How to fry meat juicy and soft. Soften the pork before cooking

Variety of ways

Meat is a product that is necessarily present on our table in one form or another. And you need to be able to handle it correctly. Before you start cooking, you need to clearly know what this product is, as well as what changes occur with it during certain processing methods. Meat can be boiled, dried, stewed, smoked, fried or baked with other foods. There are many options. And each of them is worthy of attention. The fastest way to process meat is frying. Perhaps this is why many housewives use it so often.

Normal procedure

To take on such work, the housewife at the stove must clearly know how to deliciously fry meat, so as not to spoil the product and please her family. This means that after cooking it should remain juicy, soft and have a golden crispy crust on the surface. They do this in different ways. The meat pulp can be pre-breaded in flour, egg, breadcrumbs, batter, or simply fried in boiling fat. In the latter case, the standard scheme of actions applies:

Rinse a whole piece of meat.
Dry it with a napkin.
Cut the product into portions.
Heat a frying pan with oil on the stove.
Place the product on it and fry on both sides. The finished aromatic pieces can be scattered onto plates and then served to the table with a side dish and drinks. Everything seems to be clear. But sometimes the result does not live up to expectations.

Advice from professionals

Experienced housewives know how to deliciously fry meat. These skills have been accumulated over the years through trial and error. Summarizing the experience of professionals, we can highlight several important points that you must know and take into account if you really want to master culinary skills and learn how to deliciously fry meat. There are not a lot of tips, but they are all very important:

In order for the meat to remain juicy inside, it is necessary to achieve the formation of a crust on the surface of a piece of meat as quickly as possible. It will subsequently prevent juice from flowing out of the pulp. It is what makes the meat softer and more tender. The crust will, as it were, “seal” the fibers. This is easier to achieve at high temperatures. Therefore, pieces of meat are laid out on a hot frying pan.
The washed product must be dried with a towel or napkin. Otherwise, the moisture that remains on the surface will lower the temperature of the heated pan and prevent a normal crust from forming.
Pieces of meat should never be pre-salted. This will cause premature loss of juice.
The whole piece must be cut into portions not along, but across the grain. In this case, when frying on both sides, they will be tightly sealed and the juice will not be able to leak out.
Don't put a lot of meat into the pan at once. The pieces should be evenly distributed along the bottom. A couple of centimeters between them will be enough. In addition, if you put a lot of cold pulp on a hot surface, its temperature will drop sharply. And this, in turn, will prevent the formation of a crispy crust.
Sometimes it is advised to first immerse a piece of meat in boiling water, and only then fry it. Under the influence of high temperature, the protein on the surface of the product will coagulate. This will prevent the juice from leaking out from the inside.
The easiest way to form a crust is breading, and in what exactly, everyone chooses for themselves.
And finally, to give additional taste and aroma, it is recommended to pre-process the meat. You can keep it in a specially prepared marinade for several hours or simply stuff it with products that have a strong odor (garlic, spices). In general, if you follow all the tips listed above, then the secret of how to deliciously fry meat will not be a sealed secret for you.

Juicy roast beef

In order to deliciously fry meat, it is not necessary to cut it into portions in advance. There is a more democratic way. It was invented by the British. If you have a piece of beef (of any quality), then take your time to cut it. You can cook delicious English roast beef without much effort. For this you will need: 0.5 kilograms of beef, a tablespoon of mustard, 3 tablespoons each of flour, honey and vegetable oil, salt, a teaspoon of dried basil and a little ground black pepper. The procedure will look like this:

Rinse the meat thoroughly and dry it.
Roll the piece completely in flour.
Fry the meat on all sides in a frying pan over low heat.
Prepare sauce for breading. To do this, mix honey, mustard and basil in a clean bowl.
Place the meat on food foil, pepper and generously coat with sauce. Then you need to wrap it, place it on a baking sheet and put it in the oven at 200 degrees for about an hour. This time will be enough to get a wonderful juicy dish for dinner. You can choose any side dish. And if you can’t eat it all at once, then tomorrow the cold roast beef will be no less tasty.

