Doctors never tire of talking about the dangers of fried pork. Such a product has a high cholesterol content, such food has a negative effect on the liver... The list of negative aspects could go on for a long time, but you must admit that sometimes desires exceed reason. That is why many people cannot refuse the pleasure of tasting a piece of fried meat. Today we will bring to your attention some interesting recipes for fried pork and reveal the secret of how to fry pork in a frying pan so that it turns out soft and juicy.
The key to the success of a dish in most cases is considered to be the correct choice and proper preparation of products; roasts, as well as pork chops, are no exception.
For frying in a pan you need to choose pieces of meat with small layers of fat, after cooking they will be juicier and softer than lean ones. Use the meat of a young animal, you can recognize this by its pale pink color.
Fresh pork that has not been frozen is most suitable, but if you decide to fry meat that has been in the freezer for several days or weeks, then it must be properly defrosted. No microwaves or thawing under running water, only gradual defrosting - a day in the refrigerator, and then until completely defrosted at room temperature.
After all the procedures, the meat must be rinsed under cold water, squeezed out and cut in accordance with the recipe instructions - for steak, the thickness of each piece of meat should be approximately 3 centimeters, for roast pork, cut into medium-sized pieces.
Pork steak in a frying pan
You will need:
- pork (loin or neck) – 300 grams,
- salt – 1 teaspoon,
- pepper – 1 teaspoon,
- olive oil – 1 tablespoon.
Cooking method
- Cut the prepared pork across the grain into pieces. Dry with a paper towel.
- Rub the meat pieces with pepper. Wrap in cling film and put in the refrigerator for a quarter of an hour.
- Pour olive oil into a frying pan and heat over high heat.
- Place the marinated pieces of pork in a frying pan. Fry on each side until golden brown (this will take at least 10 minutes in total).
- Salt the meat. Cover the pan with a lid and leave for 10 minutes.
- Place pork steaks on serving plates or serving plates. Serve the fried meat on the table along with vegetable salad. Bon appetit!
Pork pieces in a frying pan with onions
You will need:
- pork – 500 grams,
- onions - 3 large pieces,
- vegetable oil – 2-3 tablespoons,
- salt - to taste,
- ground black pepper - to taste.
Cooking method
- We wash the meat. Let's dry. Cut into cubes.
- Pour vegetable oil into a frying pan. Warming up.
- Place the pieces of meat in oil and fry for 7 minutes.
- We clean the onions. Cut into half rings.
- Add the onion to the meat. Fry without a lid for another 8-10 minutes over medium heat.
- Salt and pepper.
- Cover with a lid and simmer for 5 minutes. Remove from heat. We treat the household!
Fried pork with mushrooms
You will need:
- pork – 400 grams,
- dried shiitake mushrooms – 40 grams,
- garlic – 8 cloves,
- juniper – 10 berries,
- rosemary – 3 sprigs,
- balsamic vinegar - 1 teaspoon,
- butter – 25 grams,
- salt - to taste.
Cooking method
- Pour boiling water over dry mushrooms. Leave for 45 minutes.
- Boil the previously unpeeled garlic for 10 minutes, then dry.
- Wash the pork. Let's dry. Cut into 4 portions.
- Rub the meat with pepper. Sprinkle with vinegar.
- Melt the butter in a frying pan. Fry the pieces of pork on both sides until brown.
- Add mushrooms, crushed juniper berries, garlic, rosemary sprigs and 100 grams of water in which the mushrooms were infused. Salt.
- Reduce the heat to low. Cover the pan with a lid. Simmer for a quarter of an hour. About 5 minutes before the end of cooking, salt the pork fried with mushrooms.
- Before serving, peel the garlic. Decorate the dish with rosemary sprigs and herbs to taste. Ready!
Pork fried with prunes and mushrooms
You will need:
- pork – 400 grams,
- champignons – 200 grams.
