Cut pork into pieces, about 3-5 cm For this dish, use pork with fat (like on skewers, with layers of fat). Perfect neck, it is possible to cook ribs.

Cut onion into half rings.

In a mortar crush black pepper (peas) large. (Or with a rolling pin to crush, in the absence of mortar) Grind coarsely - this is important for this recipe! The aroma of it is worth is wonderful. Crumble the chopped pieces of pork in pepper. (Meat not to add salt! Dish of salt at the very end of cooking). Who's afraid of the excessive sharpness, can the amount of pepper is somewhat reduced. But black pepper is not so sharp, and in this dish gives the meat a special flavor and taste.

Prepare the cognac and wine. The wine I use is usually homemade, from grapes "Isabella" with a very rich taste that is recommended for this recipe. But you can cook without wine - check! Just a little tweak to your taste the amount of brandy and water. But no brandy is not enough!

In heavy pan melt 1-2 tablespoons of butter. The amount of oil should be small, just to give a special taste to meat. Roasting is mainly due to the melting of fat from the pieces.

As soon as the oil was taskportal, spread the meat, fry until Golden brown, stirring occasionally, fry it in an open pan until almost cooked. (If the meat you freely in the pan does not fit, then fry it in two stages, parts)

Remove the cooked meat from the pan into another bowl (preferably a thick-walled, for better conservation of heat) and keep it near the stove. In the pan with the bacon fat put the onions and lightly fry. (If body fat is very low, it is still a bit of butter to add)

But this time, you can and should skip ))) (which I usually do)! The taste of food certainly not worse, and we don't create a fire situation in the house! But, as an exception, for the competition and create the appropriate mood, I did it and even tried to take a picture.))) Pour the cognac and ignite at a distance... is very high!!! Then, when burned, need to top up wine and water... All... the flames looked and forgotten! Just mix cognac, wine and a little (1//5 cups) water and pour into the onions. Simmer a few minutes until the onion has softened, add salt to taste.

Spread the meat to the onions and bring to final readiness on small fire. (Can cover). If necessary doselevel.