Recipe from Count Stroganov

Sometimes the meat is so tough that it is quite difficult to fry it in the usual way. This is where advice from professionals and experienced amateurs comes to the rescue. It turns out that you can cook delicious meat in a completely different way. In the 19th century, a French cook came up with a dish for the famous Count Alexander Grigorievich Stroganov, which later became named after him. Since then, beef baked in sour cream has been known as a Stroganoff-style dish. To prepare it you need: 0.5 kilograms of fresh meat, half a glass of water, one onion, a tablespoon of sour cream, flour and tomato paste, salt, 4-5 tablespoons of vegetable oil and ground pepper. Here's how to prepare the dish:

Cut the meat into small pieces, no more than 0.5 centimeters thick, and roll in flour.
Then fry them in vegetable oil on all sides.
In a separate pan, fry the onion, cut into half rings.
Combine the contents of both frying pans, add pepper and salt, and then pour in tomato and sour cream.
As soon as the mixture warms up, you need to pour in water, cover with a lid and simmer in this state for a little more than half an hour over medium heat. If the meat is very tough, it will take much longer (an hour and a half). This simple method guarantees a positive result.

Choosing meat is a great art. It’s good to do this slowly, with a fresh mind, going to the market early in the morning to a familiar butcher. But in the store, choosing the right quality of meat is not so easy. And if you come across old, stringy beef, it is very difficult to turn it into a tender dish that melts in your mouth. However, trying is not torture, and cunning housewives have invented many tricks that can turn a hard sole into a perfect roast.

Brute physical strength

More precisely, mechanical impact. Wrap a piece of meat in a plastic bag and give it a good pound on both sides with a hammer. After beating, even the oldest meat will become softer and more tender. If chops are not your thing, but you need to put the bad meat somewhere, grind it in a meat grinder. White bread and onions soaked in milk will add tenderness to the minced meat.

Often the meat feels too tough due to membranes and tendons that you forgot to remove during processing. Next time, pay more attention to cleaning the meat and everything will work out. But, of course, that's not all! There are other methods in the world, after all.

Gentle impact

The best assistant in giving meat tenderness, juiciness and taste is marinades. They don't have to be super complex in composition. For example, regular mustard will do the job perfectly if you coat pieces of meat intended for frying with it and leave them alone for about one hour.

In general, almost anything in the house can serve as a marinade for meat. For example, fruits. Thanks to fruit acids, they make the meat tender, soften it and give it a piquant taste. The fruit marinade is simple to make: take a couple of kiwis, a little salt, pepper and spices. Grate and cut all this wealth, soak the meat in the resulting marinade for half an hour - and you will have a luxurious roast on the table. Just don’t forget to blot the marinade off the meat before frying.

An excellent marinade is obtained using pomegranate juice. It is enough to add spices to the sour, astringent, tannin-rich juice and leave the meat for several hours.

Lemon has shown itself to be quite good at tenderizing meat. Pieces of meat are layered with lemon, sometimes a raw egg is added to this mixture, and left in a cool place for a while. The time depends on the degree of hardness of the meat, but on average two to three hours are enough for it to acquire acceptable condition.

Marinades based on fermented milk products will also give the meat the required softness and tenderness. Moreover, no matter what you are going to cook: chicken, pork, lamb or beef. The main ingredient is kefir or unsweetened yogurt, mixed with spices, a little salt, pepper and herbs. It is enough for the meat to spend about 2-4 hours in this marinade. By the way, some people like to marinate meat with mayonnaise, but for some reason professionals do not welcome this method. Keep in mind that the recipe for marinades with dairy products will not suit everyone for religious reasons, but we have a lot more interesting things in stock.

Wine or beer is quite widely used as a marinade. This is how the meat is prepared both for regular frying and for frying on skewers. If you add mineral water, onions and seasonings to the wine, it will turn out faster and tastier. Fragrant meat soaked in beer will not leave your household or guests indifferent. Before frying, it is best to roll such meat in flour.

