There are many recipes for roast pork. Such a hearty dish is more often used for family dinners, but it is also served at festive feasts, since pork fried in a pan has an excellent taste and incomparable aroma.
Moreover, even a pork steak (from the ancient Greek “fry” - a cooked thick piece of meat), even a roast (meat cut into pieces of medium size) is cooked quite quickly. And this is important when the hostess has a minimum of time.
Fried pork - food preparation
The key to delicious pan-fried pork is the right choice of meat. Fresh meat must be used for cooking. If deep-frozen pork is taken, then it should be thawed gradually. To begin with, keep it in the refrigerator for more than a day, and then keep it until completely defrosted at room temperature.
It is advisable to take pieces of meat for frying, which have small fat layers - they will make the meat more tender and juicy. At the same time, you should not take meat with dense and thick muscle fibers - such meat will be hard when cooked. And the last thing - pork should be chosen in a pale pink color - it is this color that says that the meat is fresh and juicy.
Pork must be cut into portions. If the steak is fried, then the thickness of the meat should be approximately 3 centimeters. If a roast is being prepared, then the pork tenderloin is cut into medium-sized pieces. In addition, the meat must be washed with cold water, and then squeezed with your hands.
Pork fried in a pan - preparing dishes
For frying pork use a deep frying pan. You can use modern models with non-stick coating. Even better is to use cast iron pans, which heat up well and give off their heat to the food perfectly.
Recipe 1: Grilled Pork Steak
This hearty dish is prepared very quickly. In addition, meat fried in batter goes well with various side dishes - potatoes, cereals, salads.
Ingredients:
600 grams of pork fillet,
1/4 cup water
egg,
breadcrumbs,
salt, ground black pepper,
Cooking method:
1. Pork meat should be washed well and dried with a paper towel.
2. Pork should be cut into not thick layers and lightly beaten off for juiciness and softness.
3. In a separate bowl, thoroughly mix the chicken egg with salt, water and black pepper.
4. Each piece of pork should be dipped into the resulting homogeneous mass. Then the meat must be rolled in breadcrumbs, and then fried in a pan in vegetable oil, setting a medium heat.
5. Put the fried pork pieces on a dish with a side dish, garnish with herbs and serve.
Recipe 2: Pan-fried Pork with Mushrooms
The use of mushrooms gives a spicy taste to the dish. And it is best to use dried forest mushrooms for this recipe.
Ingredients:
4 portion slices of pork,
40 grams dry shiitake
8 garlic cloves,
10 juniper berries,
3 sprigs of rosemary
a teaspoon of balsamic vinegar
25 grams of butter,
ground black pepper, salt.
Cooking method:
1. Shiitake mushrooms should be poured with hot water, leaving them for 45 minutes.
2. Unpeeled garlic should be boiled for 10 minutes, then dried.
3. Pieces of pork meat should be rubbed with salt, vinegar and pepper.
4. Butter should be well heated in a pan and fry the meat in it until brown on both sides.
5. In the same pan, add dried mushrooms, crushed juniper berries, garlic, rosemary, and 8 tablespoons of the water in which the mushrooms were infused.
6. After that, the fire should be reduced almost to a minimum, cover the pan with a lid and simmer the meat with mushrooms for 15-20 minutes.
7. Salt the meat for about five minutes before the end of the stew. And before serving, peel the garlic.
Recipe 3: Fried Pork with Prunes and Mushrooms
This dish will be very appropriate on the festive table due to the exquisite taste that prunes and mushrooms give pork. At the same time, even a family dinner can turn this dish into a small holiday.
Ingredients:
400 grams of pork
200 grams of champignons,
onion,
5-6 pieces of prunes,
carrot,
half a teaspoon of turmeric
salt, spices for pork and pepper,
for frying - vegetable oil.
Cooking method
1. Washed pork meat should be cut into not thick, but slightly long pieces. Salt and pepper the meat, add spices.
2. Then start preparing vegetables: coarsely chop the onion, cut into long strips or rub the carrots on a coarse grater.
3. In a well-heated pan until golden brown, you need to fry the pork meat, not forgetting to salt it. Chopped mushrooms, carrots and onions, turmeric, as well as pre-soaked and then cut in half prunes should also be added there.
4. Until ready, all this should be fried over low heat. Serving to the table, it is better to decorate the dish with parsley sprigs.