- prunes – 6 pieces,
- onions - 2 large pieces,
- carrots - 1 large size,
- vegetable oil - for frying,
- turmeric – 1/2 teaspoon,
- salt - to taste,
- spices for meat without adding salt - to taste,
- ground black pepper - to taste,
- vegetable oil - for frying.
Cooking method
- We cut the meat into cubes. Pepper and sprinkle with spices. We don't add salt.
- We clean the onion. Cut into half rings.
- We clean the carrots. Cut into strips or grate on a coarse grater.
- Fill the prunes with hot water. After it softens, cut it in half.
- Heat the oil in a frying pan.
- Fry the meat until golden brown. Salt.
- Add chopped mushrooms, carrots and onions, turmeric and prunes. Fry over moderate heat until done.
- Place the meat on a plate and garnish with parsley sprigs. Let's take a sample!
How to fry pork chops in batter in a frying pan
You will need:
- pork – 400 grams,
- chicken egg - 3 pieces,
- flour - 1.5 tablespoons,
- vegetable oil - for frying,
- salt - to taste,
- pepper - to taste.
Cooking method
- Cut the pork across the grain into pieces about a centimeter thick. We beat back.
- Mix flour, salt and egg whites. Mix thoroughly until a homogeneous mass is obtained.
- Heat vegetable oil in a frying pan.
- Dip the “chops” in batter.
- Fry the chops on both sides over medium heat until golden brown.
- Place pork chops on plates. You can serve them with mashed potatoes and vegetable salad as a side dish. Eat for your health!
What recipe do you use to fry pork in a frying pan? Share it in the comments!
The combination of meat and potatoes is a win-win for me! Many people like it, you can feed your fill, and even if it’s served beautifully! Today we tried this recipe - portioned “nests” of minced meat with a very tasty filling and baked mashed potatoes on top! The recipe is a fairy tale, try it for your health!
minced pork, onions, eggs, breadcrumbs, salt, ground black pepper, ground paprika, frozen green peas, red bell pepper, hard cheese...
Cooking stewed pork ribs in a frying pan in tomato and sour cream sauce. The meat turns out extremely tender and juicy due to the fact that we simmer it for about two hours. If you don't know what to make for dinner, try this pork ribs recipe.
pork ribs, onions, tomato paste, tomato juice, sour cream, salt, ground black pepper, bay leaf, water, vegetable oil, parsley
A simple recipe for a hot meat dish that won’t take up much of your time - delicious and juicy pork with prunes, wrapped in puff pastry and baked in the oven. This beautiful and appetizing meatloaf with a pleasant smoky aroma from prunes deserves a place on the holiday table.
pork, pitted prunes, puff pastry, mustard, salt, ground black pepper, vegetable oil, yolk, sour cream
Today we are trying an interesting recipe for lunch or dinner. Easy to prepare. And there will be meat here - pork ribs. And there will also be a simply magical sauce: fried onions, garlic, meat juices, sour cream and homemade preparations - tomatoes in their own juice! A dish you can't resist! Cook pork ribs in bomb sauce and try it for your health!
pork ribs, onions, tomatoes canned in their own juice, tomatoes, sour cream, garlic, coriander, salt, ground black pepper, vegetable oil...
By preparing pork ribs according to this Georgian recipe, you will get delicious, very aromatic and moderately spicy meat that literally falls off the bone! Before baking, pork ribs are marinated in matsoni with adjika and garlic, and then baked in the oven or over coals, the choice is yours. The main thing is that it will turn out very tasty!
pork ribs, matsoni, garlic, adjika, salt, ground black pepper
Pea porridge with stew is an easy-to-prepare, satisfying dish for the everyday menu. For this dish you should use high-quality stew. Soak the peas in advance - this will help you quickly prepare a great dinner.
dried peas, stewed meat, onions, carrots, sunflower oil, bay leaf, salt
Cute and tasty meat cutlets in the form of truffle candies. The original appearance and filling of quail eggs will immediately interest everyone. These cutlets can be prepared in advance and put in the oven before guests arrive. These cutlets are also perfect for children, as they are baked and not fried, and quail eggs are good for children’s bodies.