As for stronger drinks, vodka has long been used as a base for marinade, especially when working with poultry. In China, soy sauce and spices are added to vodka, chopped turkey or duck breasts are immersed in the marinade and marinated for a maximum of 2 hours. Before frying, dry the pieces of meat with a napkin. Don't worry - there won't be any trace of alcohol left.

For the most fearless experimenters, we can offer marinades based on kvass with honey, tomato sauce with adjika or tea leaves. After trying to marinate meat in several of the above methods, you are sure to find an option that suits your taste.

Other tricks

In order for the meat to be tender and juicy, you need to prevent the juice from leaking out of it during frying. This is best done either by breading or by “sealing” the meat over high heat. Bread the meat immediately before frying. Flour, crackers, eggs or combinations thereof are suitable as breading. Pieces of meat are placed in boiling oil, then the frying process begins immediately, and the meat juice does not leak out.

You can “seal” meat without using breading, and even without using oil. Simply place the meat on a hot frying pan, fry until brownish, turn over and fry in the same way. After this, reduce the heat and fry until cooked over medium or low heat. Beef can even be undercooked - some people like the meat rare. This trick won't work with other types of meat: you don't want to get some Trichinella from a half-cooked pork chop, do you?

An excellent result is obtained if the meat is baked in pots or foil. In these cases, it is cooked in its own juice and turns out excellent even without any additives.

If you are frying cutlets, try to turn them over as carefully as possible so as not to damage them, otherwise the juice will also leak out. And most importantly, do not salt the meat in advance! The salt will draw the juice out of it before cooking. Well, if your roast still turns out a little dry, try fixing the problem with a water bath. Pour water into the pan, place a colander with meat over it and close the entire structure with a lid.

So, if any of your gastronomic experiments have failed, don’t be discouraged, there will always be a way to get it back on track!

Soft, roasted and flavorful.

Felix Ruchaevsky - chef, restaurateur, gourmet, poet - knows a lot about good food. And he also knows very well what kind of food men like. Therefore, we decided to give him the floor on the most sensitive topic for a man’s stomach: how to deliciously fry meat?

It turned out that both great chefs and outstanding gourmets simply adhere to simple rules. However, they never forget about them and do not change the laws of proper cooking of meat. If you follow the chef's advice, then in a culinary duel with meat, victory will always be on your side.

Rule one. Choose wisely

It is very important for a particular dish, especially if you want to fry or grill it. It is impossible to cook a decent steak from the flesh of the sternum or part of the leg (beefsteak in Russian cuisine). For frying in a pan or grill, you can only use fillet (in Russian terminology - tenderloin), entrecote (thick edge) or thin edge. The quality of the prepared dish also depends on the age of the animal: the younger the meat, the tastier it is.

Rule two. Marinade

It is better to marinate the meat before frying. The fastest and easiest way is to pepper and add vegetable oil, after rubbing the meat with crushed garlic. I do not recommend salting beforehand, as salt causes the premature release of meat juice, which reduces the taste of the meat. Therefore, you need to salt the meat at the very end of frying.

A quick marinating method is good for frying pork, lamb, and veal ribs. Cut the meat into portions (usually 150-200 g), beat them, put them in a bowl, sprinkle with chopped onions, caraway seeds, bay leaves, and parsley root. Then pour in vegetable oil mixed with lemon juice in the proportion of 5 g of oil to the juice of a third of a lemon, pepper and salt.

Rule three. Do not turn over

Meat should not be turned frequently when frying. Usually it is turned over to the other side only when the first side is almost ready.

Rule four. Degree of doneness

You must determine (deeply fried - well done, medium rare - medium, rare - rare and derivatives medium-rare, or medium-well done) you want to get.

Only some beef dishes (roast beef or steak) can be medium-roasted; lamb, veal and pork are never cooked this way.

Rule five. Fry before serving

The taste of portioned pieces of meat deteriorates during storage. Therefore, the meat must be fried shortly before serving.