If pork steaks are being prepared, then after cooking they need to be laid out on preheated dishes, and left in this form for about 5 minutes. After cutting the meat in half, this will stop the cooking process of the steak. Otherwise, it will continue to "reach".
So that the next attempt to cook a delicious meat dish does not end with the triumphant cooking of store-bought dumplings, it is enough to know a few tricks for the proper processing of this product at home. If one day they show and tell you how to fry pork in a pan so that it is soft and juicy, you will never spoil the meat. Some parts of the carcass are just perfect for frying: they have enough fat, which almost completely eliminates overdrying. And if the raw product is a little harsh, it is easy to fix it with a good marinade or a kitchen mallet.
Culinary Tricks for Softness, Juiciness and Appetizing
- Not every part of the carcass is suitable for cooking in a pan. To make the dish tender and literally melt in your mouth, choose pork with small fatty streaks in the thickness of the fibers (marbling). Fat during frying will melt and evenly soak the meat, due to which it will turn out incredibly soft. Boneless cuts are best suited for frying - neck, shoulder, ham, tenderloin. More fat is obtained brisket and loin.
- The age of the animal is important. The old product is noticeably tougher, sometimes there is an odor. "Young" meat has a pinker color, less pronounced surface texture, light fat without a yellow tint.
- It is recommended to fry any meat, including pork, in a pan with a thick bottom. Such dishes distribute heat more evenly and maintain a constant temperature for a long time.
- Fry the meat in small portions. If you immediately dump a large amount of cold raw materials into the pan, the temperature of the heated oil will drop. Due to this, a crust is not formed, which will seal all the meat juice inside. As a result, the dish will not come out juicy. Pork will be stewed, not fried.
- Before cooking, the raw materials must be processed: films, veins, excess fat are removed.
- To emphasize the natural taste, various marinades based on oil, wine, beer, fermented milk products, kiwi, onion, lemon and other products are used.
- The most successful spices and seasonings: mustard (in any form), pepper (red, black), basil, rosemary, garlic, coriander, zira, dry adjika, paprika, etc.
- Pork, unlike beef, does not exist roasting levels. It is forbidden to eat it undercooked, it is dangerous to health. An incompletely cooked dish is brought to the condition in the oven or under a closed lid in a pan, adding a little water or broth.
- When removing a dish from the fire, keep in mind that it continues to cook for some time under the influence of its own temperature. Therefore, it is important not to overdry the product.
- It is better to salt the meat at the very end of cooking. So it will lose less liquid.
Fragrant pieces of pork fried with onions
Ingredients:
How to deliciously fry pork on the stove so that it turns out juicy, soft and tender (recipe with photo):
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Wash the meat, process and be sure to dry it from moisture. It will prevent the marinade from being absorbed. Cut into pieces about the size of a matchbox or slightly smaller. Try to cut so that the larger side falls on the cross section of the fibers. This will keep more juice in the meat. |
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Clean the onion. Chop into thin half rings. |
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Mix pork with onions. Add your favorite spices or seasoning. Pour in some oil. Don't add salt just yet. |
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Stir. Marinate at room temperature for 30-40 minutes. Or cover and refrigerate for several hours. |
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Since the marinade already includes vegetable oil, you do not need to add a lot of fat to the pan. It is enough just to grease the bottom, especially if the dishes are non-stick coated. Heat up the pan. Lay out a small batch of pork to fry - 5-8 pieces. Cook over moderate heat for 2-3 minutes until golden brown. Salt the already prepared barrel. Put the fried pieces in a deep container. Immediately cover with foil or a lid to bring the middle to the condition. |
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Separately, bring the onion to a ruddy. |
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Stir before serving. |
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Enjoy delicious pork neck with a golden crust. |
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Roast the pork in a big chunk
Required products:
Cooking method:
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Rinse the main ingredient from small debris and bone fragments, remove all unnecessary. Blot with paper towels. Place in a deep bowl. |
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In this recipe, I used a minimum of seasoning so as not to spoil the natural taste of pork. Pour them into the oil to prepare the marinating mixture. Stir. |
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Brush the meat all over with the marinade. Put in a cold place for 2-8 hours. Turn periodically so that the fibers are evenly saturated with fragrant oil. |
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Fry in a preheated skillet over medium heat. Add some vegetable fat if needed. Grill the pork on each side for 3-4 minutes. The meat should be evenly golden brown. All the juice is “sealed” inside the fibers, and the meat will end up being soft and very juicy. If necessary, if the piece is irregular, tie it with kitchen string to obtain a relatively even surface. |
