How many minutes to fry pork meat in a frying pan. What is the best cut of pork to fry in a pan? Why is pork meat dangerous to eat if it is not cooked well?

Pork is one of our favorite types of meat. And although many argue about whether it can be eaten by those losing weight, for many this meat has been and is the main food product. The question of how long to fry pork is not asked experienced chefs and here's why. The degree of doneness of meat, which relates to the well-known doneness of steak, has nothing to do with pork. This meat often contains helminths, so the only answer to the question of how long to fry pork is: until full readiness.

How long to fry pork in a frying pan

To prepare a dish such as fried pork with onions, you need to take tenderloin or any other soft meat, which must be fresh and not frozen before. Pour a little oil into the pan, cut the meat into pieces about 3 centimeters. Fry the meat until golden brown crust on all sides, and when it starts to brown, add salt and pepper. If you do this earlier, the pork will release its juices and will be tasteless. At about the same time, add a lot of onion cut into half rings to the meat. For how long you need to fry pork in a frying pan, look at the meat. After about 10-15 minutes, the onion will become transparent and the meat will acquire a beautiful, even golden color. How long to fry the pork until cooked, check with a fork, the meat is already ready, but you can cover it with a lid and turn it off after 5 minutes. The entire process, how long you will fry the pork in a frying pan until cooked, will take you 30-45 minutes.

How long to fry pork shish kebab

ribs - 20-25 minutes;
tenderloin – 25-30 minutes.

In this case, the meat on the skewer must be constantly turned over so that it browns evenly on the coals on all sides. It is also worth remembering how long to fry pork on the grill - turn it at least 3 times, cooking time will be about 25-30 minutes for large pieces, steak - 15-20 minutes.

How long to fry pork chops

To prepare the meatballs, you need to make a batter, then fry the meatballs until cooked on both sides until golden brown. How long to fry pork chops until golden brown. To do this, pour oil into a frying pan and heat it well. Then roll the meatballs in batter and place in a frying pan. When browned on one side, turn over and fry until done. How long to fry pork chops - 10 minutes on one side over medium heat, and 7-8 minutes on the other.

For another attempt to cook something delicious meat dish didn’t end with the triumphant cooking of store-bought dumplings, it’s enough to know a few tricks correct processing this product at home. If you are once shown and told how to fry pork in a frying pan so that it is tender and juicy, you will never spoil the meat. Some parts of the carcass are simply ideal for frying: they have enough fat, which almost completely eliminates drying. What if raw product a little tough, this can easily be corrected 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 frying 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). During frying, the fat will melt and evenly saturate the meat, making it incredibly soft. Boneless cuts are best suited for roasting - neck, shoulder, ham, tenderloin. Brisket and loin are fattier.
The age of the animal is important. The old product is noticeably harsher, and sometimes there is an odor. "Young" meat has more pink, less pronounced surface texture, light fat without a yellow tint.
It is recommended to fry any meat, including pork, in a frying pan with a thick bottom. Such cookware distributes heat more evenly and maintains a constant temperature for a long time.
It is necessary to fry the meat in small portions. If you immediately pour it into the frying pan large number cold raw materials, the temperature of the heated oil will drop. Due to this, a crust does not form, which seals the entire meat juice inside. As a result, the dish will not come out juicy. The pork will be braised rather than fried.
Before cooking, the raw materials must be processed: films, veins, and excess fat are removed.
To emphasize the natural taste they are used various marinades based on oil, wine, beer, fermented milk products, kiwi, onion, lemon and other products.
The most successful spices and seasonings: mustard (in any form), pepper (red, black), basil, rosemary, garlic, coriander, cumin, dry adjika, paprika, etc.
Pork, unlike beef, doesn't exist degrees of roasting. It is prohibited to eat it undercooked; it is dangerous to health. An incompletely cooked dish is brought to perfection in the oven or under closed lid in a frying pan, adding a little water or broth.
When removing the dish from the heat, 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. This way 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):