Recipe from the chef. Classic schnitzel

Schnitzel is a pounded turkey, chicken or veal steak, dredged in flour and baked until crisp. Schnitzels are widespread in Israeli cuisine. It is almost impossible to find a restaurant, even an exclusive one, where you would not be offered this very simple dish.

Typically, schnitzel is prepared from various types of meat: chicken, turkey, veal. Chopped schnitzel is offered less often and only sometimes you can be offered vegetable schnitzel. So, let's follow the rules.

It is very important what kind of meat you eat. For schnitzels, veal is best suited - the flesh of the hind leg or fillet. And the bird has a chest part.

Schnitzels also differ in the method of breading. Classic methods - Parisian(meat is rolled in flour, then in egg, and fried in hot oil) and Viennese(everything is the same, only after the egg the meat is also rolled in breadcrumbs, to which sum-sum, dry herbs and other additives are added for taste and beauty).

The schnitzels are beaten with a meat mallet and marinated in a mixture of lemon juice, garlic, salt and pepper. Choose proportions according to your own taste.

While the meat is marinating, prepare the breading. Bread the meat.

Heat oil in a large heavy skillet. It should become so hot that the bread cube will fry in it instantly. Carefully place the breaded schnitzels into the oil and fry on both sides until golden brown.

After this, remove the schnitzels from the pan and dry on a paper towel.

It should be noted that Israelis always pour fresh lemon juice over the schnitzel, so half a lemon is always served with the schnitzel.

Unusual breading methods

Sprinkle the product with flour, dip in white sauce (a mixture of eggs and butter), salt, and bread in breadcrumbs. Press the breading down, then dip it back into the sauce and bread it again.

Add lemon juice, salt, pepper to the olive oil and beat with a fork. Bread the meat in flour, moisten it with the prepared mixture and bread it again in flour.

A very unusual taste is obtained by moistening the schnitzels with a mixture of eggs and mustard and then breading them in fine rye breadcrumbs.

And men also love steaks - not only to eat them, but also to cook them!

There are a lot of recipes for cooking pork: the meat is stewed, baked in the oven with various vegetables and spices, and fried. The last option of heat treatment allows you to get a juicy and rosy dish at the same time, which can be served not only during family dinners, but also on the occasion of festive feasts.

How to fry pork

The taste of the finished product is influenced not only by the products combined with it, but also by the correct choice of meat. For roasting, the ideal option would be fresh pork tenderloin from parts of the carcass such as shoulder, neck or leg.Frying pork in a frying pandoes not require adding a large amount of seasonings, otherwise the meat taste will not be bright. Before cooking steaks, chops or pork stew, the meat must be washed and dried with a paper towel, otherwise the pork will release a lot of liquid during frying. You need to salt and season the dish at the very end of cooking.

Pork recipe in a frying pan

Frying pork is quick and easy, whether it's a steak, chop or roast (fillet cut into small pieces). This is a big plus for busy housewives who do not have enough time to prepare delicious, complex dishes. However, to get tasty, juicy fried meat, you need to cook it in a thick-walled cast iron pan or non-stick pan. Below are different cooking options, among which everyone will find the best one for themselves.roast pork recipe.

Salad

Cooking time: 2 hours.
Calorie content of the dish: 169 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.

Roast pork saladwith carrots is called “” and there are many variations in the preparation of this snack. Some housewives add canned green peas or corn to the salad, others sprinkle the top with salted breadcrumbs. Below is a step-by-step recipe with photos, with which you can easily prepare a delicious snack.

Ingredients:

large carrots;
bulb;
pork tenderloin – 0.3 kg;
mayonnaise, spices;
pickled cucumbers – 3 pcs.;
oil for frying.

Cooking method:

Boil the tenderloin in salted water (this will take up to 1.5 hours), cool, then fry the product in oil and cut into thin strips.
Finely chop the onion and grate the carrots. Fry the vegetables in oil until tender.
Place pieces of boiled fillet and fried vegetables in a salad bowl.
Salt and pepper the dish, add cucumbers cut into strips and a little mayonnaise.

