It would seem that such a dish as fried pork in a pan is quite simple to prepare. However, not everything is so simple, then the meat will overcook and become dry, then it will release juice and begin to stew. We reveal all the secrets and subtleties …
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pork in a pan is very tasty, and if you know some of the nuances, then it is also a simple dish that has wonderful nutritional properties. There are a large number of recipes for its preparation, while it always turns out to be satisfying. Therefore, this meat is great not only for a family dinner, but also for any festive table. After all, properly roasted pork has a divine aroma and great taste.
Of course, not all housewives will cook it well the first time, since the meat sometimes comes out tough and burnt. That is why you need to know a few subtleties of its preparation in order to fry really tasty.
- The main guarantee of a successful dish is the right choice of meat, it should be extremely fresh. When frozen, the structure of the fibers changes, from which juiciness is lost.
- The parts of the carcass for frying are preferred - the shoulder blade, neck and leg.
- It is also advisable to use slices on which there are layers of white fat, they will make the finished meat tender and juicy.
- But it is not advisable to use pork with dense and thick fibers for cooking, it will turn out to be hard and tough.
- Buy meat tenderly pink, it speaks of its freshness.
Now, let's take a closer look at how to cook pork in a pan.
- Caloric content per 100 g - 254 kcal.
- Servings - 4
- Cooking time - up to 40 minutes
Ingredients:
- Pork - 1 kg
- Onions - 2 pcs.
- Garlic - 3 cloves
- Refined vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
How to fry pork with onions
1. Peel the pork from films. If there is too much fat, you can remove it. Then wash and dry with a paper towel. Drying is important so that during frying, the meat does not release a lot of liquid. Then cut it into pieces of at least 3 centimeters. If the cubes are smaller, the meat can quickly burn, and the inside remains moist. Peel the onion and garlic, wash and chop.
2. Place the pan on the stove, add oil and heat well. Then put the meat to fry. Cook it over high heat for about 7 minutes, while turning it literally several times. The challenge is for it to quickly seal its edges, i.e. all sides are well browned. This will keep all the juice in it.
3. Then add the onion and garlic to the pan.
4. Turn heat to medium and continue to cook pork and onions, stirring occasionally. Now it is necessary that it is fried on the inside, while not burning on the outside. To do this, stir it from time to time.
5. Season the meat with salt and pepper 5 minutes before cooking. If you add salt to the meat at the beginning of frying, then it will help to release liquid, but it should remain in the fried pieces. Check the readiness of the pork with a knife - cut and look at the fibers. If they are pink, cook further, light ones - remove from heat. You can also taste the product.
5. Serve the finished meal fresh after cooking. I will notice! Do not forget that excessive consumption of pork meat, especially fried meat, will greatly affect your figure.
See also a video recipe on how to fry meat so that it is juicy master class from the chef from Ilya Lazerson.