Wash the meat, process it 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 largest side area falls on the cross section of the fibers. This will leave more juice in the meat.
Peel the onion. Chop into thin half rings.
Mix pork with onions. Add your favorite spices or ready-made seasoning. Pour in some oil. Don't add salt yet.
Stir. Marinate at room temperature 30-40 minutes. Or cover and hide in the refrigerator for several hours.
Since the marinade already includes vegetable oil, you don’t need to add a lot of fat to the pan. It is enough to simply lubricate the bottom, especially if the dishes are non-stick coating. Heat the frying pan. Place a small batch of pork to fry - 5-8 pieces. Cook over moderate heat for 2-3 minutes until golden brown. Salt the finished barrel. Place the fried pieces in a deep container. Cover immediately with foil or a lid so that the center reaches perfect condition.
Separately, brown the onion.
Stir before serving.
Enjoy the delicious pork neck With golden crust.

Fry the pork in one large piece

Required Products:

Cooking method:

Main ingredient rinse to remove small debris and bone fragments, remove all unnecessary items. Blot with paper napkins. Place in a deep bowl.
In this recipe I used a minimum of seasonings so as not to spoil natural taste pork. Toss them in oil to make a marinating mixture. Stir.
Brush the meat on all sides with marinade. Place in a cool place for 2-8 hours. Turn over periodically so that the fibers are evenly saturated with aromatic oil.
Fry in a preheated frying pan over medium heat. Add a little if necessary vegetable fat. Fry the pork on each side for 3-4 minutes. The meat should be evenly covered with a golden crust. All the juice will be “sealed” inside the fibers, and the meat will ultimately be soft and very juicy. If necessary, if the piece has an irregular shape, tie it with kitchen string to obtain a relatively flat surface.
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. The steaks are cooked in the oven for 5-7 minutes. Pour the remaining marinade into the mold and do not forget to salt each barrel. If not oven, return the piece back to the pan. 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.
Puncture the supposedly finished meat with a toothpick. Is there clear juice? Ready! Serve it up!

Pork chops fried in batter and breadcrumbs - quick and tasty

You will need:

Step-by-step photo recipe for preparing batter and frying delicious pork:

Piece pork pulp(I had a neck) cut into thin (2-3 cm thick) wide pieces. If desired, beat them with a kitchen hammer through cling film(so as not to break the fibers). Alternative option- frying unbeaten preparations. Then you get a variation of schnitzels, not chops.
Rub the meat on all sides with spices (crush the garlic into a paste) and a small amount of salt (the rest will go into batter).
Mix eggs with salt and kefir (sour cream). Whisk.
Mix flour with starch and baking powder. Sift. Add the dry ingredients to the liquid ingredients gradually to adjust the consistency of the batter.
It should turn out fluid, enveloping and homogeneous.
Dip the pork in it.
And roll in breadcrumbs. I categorically do not recommend using store-bought ones; it is better to make breading from day-old bread at home.
Fry 2 pieces at a time over medium heat in hot oil until golden brown, 2-4 minutes on each side. Remove the cooked chops from the pan and place on paper towels to absorb excess fat.
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 prevent the juice from leaking out. Well, very tasty!

9 months ago

In fact, it is very difficult to imagine lunch, dinner, and especially festive table without meat, in particular without pork. However, in order to enjoy the taste to the fullest, you first need to cook the pork properly. After all, if meat, for example, is not cooked until cooked, there is a risk of getting an intestinal infection, food poisoning or simple indigestion. In addition, it is important not to come across low-quality meat. Therefore, first, let’s look at how to choose the right pork.

