Pork fried in a pan with onion slices is a great option for dinner. It can be supplemented with a side dish or served with, spicy or sauce. For the recipe, it is best to choose the neck of the pork, it is tender and not too greasy. It is advisable to use fresh meat, as after freezing it loses its taste.
The recipe for pork fried in a pan with onion slices is very simple, but incredibly tasty. The meat turns out juicy and has a pleasant sweet note thanks to onions. Spices give the dish a sharpness and incredible aroma.
Ingredients:
- 500 g pork
- 100 g fat
- 1-2 onions
- 50 ml sunflower oil
- salt to taste
- 0.25 tsp ground black pepper
- 0.25 tsp ground paprika
- 0.25 tsp provencal herbs
How to cook pork fried in a pan with onion slices:
Wash the meat, blot with napkins to remove excess water. We clean the fillet, cut the pork into cubes of about 3 by 3 centimeters.
Lettuce cut into thin slices. Put it on a dry non-stick frying pan. On a slow fire, melt the fat from the lard, after which we remove the pieces of fried lard from the pan. It is thanks to the fat that our pork fried in a pan with slices of onions will turn out juicy and soft.
Add a little sunflower oil to the melted fat and wait until it becomes hot. Put the pork pieces in the pan. Stirring, we will fry them until golden brown, without covering the dishes with a lid.
Peel the onion and cut into half rings.
Add the onion to the meat and, stirring, continue to cook them together over low heat.
When the fried meat is browned in pieces in a pan, add the garlic cloves passed through the press.
Salt the meat and season the pork with onions with spices. I used paprika, black pepper and dried herbs. Coriander or rosemary works well.
We continue to fry the meat with onions over low heat, stirring the ingredients with a spatula so that the pork fried in a pan in pieces with onions cooks evenly. When the pork with onions becomes golden, turn off the heat. The readiness of the meat can be checked by cutting one piece with a knife.
Calories: Not specified
Cooking time: Not indicated
Now I will tell you how to fry pork in a pan so that it is soft and juicy. To make fried pork soft and juicy, marinate the meat in a mixture of lemon juice, onions and spices. The acid contained in the lemon juice will soften the meat fibers, the pork will absorb the spices better and fry faster. And onions will add a characteristic flavor and spiciness.
For frying, choose soft meat with fat. This is the neck (neck part of the carcass), the adrenal part or the shoulder blade. The meat from the back is also suitable. The tenderloin for frying is a bit dry, it is better to bake it in foil. You simply must try this one.
Ingredients:
- soft pork (shoulder in the recipe) - 400 gr.;
- salt - 0.5 tsp (taste);
- ground black pepper - 1 tsp (taste);
- lemon juice - 1 tablespoon;
- onion - 1 large head;
- vegetable oil - 3-4 tablespoons;
- boiled potatoes or mashed potatoes - for serving.
Recipe with photo step by step:
A piece of moderately fatty pork is poured over with cool water, dried. We cut into plates 2-3 cm thick. We do not cut off the fat, it will melt during frying and add juiciness to the meat.
We cut each layer into strips about 3-4 cm wide. With such a cut, the meat will quickly marinate and evenly fry.
Put the pork in a deep bowl. Salt to taste, sprinkle with black pepper. You can reduce the amount of pepper if you do not like spicy meat. In addition to pepper or instead of it, you can take Provence herbs or flavor the meat with thyme, rosemary, paprika - to your taste.
We chop a large head of onion in half rings. Add to the meat, mix with your hands, rubbing the spices and salt into the meat pieces.
Squeeze the juice from the lemon, sprinkle the pork. Vinegar is not suitable for this recipe, it will make the meat tough.
Mix again, cover and let stand for 20-30 minutes or leave for long-term pickling in the refrigerator. While the meat is marinating, prepare a side dish, in our case it is boiled potatoes with herbs.