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Bring the dish to full readiness in an oven preheated to 180 degrees. Approximate cooking time is 20-30 minutes depending on the size of the cut. Steaks are brought in the oven for 5-7 minutes. Pour the rest of the marinade into the mold and do not forget to salt each barrel. If you don't have an oven, put the piece back into the skillet. Pour in a little clean water, literally just to cover the bottom. Cover with a lid or aluminum foil. Simmer over low heat for about half an hour. |
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Presumably ready meat pierce with a toothpick. Got clear juice? Ready! Serve! |
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Pork chops fried in batter and breadcrumbs - quick and tasty
Required:
Step-by-step photo recipe for making batter and frying delicious pork:
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Cut a piece of pork pulp (I had a neck) into thin (2-3 cm thick) wide pieces. If desired, beat them with a kitchen mallet through cling film (so as not to break the fibers). An alternative option is to fry unbeaten blanks. Then you get a variation of schnitzels, not chops. |
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Rub the meat on all sides with spices (crush the garlic into gruel) and a little salt (the rest will go into batter). |
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Mix eggs with salt and kefir (sour cream). Whisk. |
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Mix flour with cornstarch and baking powder. Sift. Add dry ingredients to wet ingredients gradually to adjust the consistency of the batter. |
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It should turn out fluid, enveloping and homogeneous. |
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Dip the pork in it. |
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And roll in breadcrumbs. I strongly advise against using store-bought ones, it is better to make breading from yesterday's bread at home. |
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Fry 2 pieces over medium heat in hot oil until golden brown for 2-4 minutes on each side. Remove cooked chops from skillet and place on paper towels to soak up excess oil. |
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The pork is crispy on the outside and soft on the inside. The fibers remain juicy due to the fact that the batter and breading do not allow the juice to flow out. Well, very tasty! |
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How to properly and tasty cook fried pork. Fried pork - general principles and methods of preparation.
In cooking, there are many different ways to cook pork.
Probably, among all this huge abundance of all kinds of recipes, one of the most beloved by all of us is pan-fried pork. Of course, nutritionists do not really favor this particular method of heat treatment of meat and unanimously advise us to abandon fried meat and prefer it as an alternative, for example, steamed or oven-cooked meat. But, you see, sometimes you want to treat yourself to fragrant tender pork with such an appetizing ruddy crust.
Pork fried in a pan looks equally appropriate both as an everyday dish and as a festive dish. Cooking this dish is not at all difficult, because pork cannot be called a capricious meat that requires some special preliminary preparation and a long cooking time.
You can fry pork in a pan in different ways. Someone prefers large portions of meat and cooks steaks, while someone likes finely chopped meat and cooks, for example, roast pork or beef stroganoff. In any case, no matter which fried pork recipe you choose, this dish is prepared quite quickly and simply. And this is a very significant factor in the conditions of constant shortage of time.
Read also:
Pork fried in a pan can be served at the table with absolutely any side dish. The most popular of them, of course, is potatoes, cooked in a wide variety of variations. Pork also goes well with white boiled rice, pasta, buckwheat and any vegetables. Gourmets do prefer to eat fried pork with fruits, such as apples or pineapples. In a word, this seemingly elementary dish can be served differently each time, thereby decorating your table and delighting guests and household members.
Fried pork - food preparation
When planning to cook roast pork, perhaps the most important thing you should take good care of is the choice of meat. The ideal option here, of course, would be fresh steam pork. It is instantly fried and guaranteed to be very tender and melt in your mouth. But, to our great regret, we are far from always able to find such meat on the shelves of modern stores. Therefore, we have to be content with chilled, and even completely frozen pork. So in this case it is very important to understand that frozen meat must be able to defrost properly. Only then will you be able to cook a delicious dish out of it.
First, you need to take care of defrosting in advance. Namely, put the pork on the bottom shelf of the refrigerator at night and then let it lie down at room temperature for several hours in the morning. Then, for lunch, your household will be able to enjoy delicious pork arena. Never defrost meat in the microwave. It is also unacceptable to use warm water for this. If you do not have time to defrost meat correctly and competently, it is better to postpone cooking fried pork until a more appropriate moment.
For frying, pitted meat tenderloin with a small fat layer is best suited. Due to this, the finished meat is incredibly tender. Thawed pork should be thoroughly rinsed under running water and then dried with paper towels. Next, you need to cut it into pieces of the size you need and start frying.