Rules for choosing pork

First of all, you should pay attention to the color of the piece of meat offered to you. It should be pink, and in no case red or burgundy. In addition, there should not be any rainbow inclusions on the surface of the piece.
Pay attention to those pieces that are cut across the grain. Such meat will fry faster and will be much more juicier than that, which was cut along the grain.
Try not to purchase pork with streaks. This kind of meat finished form, it will be very difficult to chew. As a last resort, a very small number of veins are allowed.
If you decide to purchase already cut steaks, pay attention to those pieces that are about 10 cm long and at least 2 cm thick.
Please pay special attention into pieces of pork that have a small layer of fat on them. When cooked, such meat will be much juicier and more tender than meat that was completely without fat.
The meat itself should under no circumstances be sticky, and when pressed, clear juice should be released.
And, of course, it is worth mentioning that it is best to purchase chilled meat rather than frozen. Refrigerated will cook much faster, and the end result will be much better. tastier than that meat that has been frozen.

So, you purchased a piece of pork, which you now decide to fry. What should you do right before you put the pieces of meat in the pan?

First of all, it is necessary to rinse the meat thoroughly and also check for the absence of various debris or small bone fragments. After all, both can cause a lot of unpleasant moments while eating.

In the event that you have purchased big piece pork, and it must be cut into smaller pieces, this must be done across the grain. This way you will keep all the juice inside the meat.

Do not pre-salt the pieces prepared for frying. This can cause all the juices to leak out of the pork during frying, resulting in tough meat.

Before you put the meat in the pan, be sure to heat it well. This must be done to ensure that the meat does not stick to the dishes.

Do not place the prepared pieces of pork too closely together in the pan. If there is not enough space, it is best to fry the meat in two or three stages. Otherwise, it may not be fried, but stewed, and you will never get a golden brown crust.

As mentioned above, pork can be fried for different amounts of time. It depends on what container and where you are going to fry it, as well as on the cooking method.

Sliced in small pieces Pork is fried over medium heat. Cooking time takes about 25 minutes.

The chopped pieces of meat will fry until done in 10 minutes.
Pork steaks must be fried high fire, cooking time is 5 minutes for each side of the piece. Then the heat is reduced, the pan is covered with a lid, and the pieces are left for another 10 minutes.
How long to fry pork in pieces in a frying pan with onions? For this cooking method you will need 3 onions per half kilogram of meat. The meat is fried in a frying pan for 7 minutes, then the onion, previously cut into half rings, is added to it. Cook the meat and onions over medium heat for about 20 minutes; there is no need to cover the pan with a lid. Once the specified time has elapsed, cover the dish with a lid and simmer for another 5 minutes.

If you come across the meat of a middle-aged pig, you must first fry it over high heat until golden brown, and then continue cooking under the lid. The process will take from 25 to 50 minutes depending on the amount of meat and its thickness.
If you pre-marinate the meat before frying, the frying process will take 10 minutes less than usual.
In case you decide to fry pork in large pieces, first fry it over high heat for 5 minutes for each side of the piece. Then cover the pan with a lid, reduce the heat, and simmer the pork until cooked. If necessary, you can add water to the pan, preferably boiling water. The cooking process will take at least half an hour.
If you are frying meat that has been frozen, increase the cooking time by 5 minutes from normal.
You can also fry pork in a slow cooker. To do this, turn on the frying or baking mode and note the time. It will take 30-40 minutes to be ready..
You can also fry pork on a baking sheet. To do this, prepared pieces of meat need to be beaten, sprinkled with salt and pepper, and also rolled in flour. Then the meat is placed on a greased baking sheet and sprinkled with grated cheese. At a temperature of at least 220 degrees, the cooking time will be about 25-30 minutes.

Fragrant roast, juicy pork steak and medallions - all these dishes, just by their name, already work up an appetite. And to prepare such a delicious masterpiece, you should know how to choose the right meat, what spices you need to add and how long to fry the pork in a frying pan.

We fry pork according to all the rules

Every housewife knows that it is not worth frying pork in a frying pan for a long time, because then it loses its taste and becomes dry. In principle, experienced chefs never focus on time frames, but do everything “by eye”: if a piece is evenly fried, it appears delicious crust and a tempting smell, the pork is ready.