Chop

Cooking time: 30 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 335 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Pork chops in a frying pan are very nutritious and tasty. To achieve a juicy dish, it is important to choose the right meat: the neck or shoulder would be suitable parts, and it is better to choose pieces with small layers of fat. If desired, before frying the product, you can roll it in breadcrumbs. Below is a simplefried pork chops recipe.

Ingredients:

pork neck/shoulder – 1 kg;
flour – 200 g;
salt – 70 g;
light beer - 1 tbsp.;
spices, including pepper;
melted fat – 150 g.

Cooking method:

The meat should be washed and then dried with a napkin.
Cut it into small pieces up to 1.5 cm thick. Each of them needs to be beaten with a hammer/knife and rubbed with salt and seasonings.
Pour beer over the prepared product and leave to marinate for 5 hours or overnight.
Remove the marinated pieces from the beer, rinse with water, and dry again with napkins.
Pour flour into a deep plate, roll each chop in it, immediately placing the pieces in a frying pan with hot fat.
Fry the dish for 5 minutes on each side, covering the pan with a lid. Serve fried meat with vegetable salad and any side dish.

With onions in a frying pan

Number of servings: for 3 persons.
Calorie content of the dish: 254 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

When properly roasted, pork turns out very tasty, tender, juicy, and aromatic. You can use almost any part of the animal, but the best choice is the back part - there is a lot of meat and a small amount of fat. Serve the fried dish with potatoes, pasta or stewed vegetables. How fastfry pork in a frying pan with onions without breading?

Ingredients:

garlic – 5 cloves;
pork fillet – 0.4 kg;
paprika, coriander, turmeric, rosemary, herbs de Provence - ¼ tsp each;
onions – 3 pcs.;
vegetable oil for frying.

Cooking method:

Heat a deep frying pan and grease it with oil.
Place the meat, cut into small pieces, into a hot bowl.
To fry the product without losing juiciness, first turn on high heat, and when the meat is covered with a golden crust, reduce it.
After 5 minutes, add onion half rings and crushed garlic to the pan.
Stirring constantly with a spoon, keep the food on high heat for a couple of minutes.
Screw on the burner and add a glass of water to the pan. Without covering the container with a lid, simmer the ingredients until the liquid has completely evaporated.
Season the food with spices, stir, cover the frying pan with a lid and leave to simmer for 3 minutes. Serve the fried dish, garnished with fresh herbs.

Pieces

Cooking time: half an hour.
Servings: 4 servings.
Calorie content of the dish: 148 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Fried meat pieces in a frying panIt is better to cook from fresh product that has not been frozen. If you only have frozen tenderloin, you need to defrost it properly. This should be done in the refrigerator and under no circumstances using a microwave or hot water. After thawing, rinse the meat with cold water, squeeze and cut into portions: preparing the product is very important, as it will affect the taste of the dish. How to cook fried pork quickly and tasty?

Ingredients:

large carrots;
champignons – 0.2 kg;
pork tenderloin – 0.4 kg;
frying oil;
spices;
onions – 2 pcs.;
prunes – 6 pcs.

Cooking method:

Cut the tenderloin into medium pieces, season, but do not add salt.
It is better to cut the peeled onion into half rings, carrots into strips or grate on coarse grains.
Prunes should first be filled with hot water to soften them. After 20 minutes, squeeze it out and cut it into 2 parts.
Heat the oil, fry the meat in it until golden brown, then add salt.
Add mushrooms cut into slices, chopped vegetables and prunes here.
It is important not to fry the food, but to complete the cooking on time. It is better to turn the heat on slightly below medium. The finished fried dish can be served with gravy or fresh herbs.

With potatoes in a frying pan

Cooking time: 60 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 183 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Featured belowfried potatoes with pork recipewill help you prepare a simple, nutritious and very tasty dish for dinner. Juicy, soft meat harmonizes perfectly with potatoes. You can complement such a successful tandem with homemade pickles, vegetable salad or. How to cook flavorful homemade fried potatoes with lard pork?

