How to Sauté Garlic and Onions for Hawaiian Pork

Garlic and onions add a rich, robust flavor to Hawaiian pork. They can also be added to other dishes, from sautéed chicken to classic Italian spaghetti sauce. A bonus of sautéed garlic and onions is that they are low in calories and rich in vitamins and antioxidants.

Difficulty: Easy

Instructions

1. Peel one onion and slice in half. Lay each half of the onion cut-side down. Run your knife through the onion, cutting it into long strips. Dice the strips into smaller pieces. Place the chopped onion in a bowl and put to the side.

2. Crush four cloves of garlic by laying them on the cutting board and pressing down on them with the side of chef's knife. Remove the outer skins. Run your knife through the garlic to coarsely chop it.

3. Place a sauce pan on medium-high heat. Pour 2 tablespoons of olive oil into the pan and let heat for 2 to 3 minutes.

4. Dump the onions and the garlic into the sauce pan. Stir with a wooden spoon and let cook evenly on all sides. The onions should turn transparent as they cook. They should not turn brown. That is a sign they are overcooked.

5. Remove from heat once finished or add remaining ingredients and continue to cook.

Tips & Warnings

• If you are cooking the meat first, use the same pan so the sautéed garlic and onion will pick up the flavors of the meat.
• Use olive oil instead of vegetable oil. It has omega-3 fatty acids and contains no cholesterol.

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