milk or water over it, stir, and heat in the microwave or on low heat in a pot; otherwise, it will turn into playdough.

That’s about it. I tried not to miss anything, but if you forget something, don’t panic; this dish is very forgiving. And it’s even better with a few slices of pickled cucumbers on the side.

 Ingredients: For the puree: 10 potatoes, 1 teaspoon of butter/margarine, salt + 500 g pork meat, oil for frying the meat. For the sauce: 6 onions, 2 bell peppers, 2-3 tablespoons of tomato paste, salt, pepper, 100 ml oil.

 Tags:  pork in sauce