Heat enough vegetable oil in a frying pan. Shake off the onion from the pieces of meat (it can be fried separately or added at the end of frying). Lay out the pork slices at a distance from one another. Fry over high heat, evaporate the meat juice. If you are cooking a large portion, fry in two skillets or in two batches so that the meat is fried and not stewed in its own juices. Be sure to cook one for your home as well.
As soon as the meat juice has evaporated, reduce the fire to medium. Turn the pork over and continue to fry until a delicious golden crust forms on all sides.
The side dish should already be ready, it is not recommended to heat the fried meat, it loses its juiciness. We spread a portion of the side dish on a plate, juicy pieces of fried pork. Sprinkle with fresh dill and serve. Bon appetit!
Of course, there is nothing easier than frying meat. So many people think so, but it is not entirely correct. How to fry pork in a pan so that it is soft, juicy and moderately fried? To do this, you need to follow some rules.
First, do not save when buying meat. Choose only the best, regardless of its price. This practically guarantees the perfect taste of the meat. And you don't have to think about how to fry pork. Choose only the best pieces. Neck, shoulder blade and leg are preferred.
Do not store fresh meat for a long time, especially if it is with blood. Start preparing it right away. Before you fry pork in a pan, decide on the recipe. This is necessary in order to know what pieces to cut the meat.
If the pork is fresh and of good quality, then it is not necessary to marinate it. Marinade is used to soften tough meat. Therefore, use it only as needed. But if you doubt the quality of pork, then marinate it in kefir, vinegar, lemon or soy sauce.
If you want to get an appetizing aroma and a real meaty taste, then you should not get carried away with seasonings. They should be in moderation. Especially those that have a pronounced taste and aroma.
Before frying pork in a pan, it must be washed and dried with a towel. This is necessary so that during the frying process it does not release a lot of moisture.
Cut the meat into bite-sized pieces and place on a hot skillet. Pieces of meat should not fit snugly against each other. Otherwise, a brown crust will not immediately form on the meat. This is necessary so that the meat retains all the juices and later turns out to be soft. This is the main rule of how to fry pork in a pan. Fast frying until golden brown is the key to success.
If you want to get really fried meat with a golden crust, then you should not cover the pan with a lid. Otherwise, it will look like a stew.
Large pieces of meat are prepared in much the same way. The meat must be washed and thoroughly dried using a paper towel. Next, cut it into pieces of the desired size across the fibers. Then sprinkle it with seasonings, salt and pepper. Large pieces of meat should be fried in a heated frying pan with the addition of oil. This must be done quickly. Pork needs about 5 minutes on each side.
You can check the readiness of a large piece of pork by piercing it with a wooden stick or other object. If pink juice appears at the same time, then you should slightly increase the cooking time. If the juice is clear, then the dish is ready.
Don't overcook the pork either, otherwise it will be dry and tough.
Before frying pork with onions, the same requirements should be met. The meat must be washed and dried. Fry in the same way. If there is a lot of meat, then take a large frying pan or fry the pork in small portions until a brown crust forms. Then, a few minutes before readiness, add onion sliced \u200b\u200bin half rings to it. Fry it until it becomes transparent. It is also important not to overcook the onion, otherwise it will be dry. It, like meat, should be juicy and tasty. Therefore, let him just absorb the aroma and juice of pork.
If you plan to add vegetables to the roasted meat, then do it after the pieces of meat are lightly fried. Therefore, before frying pork in a pan, prepare all the necessary ingredients. Then the whole cooking process will be continuous, and you will not accidentally overcook meat or vegetables.
To cook delicious fried meat, you need to follow a few simple rules. Then it will be juicy, tender and very fragrant.
You don't have to be a professional chef to cook delicious pork in a pan. Everyone can cope with this culinary "feat".
There are many recipes for pan-fried pork. Fragrant and delicious dishes prepared according to these recipes can be the highlight of a quiet family dinner and even a festive feast.
Features of the choice of meat and pans
Properly selected pork is a guarantee that the dish prepared from it will turn out to be unique. The main rule is that the meat used must be fresh (the color of such meat is pale pink). In order to be sure that the pork is fresh, it is recommended to touch the piece of meat you like: fresh meat does not stick to the skin of the finger, and the indentations from the touch disappear very quickly.
