Pork Fry-Up with Onions, Canteen-Style
Aromatic, appetizing - perfect for dinner and a family main course! Canteen-style pork fry-up with onions is a very common dish loved by many. People cook it often, but not everyone knows how to do it right. With this method, the meat turns out very tasty and juicy.
Updated : 02 March, 2026
Easy
About 45 min.
Ingredients
1 kilograms
Pork neck
1
Onions
2 tablespoon
Vegetable oil
to taste
Dry spices
to taste
Table salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make canteen-style pork fry-up? Prepare the ingredients. Not every cut is suitable for frying. For tender, juicy meat choose pork neck, shoulder, ham, or tenderloin. Fresh meat tastes best, but if yours is frozen, thaw it first: leave it 8 hours in the fridge, then 1-2 hours at room temperature.
Step 2
Rinse the meat and pat it dry with paper towels so there’s less splattering and the surface browns more evenly. Trim off excess fat.
Step 3
Cut the meat into pieces about 2 × 4 cm (about 3/4 × 1 1/2 in). Try to slice across the grain - during frying the pieces will tighten, and shorter fibers will be more tender.
Step 4
Peel the onion, rinse it, and slice into half-rings. This way it keeps its shape and is easy to eat.
Step 5
Put the meat and onion into a deep bowl. Add spices and about 3 tbsp oil. Do not salt yet - salting before frying can draw out juices. Use spices to taste, either a ready mix or individual seasonings.
Step 6
Mix thoroughly so every piece is evenly coated. Leave to marinate for 30 minutes at room temperature.
Step 7
Heat a skillet with vegetable oil. Note: if the meat is fatty, you’ll need much less oil than stated; sometimes you can fry without oil at all. Use medium to medium-high heat. Since meat needs longer than onions, first place only the pork pieces in a single layer. If they don’t all fit, fry in batches. Do not cover with a lid.
Step 8
Place the pork pieces in the skillet with space between them. Fry on both sides until nicely browned. It took me about 4 minutes per side. Salt the already-browned side.
Step 9
Transfer the cooked pieces to a deep dish, cover, and let them “rest” so the meat finishes cooking through.
Step 10
In the fat/oil left in the skillet, fry the onions until they turn translucent and golden.
Step 11
Before serving, combine the meat and onions and warm briefly in the same skillet. Serve with mashed potatoes, pasta, rice, or buckwheat. Enjoy!
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