Video recipe - fried pork in a pan
It should be remembered that steaks are cut quite thickly, and meat for roasts can be cut into thin pieces. No need to fry pork in a large amount of vegetable oil. This is quite fatty meat, and therefore it will be enough to lightly grease the pan. During the frying process, you will see that a sufficient amount of fat is rendered from the pork itself.
If you want to cook pork with potatoes or some other vegetables, then you do not need to immediately put everything in one pan and fry at the same time. Then you will get porridge, and the meat itself will not be fried, but some kind of half-stew. It is better to fry the meat separately first, then the vegetables, then mix everything together and warm it up for a few minutes.
Do not forget also that pork, just like any other meat, is very fond of spices. Therefore, when cooking fried pork, be sure to use black and red ground pepper, thyme, coriander, rosemary, ground mustard and more. But salt is best added to the finished dish, otherwise it can take away all its juiciness from the meat.
Pork fried in a pan - preparing dishes
Of course, in order to cook fried pork you need a good frying pan. It can be cast iron, ceramic, or a modern non-stick frying pan. The main thing is that the sides of the pan are high enough so that you can freely turn the meat over without staining the entire surface of the stove with splashing juice.
Pork fried in a pan - the best recipes
Recipe number 1. Pork fried in a pan with vegetables
Vegetables always add color to any dish, so fried pork with vegetables will give you not only gastronomic, but also aesthetic pleasure. And this is very important, especially when it comes to serving dishes on the festive table.
To cook pork fried in a pan with vegetables, you will need the following ingredients:
- Pork pulp - 600 grams.
- Bulgarian pepper - 2 pieces.
- Onions - 3 heads of medium size.
- Carrots - 2 pieces.
Cooking instructions:
1. We pre-thaw the pork as described above. Then we wash the meat under running water, dry it with paper towels and cut into small pieces. Sprinkle the meat with spices and seasonings. In a frying pan, heat a small amount of vegetable oil, spread the pork and fry at maximum heat until golden brown, not forgetting to stir occasionally. It is not necessary to cover the pan with a lid. Then we transfer the finished meat to a large plate, salt and leave to rest.
2. At this time, let's cook vegetables. We clean the onion from the husk, rinse and cut into half rings. Peel the carrots, rinse under running water and rub on a coarse grater. In the same pan where our pork was cooked, fry the vegetables until golden brown.
3. Bulgarian pepper is best taken in different colors, so the dish will turn out even more colorful. So, rinse the pepper, remove the seeds and the stalk. Cut into thin strips, send to the pan with the rest of the vegetables, mix and fry everything together for a few more minutes. After that, add a little rested meat to the vegetables, mix well, warm everything together for a couple of minutes and turn off the heat.
We spread the finished pork fried in a pan with vegetables on a beautiful dish and serve hot to the table.
Bon appetit!
Recipe number 2. Pork fried in a pan with potatoes
Probably fried pork with potatoes, this is one of the most varied variations on this theme. Unfortunately, not always and not everyone succeeds in preparing this dish in such a way that it is not a homogeneous consistency, but separate ruddy and appetizing potato and meat pieces. Thanks to our detailed recipe, you will be able to cook the most delicious fried pork with potatoes.
To cook pork fried in a pan with potatoes, you will need the following ingredients:
- Pork tenderloin - 500 grams.
- Potato - 7 medium-sized tubers.
- Onion - 1 head.
- Vegetable oil - 3 tablespoons.
- Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. We wash the pork under running water, dry it with napkins and beat it off with a kitchen hammer. Then we cut the beaten meat into thin long pieces and sprinkle with spices and seasonings. In a frying pan, heat a small amount of vegetable oil, spread the pork and fry at maximum heat without a lid for ten minutes. During this time, the meat should be evenly covered with a golden crust, but not burnt. We shift the finished meat into a saucepan, cover with a lid and leave to rest.
2. At this time, peel the onion from the husk, rinse and finely chop. Peel the potatoes, wash and cut into thin oblong sticks. In the same pan where we cooked the pork, first fry the chopped onion until golden brown, then send the potatoes to it, salt, mix and fry until tender. No need to constantly stir the potatoes, otherwise they will all fall apart.
3. When the potatoes are cooked, transfer the meat back to the pan, mix and fry everything together for another couple of minutes. After that, remove the pan from the heat, cover with a lid and let the finished dish brew a little.