But during freezing and subsequent defrosting, pork becomes flabby and loses its juiciness and taste. If, nevertheless, it is not possible to purchase fresh pork, and there is only frozen meat in the refrigerator, it should be thawed gradually. Frozen pork is placed in the refrigerator for a day (not in the freezer), and then left at room temperature until completely defrosted.
It is better to choose meat with a fatty layer: it will give the dish tenderness and juiciness. But for frying, it is not recommended to use pork with very dense muscle tissue, as it will be too tough. Agree that there is little pleasure in eating "rubber" meat.
As for the dishes used for cooking, it should be a deep frying pan with a non-stick coating. Alternatively, you can use a cast-iron pan: such dishes heat up well and perfectly give off their heat to the products that are cooked in it.
How to cook flavorful fried pork with spices
For this appetizing dish, you will need the following set of products (calculation for 4 servings):
- 8 steaks;
- vegetable oil;
- 1-1.5 tsp salt;
- 0.5 tsp black ground pepper;
- 1 tsp Sahara.
It is better to take a pork neck and cut it across the fibers. The thickness of each steak should be 6-7 mm. Each piece is lightly beaten off (this can be done with a kitchen hammer or an ordinary bottle). After that, the spices are mixed and sprinkled with prepared meat. Vegetable oil is poured into the pan and heated well (it is important to remember: if the oil is poorly heated, the meat, as soon as it is placed in the pan, will immediately begin to stick to its surface). Pieces of meat are laid out in a pan at a distance of 2-3 cm from each other and fried over high heat (about 30-40 seconds), after which the fire is reduced and the steaks continue to be fried until golden brown. Then the meat is turned over, first fried over high heat, and then the fire is reduced and the heat treatment is continued until fully cooked. Fragrant juicy steaks are served hot: they are decorated with herbs or fresh vegetables.
You will need the following products:
- 550-600 g of pork (fillet);
- salt and black ground pepper to taste;
- 1 tbsp honey;
- 3-4 cloves of garlic;
- 7-8 cloves;
- 1/2 tsp ground cinnamon;
- 1/3 cup soy sauce
First of all, prepare the marinade. To do this, salt, black pepper, honey (before use, honey should be slightly warmed in a water bath) and chopped garlic are added to the enameled container. The components are thoroughly mixed, after which the mixture is enriched with soy sauce, cinnamon and chopped cloves.
The pork is washed, wiped with a paper towel and cut into small pieces, the thickness of which should be no more than 1.5-2 cm. After that, the pork is wrapped with cling film and lightly beaten.
The beaten meat is transferred to a small container and poured with soy marinade, and the dishes are covered with a lid or covered with cling film on top. The container is placed for 1-1.5 hours in the refrigerator, periodically shaking the container.
Next, the pork is laid out in a well-heated pan with vegetable oil. Pork is fried over high heat for a minute, after which the heat is reduced and the heat treatment is continued until a golden crust is formed. Then the meat is turned over to the second side and fried first over high heat, then they reduce the heat and fry.
Pork is served hot, sprinkled with finely chopped fresh herbs.
Ingredients for cooking:
- 1 pomegranate;
- 550-600 g of pork;
- a little crushed hot pepper;
- salt;
- a pinch of oregano;
- a little basil;
- vegetable oil.
Juice is squeezed out of the pomegranate fruit. The meat is washed, wiped with a paper towel, cut into portions and poured with pomegranate juice. Salt, oregano, basil, red pepper are also added here and mixed thoroughly. Marinate the meat for 1-1.5 hours in a cool place.
Pickled meat is laid out on a well-heated pan, where vegetable oil is first poured, and fried on both sides until cooked (first fried over high heat, and a minute after the start of heat treatment, the fire is reduced).