Ingredients:

pork pulp – 0.3 kg;
potatoes – 0.7 kg;
seasonings;
garlic clove;
frying oil;
lard – 100 g.

Cooking method:

Wash, dry, cut the pork into small pieces.
Place the chopped lard in a frying pan and fry over low heat until transparent.
Remove the cracklings from the dish, place the chopped meat on the bottom, and fry it until golden brown.
Add the potato cubes here and fry them, stirring occasionally. In this case, it is better to close the lid and turn the heat to medium.
When the potatoes are covered with a golden brown crust, salt the fried dish and season with crushed garlic. Before serving, sprinkle the fried potatoes with herbs.

With mushrooms

Cooking time: 25 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 213 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Fragrant, tastyfried pork with mushrooms and onionsleaves no one indifferent, and the dish is very easy to prepare. You can serve this treat even on the occasion of a holiday, since it has a very appetizing, attractive appearance and perfectly complements the traditional banquet side dish - mashed potatoes. How to fry pork with onions and carrots?

Ingredients:

bacon/lard – 0.2 kg;
pork tenderloin/shoulder – 0.5 kg;
spices;
large onion;
mushrooms – 0.3 kg;
frying oil;
carrot.

Cooking method:

Cut the meat into slices along with bacon/lard. Season the food, add salt and leave to stand for 10 minutes.
The mushrooms need to be cut into thin slices, the peeled onions should be cut into half rings, and the carrots should be grated.
Fry the tenderloin in hot oil (this will take 5 minutes), but do not forget to turn the pieces.
Add vegetables and mushrooms here, reduce heat. Keep the food covered for 3 minutes: during this time, the ingredients will acquire the necessary softness and release the juice.
Serve the finished fried dish with any side dish of your choice - rice, buckwheat, spaghetti, potatoes.

In a slow cooker

Cooking time: 50 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 194 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

You can prepare a large number of tasty, satisfying dishes with pork. You can make this process easier by using a multicooker: you just need to prepare the products, load them into the bowl and turn on the appropriate mode. As a result, you can pamper your family with juicy, flavorful meat for dinner. Below is a simpleslow cooker roast pork recipe.

Ingredients:

pork tenderloin – 0.5 kg;
spices;
butter

Cooking method:

Rinse the meat under running water, dry with a towel, cut into small cubes, and season with spices.
Grease the appliance bowl with butter and activate the “Frying” option.
Place the meat pieces in the bowl in a single layer once the oil is hot. The product must be turned over every 10 minutes.
After 45 minutes, the aromatic fried dish will be ready.

Pork cutlets

Cooking time: half an hour.
Number of servings: for 4 persons.
Calorie content of the dish: 284 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Fried pork is delicious not only in the form of chops, steaks or roasts with vegetables, but also in the form of cutlets. At the same time, it is better to fry them in refined oil, since a homemade product that is not sufficiently purified can spoil the taste and aroma of the dish.Delicious pork cutletsServe over mashed potatoes or pasta. You can supplement your dinner with pickles. Below is a recipe with photos on how to cook pork cutlets.

Ingredients:

onion – 200 g;
milk – 1 tbsp.;
pork pulp – 0.4 kg;
white bread – 150 g;
garlic cloves – 2 pcs.;
spices;
egg;
veal – 0.3 kg.

Cooking method:

Soak the slices of bread in milk, mash them with a fork or grind them through a meat grinder along with the rest of the ingredients.
Mix the meat mixture thoroughly with a spoon, add the egg and spices. Refrigerate for half an hour to an hour.
Remove the minced meat from the refrigerator, form oval-shaped cutlets (you can cook them with cheese by placing a small slice of the product in the middle of each product) and fry them in oil. It is better to do this over high heat and in a large amount of oil.
After 5 minutes of frying, turn the cutlets over and reduce the intensity of the burners. Simmer the dish over low heat, covered, for 10-15 minutes.

With vegetables

Cooking time: 1 hour.
Number of servings: for 4 persons.
Calorie content of the dish: 131 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Asian.
Difficulty of preparation: easy.