We serve the finished fried pork with potatoes to the table hot, decorating with finely chopped greens. Especially delicious with cold milk. Bon appetit!
Recipe number 3. Pork fried in a pan with mushrooms
Meat combined with mushrooms has long been a classic, so this dish will always be a win-win option and will suit both everyday and festive tables.
To cook pork fried in a pan with mushrooms, you will need the following ingredients:
- Pork tenderloin - 600 grams.
- Fresh champignons - 300 grams.
- Sour cream with a high percentage of fat - 200 grams.
- Fat - 100 grams.
- Fresh tomatoes - 2 pieces.
- Onions - 2 heads of medium size.
- Vegetable oil - 2 tablespoons.
- Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. Cut the lard into small square pieces. We wash the pork under running water, dry it and cut into thin slices of medium size. In a frying pan, heat a small amount of vegetable oil, first fry the lard for several minutes, then add the meat pieces and fry them on both sides until golden brown. Transfer the fried meat to a plate.
2. Peel the onion, rinse and chop finely. Wash mushrooms, clean and cut into thin slices. Wash tomatoes and cut into cubes. In the same pan where the meat was cooked, first fry the chopped onion until golden brown, then add the mushrooms, mix and fry everything together for five minutes, stirring occasionally. After that, we send tomatoes to the pan, salt, pepper, mix and fry for another seven minutes. Now we return the fried meat to the pan, add sour cream, mix, reduce the heat and simmer under the lid for ten minutes.
We lay out the finished pork fried in a pan with mushrooms on portioned plates and serve with boiled white rice or mashed potatoes. Bon appetit!
Video recipe - how deliciously fried pork in a pan
1. In the process of frying, it is very important not to overexpose the meat in the pan and remove from heat when all the moisture has completely evaporated.
2. It is necessary to fry pork with a small amount of vegetable oil, otherwise the dish will turn out to be very fatty and difficult for the digestive tract.
3. Pre-beaten pork before frying will cook much faster.
4. In no case should you cover the pan with a lid during the frying process, otherwise the meat will not be fried, but stewed.
5. You need to fry the pork at maximum heat so that a crust immediately forms on the meat, which prevents the juice from flowing out and allows the meat to remain tender and juicy.
How to fry pork in pieces in a pan with onions so that it is tender, juicy and soft? Step by step recipe with photos. Video recipe.
Recipe content:
Fried pork in slices in a pan with onions, despite the rather high calorie content, is one of the best meat dishes. Of course, we must not forget about the excessive consumption of fried pork meat, because. it greatly affects the figure and excess weight. But occasionally you can treat yourself to a real dish - tender fried pork. Moreover, the dish does not require special skills and experience in cooking and does not cause difficulties at all. In addition, pork is very rich in vitamins, iron, zinc and is good for heart activity. Therefore, it should definitely be used on the menu. After all, the dish is very versatile. It is always held in high esteem in the countryside, it is served at a festive feast, and of course, it is used in the daily diet.
And although special culinary experience is not required to prepare this dish, it is important to choose the right quality pork. It is preferable to cook the dish from fresh fresh meat: it is always softer and juicier when cooked. You can choose fresh pork according to the following criteria. It always has a light pink hue. If the meat was pre-frozen, then it must be properly thawed. For example, in the evening, take it out of the freezer and leave it on the bottom shelf of the refrigerator. Take it out of the fridge in the morning and let it thaw completely at room temperature. Never use a microwave to defrost. It will permanently ruin the product.
- Calorie content per 100 g - 254 kcal.
- Servings - 4-5
- Cooking time - 45 minutes
Ingredients:
- Pork - 1 kg
- Ginger powder - 1 tsp
- Salt - 1 tsp or to taste
- Black ground pepper - a pinch
- Vegetable oil - for frying
- Provence herbs - 1 tsp
- Onion - 2 pcs.
Step by step cooking fried pork slices in a pan with onions, recipe with photo:
1. Wash the meat, remove the film, cut off excess fat, dry with a paper towel and cut into pieces with sides of about 4 cm. larger pieces always come out juicier.