Indescribably delicious pork fried in a pan with mushrooms
The recipe for this dish is:
- 600-650 g of pork tenderloin;
- 300-350 g of fresh champignons;
- 70-100 g of fat;
- 2 tomatoes;
- 200 ml of high-fat sour cream (it is better to use homemade);
- 2 onions;
- 2-3 tablespoons vegetable oil;
- salt;
- ground black pepper;
- spices for meat.
The lard is washed, wiped with a paper towel and cut into small pieces. Vegetable oil is poured into the pan, it is well heated and the lard is fried. At this time, the meat is prepared: the pork is washed, dried and cut into thin plates of medium size. Pieces of meat are added to a frying pan with lightly fried bacon and fried on both sides until a beautiful golden brown appears. After that, the meat is laid out on a plate.
Onions are peeled, washed and chopped (cut into small cubes). Mushrooms are washed and cut into thin plates. Wash the tomatoes and cut into small cubes. In a pan where the meat was previously fried, fry the onion until golden brown. Then mushrooms are added here and continue to fry (on medium heat) for another 3-5 minutes. Then chopped tomatoes are sent to the pan. The mixture is salted, peppered, seasoned with spices and fried for another 7-8 minutes. After that, meat, sour cream are added here and everything is mixed well. Reduce the heat to low, cover the pan with a lid and simmer for 10-12 minutes.
The finished dish is served hot with boiled rice or mashed potatoes.
Enjoy the refined aroma and unique taste of juicy, pan-fried pork!
Greetings, curious readers of my blog! Agree that it is pork that is the most common "guest" at family dinners and festive feasts. The main thing is to cook it correctly. That's why I decided to talk with you about how to fry pork in a pan. I will teach you what you need to make it juicy, soft and divinely delicious 🙂
For frying, I advise you to use meat such as entrecote or tenderloin. A thin or thick edge and the inner muscle of the hind leg will also work. This meat is very soft and cooks quickly. Of course, the quality of the cooked food largely determines the age of the pig. The younger she is, the tastier the dish will be.
In addition, try to take pieces with a small fat layer. After heat treatment, this pork will be tender and juicy. The color of the meat should be pale pinkish, and the fat layer should be white.
I recommend for frying to take chilled, not frozen meat. If fresh is not available, then at least defrost the pork properly. Send the frozen product to the bottom shelf of the refrigerator overnight. And then another couple of hours, hold the meat at room temperature. But in warm water or a microwave oven, it is better not to defrost.
How much time to fry
The meat can be cut into cubes (2x2 cm), sticks (1x4 cm) or “plates” (about 1 cm wide). In this case, the frying time is 25 minutes. The flame of the fire should be medium.
For softness, beat the meat with a kitchen hammer and for a while. And if you go outdoors in the summer, be sure to cook a delicious barbecue. To make it soft and juicy,.
Fry a good chop for 5 minutes on each side. The time and quality of the dish still depends on the quality of the pan itself. On a thin-walled one, you can carry out quick roasting as in. But thick-walled dishes are suitable for stewing.
Recipes
Well, here are the recipes (among them there is a video recipe). I tried to describe the sequence of actions, so it will not be difficult for you to cook according to them.
How to cook steaks on a grill pan
Do you want to cook a steak for dinner that is served only in a restaurant? Nothing difficult. All in your hands. You will need meat and. And about all the subtleties of the technical process, I decided to tell in another article - (it hurts a lot of subtleties and didn’t enter here 🙂)
Cooking in pieces
And we will cook pork with mushrooms and prunes. The dish, I tell you, is indescribably delicious. For 400 grams of meat you will need:
- 200 gr of champignons;
- large onion;
- 1 PC. carrots;
- salt + ground black pepper;
- 6 pcs. prunes;
- ½ tsp turmeric;
- frying oil;
- parsley.
We wash the pork, dry it with a paper towel and cut into plump, but slightly elongated pieces. We pepper the meat, and then leave it for 10 minutes (let it “marinate”).
Now let's move on to vegetables. We chop the carrots into thin strips or rub them on a coarse grater. Chop the onion into half rings.