Below is how to preparefried pork with vegetables with photo. This dish is not only tasty, juicy, aromatic, but also healthy, since it contains healthy ingredients. Meat with tomatoes, peppers, carrots and onions can be cooked either using a frying pan or using a slow cooker. The side dish can be any porridge, boiled/fried potatoes, pasta. How to deliciously fry pork meat?

Ingredients:

fresh tomatoes – 2 pcs.;
cabbage;
carrot;
bulb;
garlic clove;
sweet red pepper;
pork – 0.5 kg;
seasonings

Cooking method:

Chop the vegetables into small pieces.
Fry the pieces of meat in oil until golden brown, after about 10 minutes add the prepared vegetables.
Fry the dish until cooked over low heat, add crushed garlic at the end.

In soy sauce

Cooking time: 80 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 116 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Asian.
Difficulty of preparation: easy.

Fried pork meat with soy sauce is unusual, very tasty and spicy. It is extremely simple to prepare, and the result will exceed your expectations. Servedfried pork in soy sauce in a frying pantogether with fresh vegetables as a complete meal. To make the taste of the treat more rich, add balsamic vinegar to the sauce. Below is a simple recipe with photos on how to prepare the dish.

Ingredients:

soy sauce – 3 tbsp. l.;
bulb;
pork pulp (from neck, ham) – 0.7 kg;
mustard – 1 tsp;
seasonings – 1 tsp.

Cooking method:

Marinate the chopped meat in soy sauce, mustard and spices. Add onion rings to this.
Leave the product to marinate for an hour or longer.
Heat the oil, add the pork pulp and onions into it, fry the ingredients over high heat, turning the slices periodically.
When the fried meat turns golden brown, reduce the heat to medium. After 15 minutes, dinner will be ready.

Experienced chefs includecooking pork in a frying panto simple tasks. However, to get perfectly cooked, juicy meat, there are a few tricks you should know:

if you are preparing the product with vegetables, then fry them first, and then the meat (pork tenderloin goes well with onions, carrots, and bell peppers);
spices must be added either at or at the end of frying the product;
You can achieve juiciness by keeping the meat in kefir, beer or vinegar for several hours;
the product must be fried exclusively in well-heated oil, otherwise the pork will stick to the bottom of the pan;
To ensure that the fried fillet remains juicy, remove it from the pan immediately after cooking.

Video

If we talk about the most popular meat products in our country, then pork meat will undoubtedly take one of the first places. It is not as tough as beef and is more juicy, however, in order for this product to retain its qualities, you need to know how to fry pork in a frying pan correctly. This can be done in a lot of ways, but we have collected for you only a few of the most successful and easiest to do at home.

Which pork meat to choose for frying in a pan

First, let's say a few words about which pork is best suited for frying in a frying pan:

Give preference to chilled rather than frozen meat, since the latter, due to freezing, loses its juiciness and some of its taste. In addition, the freshness of a product can only be judged if it has not been frozen.
Small layers of fat when we talk about pork meat are good. During the frying process, the lard will melt and transfer some of the juice to the red part.
The piece of meat should be pinkish in color without dry areas. The fat should have a pure white color without a yellowish tint. An unpleasant odor is the clearest sign of a stale product.
It is best to use pork neck and shoulder for frying in small pieces. If you are preparing large pieces, such as steaks, then choose tenderloin.

Classic recipe for pork meat fried in a frying pan

Ingredients

— 0.5-0.6 kg + -
- for frying + -
- to taste + -
- to taste + -
Spices - to taste + -

How to deliciously fry pork in a frying pan

First, let's deal with the meat. We need to rinse it well and remove thick connective tissue from it.
Dry the piece with a paper towel - this way, during frying, the oil will splatter less, and a crust will form on the surface of the pork faster, clogging the juice.
Cut the meat into small pieces, about 2-3 centimeters each. If desired, at this stage sprinkle them with spices and black pepper.
Pour oil into a fairly large frying pan and heat it over high heat.
When the temperature of the sunflower oil rises, carefully lay out our pork pieces.