2. Peel the onion, rinse and chop into half rings.
3. Pour vegetable oil into the pan and heat. Put in the pork pieces and turn on the big fire.
4. Fry it quickly, stirring occasionally until golden brown. This will keep the meat as juicy as possible.
5. Add onions to it, turn on medium heat.
6. Continue frying the meat until the onion is transparent.
7. Season it with herbes de Provence and ginger powder. Salt and pepper.
8. Stir and fry, stirring occasionally, until cooked through. Take a sample as follows. Cut a piece with a sharp knife. If clear juice oozes out, then the meat is ready. If the juice comes out with blood, then continue to cook it for another 5 minutes and try again. The total roasting time for pork is no more than half an hour.
Serve the finished fried pork to the table after cooking with mashed potatoes, boiled spaghetti or rice.
Hello my curious readers. Tell me, you will be able to fry the meat so that it is soft and juicy inside. And the outside was covered with a crispy crust? If not, don't fret. After all, everything in life can be learned if you want. And I have a surprise for you 🙂 I want to reveal to you the secret of how to fry meat in a pan to make it amazingly tasty
The entire preparatory process can be conditionally divided into several steps:
- We choose the right product. To cook meat in this way, it is better to take a chilled tenderloin or good quality fillet. You can also take any other part that does not require long-term heat treatment. Otherwise, long frying will turn the finished product into a “sole”. And yet, cut it into pieces should be across the fibers.
- Cut off the meat first. This will help soften tough fibers. Thus, the product becomes much softer and faster processed by the body.
- We marinate. So the product will cook faster and turn out much tastier. The simplest marinade option is pepper, garlic and vegetable oil. To do this, rub the meat with a mixture of crushed garlic and ground black pepper. And on top of the product should be coated with vegetable oil. Pickling time ranges from a third of an hour to several hours, or even days. A few more options for marinating meat.
- We select a suitable frying pan. A pot for frying beef, turkey or other meat should be with a cast thick bottom. It can be aluminum or cast iron. In the first case, the pan must have a non-stick coating. Yes, and the size of the dish should correspond to the amount of product that you will cook.
In addition, you should determine in advance the degree of roasting that you want to get. It all depends on the technology of cooking the dish, the meat from which you cook, and other circumstances.
How much to fry
How long to cook meat depends on many factors. For example, the type of selected product. Old pork will take much longer to cook than veal or chicken. And the size of the pieces also affects the cooking time.
Fresh veal is usually cooked over high heat for 3 minutes each side. Then 3 more on low heat with the lid closed. And to fry the bars from this meat, it will take about 10 minutes. Cooking is carried out on a medium power fire.
Pork, cut into sticks, is fried for about 25 minutes. But I do not advise cooking chops for more than 10 minutes. 5 minutes on each side is enough. I shared the recipes for cooking dishes from such meat in the article “how to fry pork”.
If roasting turkey, the cooking time depends on the part of the carcass. The legs are fried for 35 minutes over medium heat. Frying the fillets will take that way 20 or 25 minutes.
Last weekend, by the way, we went to friends in the village. They cooked a leg of lamb in a cauldron over an open fire. They cut it into pieces, added onions, carrots, allspice and black pepper. They probably simmered for 1.5 hours. Mmmm...it was amazing. I couldn't eat 🙂
Kazan was not imported, but our Russian one. Kukmara company. I have been eyeing this brand for a long time. If anyone at home uses the dishes of this company, write your reviews. How is it for you, how long does it last and how to use it.
Delicious recipes
I won’t let you go without original recipes 😉 You will definitely want to cook at least one of them.
Delicious with onions
Masterpiece Ingredients:
- 0.6-0.7 kg of fresh meat (beef or pork);
- large onion;
- 1 tsp sugar and salt;
- black freshly ground pepper to taste;
- vegetable oil or lard.
We cut the meat into pieces, the size of which should be slightly smaller than the dimensions of a matchbox. Then we mix sugar with pepper and season the product with this mixture. Mix the ingredients well and leave for 10 minutes.
Shred (but not very finely) peeled onions. We heat the fat in a pan and put the onion here, frying it until golden. Then put the meat on the onion pillow. Cook until golden brown over medium heat. Turn the pieces over several times while frying. And before the end of cooking, add salt to the dish.
No lids! If you cover the dish, then your fried meat will turn into a stew. And this is a completely different dish. Cooking recipes.
To give the finished dish a creamy taste, put 50 grams of butter at the end of cooking. I spied this trick from one chef. Guys, the taste changes awesome. Be sure to try.