Pour oil into a heated frying pan and heat it up. Put the onion in a bowl and fry until lightly soft. Then lay the pork on top of the onion and fry on all sides. We put chopped mushrooms, chopped vegetables and turmeric there. Just don't forget to salt and pepper with freshly ground pepper. Cook for 5 more minutes.
Then we cut the pitted (pre-soaked) prunes in half and also send it to the pan. We continue to fry on low heat until cooked. Serve this delicious treat hot. Garnish with parsley sprigs when serving. And beautiful, and tasty, and useful. Straight, "3-in-1", as in advertising 🙂
How to stew with sour cream
I want to emphasize right away that I do not recommend using expensive meat for stewing. Choose for this brisket or the flesh of the shoulder blade.
And we will cook yummy from:
- ½ kilo of meat;
- 3-4 tbsp vegetable oils;
- salt + ground black pepper;
- ½ cup of water;
- 3-4 tbsp sour cream 15% fat.
Wash the pork, pat dry and cut into small pieces. Put them in a frying pan with hot oil. And fry for 10 minutes over medium heat. Do not cover the dish with a lid.
After pepper and salt, add sour cream with water. Next, the dish must be stewed over low heat under the lid for a third of an hour. Nothing complicated, but fragrant and tasty, how!
I share an interesting video on how to make them awesome ribs in the oven:
How to fry with onions
The recipe for this dish is simple. The main thing here is to remember the proportions. For every pound of pork, take 2 large or 3 medium onions. Well, you still need salt + freshly ground black pepper. You will also need vegetable oil for frying.
Cut the washed and towel-dried pork into small pieces. Try to keep them 4 cm long and 1 cm wide. Put them in a frying pan with hot oil. Fry over medium heat for 7 minutes on both sides.
While the meat is frying, let's take care of the onions. We clean the heads and cut into half rings. Lay out the onion. Fry the pork with onions for another 20 minutes on a fire with a medium flame. We do not cover the vessel with a lid. And also, do not forget to periodically turn the products over so that they do not burn.
Then salt and pepper the dish. Cover the pot with a lid and simmer for another 5 minutes. We take it off the fire. The meal is ready.
How to make on skewers
for 400-500 grams of pork you will need:
- a couple of medium-sized bulbs;
- carrot;
- fresh greens;
- salt;
- spices.
We wash the pork and dry it. Then we cut the meat into portioned pieces 1-1.5 cm thick (sort of mini-steaks). Lightly beat them off with a kitchen hammer on both sides.
Separately, we prepare the vegetable "stuffing". We rub the peeled carrots on a medium grater, chop the onion in half rings. Mix chopped vegetables with spices.
We spread the vegetable mixture on a piece of pork and cover with another on top. And so that our "pyramids" do not fall apart, we fasten them with wooden skewers. Next, spread the meat with a vegetable layer on a frying pan heated with vegetable oil. We fry the delicacy on all sides over medium heat.
Put the finished meat on a flat plate, take out the skewers and decorate with sprigs of greens. However, if desired, skewers can be left. Then get a kind of barbecue. The main thing - when you absorb this food, do not eat a skewer. Everything is so tasty that you can get carried away.
For more flavor and tenderness of the meat, marinate it before cooking. As a marinade, you can, for example, use soy sauce. By the way, it will give the dish a special juiciness and softness.
If you want to add a spicy flavor to pork, use a mixture of mayonnaise and horseradish for the marinade. The ratio of components to your taste. Coat the meat with such a fragrant mixture and leave that way for a quarter of an hour, and then cook. Only pieces of horseradish at first chill with meat.
And pineapple is also good for pickling. Only in this case it is better to cook 😉
When roasting pork, try to turn the pieces over with two spoons. I do not recommend doing this with a knife or forks. With such cutlery, you can pierce the meat, because of which it will lose its juiciness.
Friends, share the secrets of how you fry pork in a pan. I think every hostess has one. Therefore, do not restrain yourself. And for updates - there are still so many interesting things ahead. I wish you the best of appetite. And goodbye - until we meet again!