But if you are just starting to learn the basics culinary arts, frying pork can be a real challenge. It often happens that the meat either remains raw on the inside and aromatic on the outside, or is completely dry. A completely logical question arises: how to fry pork correctly and how long does it take?

Firstly, it all depends on the quality of the chosen meat. For example, if you bought a wonderful neck piece, then it will be much easier and faster to cook than a loin. Secondly, the size of the pieces is of great importance: small ones cook faster, larger ones, respectively, longer. It is the last point that we will focus on.

Let's look at how long to fry pork in a frying pan:

If meat for a long time was stored in freezer, its cooking time should be increased by 3-5 minutes, and better fillet beat and marinate before frying. You can use it as a marinade for pork. lemon juice, vinegar or wine solution. Meat left to soak in beer overnight turns out to be very tasty.

Place the pieces in a saucepan so that they lie evenly in one layer, otherwise the meat will not be fried, but stewed and will taste completely different. But you can check the readiness of the pork by piercing it with a knife: a clear, light liquid should flow from the piece. You cannot cook medium-rare pork with blood, since in this form all the bacteria and harmful microorganisms will remain in the meat. If you want an al dente steak, it is better to choose beef for this purpose.

A whole piece of pork is not fried in a frying pan, but baked in the oven with vegetables and spices. As for spices, this type of meat goes harmoniously with black pepper, rosemary, garlic, parsley, ginger, and red chili pepper.

Let's say you plan to cook delicious dinner, where to start? How long does it take to fry a pork steak in a frying pan or how to cook meat in pieces? Pick up a notebook and pencil and write down our recipes.

Roast with vegetables

Did you know that it is better to fry pork in a frying pan along with other watery vegetables? This way the meat turns out to be especially tender and tasty, but most importantly, it is almost impossible to spoil such a dish. Try this delicious roast recipe.

Compound:

300 g pork fillet;
eggplant;
2 small tomatoes;
chili pepper;
garlic;
100 g fresh champignons;
1 onion;
spices.

Preparation:

Juicy steak

Another good recipe with a photo shows us how pork is fried in a frying pan in the form of steaks. Typically, such pieces are recommended to be baked on a grill or a special grill. But also with the help regular frying pan really cook decent dish not difficult.

Compound:

4 pieces of pork fillet for steak;
1 tbsp. l. oils;
herbs and spices - to taste.

Preparation:

Chops

Provided that you cut the meat no thicker than 1-1.5 cm, and then beat it well enough, it will be enough to fry the pork for about 7-10 minutes on each side. The fire should be medium. Keep in mind that fattier meat will cook faster. As for how long to fry pork cut larger than large pieces, then it may take 15 or even 20 minutes.

To make sure you cook the chops properly, use a knife or fork to poke a few holes in the meat and then press down lightly. If there is no bleeding, then the meat is already sufficiently cooked. If you wish, you can keep it in the pan for a couple more minutes for a crispier crust, or remove it from the heat. Remember that if you overcook the meat, it will become dry and tough.

Also, after frying, chops can be sent to the oven for 5-7 minutes or simmered directly in the same frying pan under a closed lid. Only it would be better to add a little water to the baking sheet/pan so that the meat does not burn and is stewed well.

Cutlets

You also need to determine how long to fry pork in cutlets depending on the volume of each meat product. On average, 7-10 minutes on each side over moderate heat is sufficient. Keep an eye on the crust - it should turn out beautiful, but you don’t need to fry it too much either.

Place the fried cutlets in a separate bowl, and then transfer them to a baking container or back into the frying pan to simmer for another 10 minutes with some water over low heat.

Cracklings

Since the cracklings are prepared from the thinnest slices of pork, you only need to fry them for a couple of minutes until the golden hue of the meat you want appears.

If you leave it a little longer, the cracklings will turn out crispier, so rely solely on your taste.

How long to fry pork in a frying pan, step by step video recipe

We have also prepared a video for you to fully understand. step by step process preparations.