Make sure that there are gaps of about 1/2 cm between them. This way, you will avoid loss of meat juice, which means that each piece will be cooked correctly.

We wait about a minute, then carefully turn the pieces over to the opposite side.
Fry the meat for another minute, then reduce the heat to slightly below medium and cook the dish for a third of an hour, stirring the pieces from time to time.
A couple of minutes before the end of frying, sprinkle the meat with salt. Using a spatula, stir the dish one last time and remove the pieces onto a paper towel (or immediately place them on a plate with the side dish).

If your frying pan is small, it is better to fry in two or three stages (in small batches), otherwise there is an increased risk that the meat will release juices and will be stewed rather than frying.

For the same reason, we add salt at the very end of cooking.

Pork with onions, fried in pieces in a frying pan

Pork cooked with onions and carrots goes much better with all kinds of side dishes. As a result, you will end up with a kind of stew, but only the pieces will be as juicy as possible.

Ingredients

Pork meat – 0.5-0.6 kg;
Carrots – 1 medium fruit;
White or yellow onion – 1-2 pcs.;
Salt and black pepper - to taste;
Fresh greens – 1 bunch;
Sunflower oil - for frying.

How to properly fry pork pieces with onions

We prepare the meat in the same way as we did in the previous recipe. We also remove the films and divide it into small pieces.
Remove the peel from the onion, wash the vegetable and cut it into thin half rings or quarters.
Wash the carrots under running water and cut off the peel. Then it all depends on your preferences: you can grate it or cut it into thin strips, or even into quarters.
Pour oil into a wide frying pan and heat it over high heat. After half a minute, carefully place the onions and carrots into it.
Fry the vegetables without reducing the heat until the onion becomes transparent and has a characteristic golden hue.
Take out the onions and carrots, add oil and let it heat up again. Then we put the meat in the frying pan so that the pieces do not touch each other.
Fry the pieces on all sides over high heat until a crust forms, then reduce the heat to below medium and return the vegetable frying back.
Mix everything well and cook for another 10-15 minutes, then add salt, pepper, turn the pieces over again and fry them for the last 5 minutes.

Place the finished meat and onions on top of some side dish, such as mashed potatoes, and sprinkle with fresh chopped herbs.

Pork fillet fried in a frying pan in a large piece

There are a lot of videos on the Internet on how to cook beef steak of varying degrees of doneness. However, large pieces of pork meat are always fried very thoroughly, but what is the reason?

The same recipe can be repeated using a grill pan. In this case, be sure to make sure that it is warmed up properly, otherwise the meat will stick to the edges and the cooking process will be difficult.

Pork meat fried in vinegar in a frying pan

Many people love pork kebab, but it’s not always possible to get out into nature and cook it. Thanks to this recipe, you can repeat the indescribable taste of this dish at home.

Ingredients

Pork neck – 1 kg;
Vinegar – ¼-½ tbsp.;
Onions – 1 pc.;
Salt and pepper - to taste;
Sunflower oil - for frying.

How to fry pork with vinegar at home

We wash the meat and remove thick films. Cut it into fairly large pieces.
Pour vegetable oil into a frying pan and heat it over high heat.
Place pieces of meat into the frying pan and fry them on all sides.
In the meantime, we are preparing the vinegar solution. If you are not a big fan of this product, then take a quarter cup of vinegar and dilute it with water until it is full. If you like the taste of vinegar, then mix water and vinegar in a 1:1 ratio.
Pour the solution into the pan and mix everything, reduce the heat to slightly below medium.
Peel the onion and cut into half rings. Add it here and mix again.
We wait for the vinegar solution to evaporate: when this happens, add salt and pepper, stir the dish a little and close the frying pan with a lid. Cook the dish for a couple more minutes, then remove from heat and serve.

Now you know several ways to fry pork in a frying pan. I would like to note that in the last recipe, the use of vinegar allows you to achieve incredible softness of this product.

Therefore, if you come across fairly tough meat, then use this method, this way you will not only save the pork, but also give it a characteristic aroma that is valued by many gourmets.