Serve the finished dish with a suitable side dish. It can be puree, boiled rice, vegetables, etc. Whatever your darling wants on this day. Well, or quickly prepare 😉
How to fry in pieces
For such a yummy, prepare:
- 1.5 kilos of meat (for example, pork);
- egg;
- 20 ml of freshly squeezed lemon juice;
- 100 ml of oil (olive or other vegetable);
- breadcrumbs;
- salt + spices to your taste.
And we will start cooking this dish by making the marinade. Therefore, beat the butter with the egg and juice. Add the above spices to the marinade and add it. If you wish, you can take ready-made spices for meat.
We wash the meat, wipe it dry and cut into pieces. The length of such pieces should be no more than 2 cm. Next, we send the pork to the marinade and put the bowl in the refrigerator for 3 hours. Roll the pieces soaked in the marinade in ground breadcrumbs. If there is no breading, then take the crackers and grind them in a blender.
We heat the oil in a frying pan and place the pork here. Fry the meat over medium-high heat, turning it over periodically. Here is the meal and it's ready. It turns out very tasty. And what a scent! He is simply divine.
Cooking on a grill pan
- a couple of pieces of pork on the rib (each about 300 gr);
- 100 ml of white wine;
- 1 tbsp balsamic vinegar;
- freshly ground black pepper + coriander;
- coarse salt;
- mint, basil or other aromatic herb of your choice.
We start cooking with pickling. For the marinade, we take wine and balsamic vinegar. Salt the pork pieces and sprinkle chopped coriander on top. Then pepper and sprinkle with dried herbs.
After that, put the pieces of pork in a glass dish and pour the marinade. It does not matter if the marinade does not completely cover the meat. Just turn the pieces over after 1-1.5 hours. I recommend marinating pork for 3 hours. Dip the pieces removed from the marinade with a paper kitchen towel. Then beat them so that the thickness of the meat does not exceed 1.5 cm.
Lightly grease the surface of the grill pan with oil. We heat the dish and put the chops here. We fry this yummy for a total of 18-20 minutes. To get a beautiful mesh on the product, unroll the pieces every 4 minutes.
Serve such a delicious dish by pouring soy sauce on top and crushing chopped herbs with a small piece of butter. The peculiarity of this dish is that it is better to serve it with a minimum amount of side dish. It is better to cook vegetables in the same pan - fresh sweet peppers, some tomatoes or eggplant slices. I guarantee that the whole house will come running to the smell of such a dish 🙂
With fragrant gravy
This dish is not particularly culinary elegance. But from that it is no worse than other meat dishes. To prepare it, take:
- 0.5 kilos of chilled meat;
- 2 pcs. small carrots;
- 1 tbsp wheat flour;
- 2 pcs. medium onions;
- 3-4 tbsp tomato paste (focus on the desired acidity of the gravy);
- water;
- salt + ground pepper.
Start cooking by processing the main product. We wash the meat, blot it with a paper towel and chop into small cubes (say, 2x2 cm). We spread these pieces on the hot oil in a frying pan. We fry until ready. Just before the end of cooking, salt and pepper the meat.
We chop the onion peeled from the husk in half rings, and coarsely grate the peeled carrots. When the meat is fried, add onion with grated carrots to the pan. Cook the meat with vegetables for a few more minutes, occasionally mixing the ingredients.
Next, add flour and tomato paste. Mix everything quickly. You can not hesitate at this stage, because lumps will appear. Add a little water (about 250 ml), mix the ingredients thoroughly and add salt.
We cover the vessel with a lid and, after making a small fire, stew the meat with gravy for about 7 minutes. Just do not forget to turn it over, because it can burn. Serve with boiled pasta, rice or vegetables.
Additional Tricks
When frying meat in pieces, the distance between them should be 1-1.5 cm. Thanks to this, it will be possible to achieve an appetizing golden brown. If there is a lot of meat, and the pan is small, it would be right to fry in several passes.
During cooking, do not turn the pieces too often. Do this only when the underside is browned.
I recommend salting the meat at the final stage of frying (the exception is cooking on a grill pan). Salt promotes the release of meat juice, which is why the finished product is dryish. And this, of course, affects the taste of the dish.
Do not put meat in unheated oil. Because of this, the meat will lose its juiciness. And the hot oil will “seal” the juices in the meat. Therefore, it will turn out tender, tasty and juicy.
These are just a few of the tricks for making awesome roast meats. I have so many more interesting and valuable things in store for you. Therefore, readers, subscribe to updates. And post links on social networks to your friends. I wish you culinary inspiration and say: bye!