minced pork, sour cream, onion, garlic, thyme (thyme, Bogorodskaya herb), quail egg, salt, ground black pepper
Pork kidneys are classified as second-class by-products. And all because of the specific smell and taste that are inherent in the kidneys. But you can completely get rid of all this! Today we will prepare kidneys stewed in sour cream with vegetables. And at the same time, we’ll find out what measures need to be taken to properly process and prepare the kidneys.
pork kidneys, onions, carrots, garlic, sunflower oil, sour cream, soda, salt, ground black pepper
Soft, tender, juicy and delicious! This is exactly how brisket turns out, baked in the oven, in foil with aromatic herbs. You only need twenty minutes to cook the pork belly, then pop it in the oven for culinary success.
pork belly, garlic, marjoram, ground pepper, salt, thyme (thyme, Bogorodskaya herb), leek, allspice, bay leaf
Juicy boiled pork with prunes, carrots and spices.
pork, prunes, carrots, garlic, lemon, honey, ground black pepper, salt
We try something new every day! Sometimes you want a lazy recipe, but so that there is enough for everyone, it’s beautiful and tasty! Today we are preparing one large and very tasty cabbage roll in the oven. It's easy to prepare and can feed the whole family! Prepare for your health!
Chinese cabbage, minced pork, onion, rice, garlic, tomatoes, bell pepper, parsley, vegetable oil, cumin, salt, ground black pepper, water...
Pork shoulder (also known as "shoulder neck" or "pork butt") is a cut of meat from the top portion of the front leg of a pig - in other words, the "shoulder". Typically, pork shoulder is cooked slowly and gradually to create a tender and juicy piece so that the "meat falls off the bone." No matter how you cook it, this versatile cut can be served as a main dish, tucked into sandwiches, or roasted at a summer barbecue. See Step 1 below for instructions on how to cook pork shoulder.
Ingredients
- Pork shoulder, also called "shoulder neck" - 1 kg (2.2 lb) feeds 2-3 people
- Olive or vegetable oil (for frying in a pan or grill)* Salt, pepper and other basic seasonings
Sample recipe with dry spices
- 1/4 cup paprika
- 1/4 cup chili powder
- 1/4 cup salt
- 2 tbsp. black pepper
- 2 tbsp. garlic powder
- 1 tbsp. onion powder
Sample recipe with marinade
- 1/2 cup apple juice
- 1/2 cup water
- 1/4 cup brown sugar
- 1/4 cup salt
- 1 tbsp. soy sauce
- 1 tbsp. hot soy seasoning
Steps
Roasting pork shoulder
It's hard to go wrong with a classic roast. This cooking method results in a superb, juicy and very hot piece of pork that is a joy to carve. You just need to brown the pork shoulder (besides the meat) in an oven, Dutch oven, or heat-resistant metal rack.
- Place pork on rack, fat side up. As the pork cooks, the fat will soak through and melt as it runs down the pork. Essentially, this allows the pork to baste itself with fat.
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Rate the pork. Use a sharp knife to make an X-shaped cut at the top of the pork shoulder. Not only does the pork juices spill out and coat the meat with fat as it cooks, but this cut allows the seasonings to penetrate deep into the meat.
Rub your favorite herbs, spices, or marinade into the pork. Be very generous with the seasonings - much of the flavor of the pork comes from its rich outer crust, the flavor of which comes from the seasonings used. There is a very wide variety of spices and seasonings for cooking pork shoulder. Some can be found in stores, while others can be made at home.
- When in doubt, simply rub in salt, pepper, garlic and a few basic spices of choice (especially thyme and coriander). If you can't get stickiness seasonings, lightly coat the meat with olive oil first.
- To marinate pork, it must be immersed in a solution that typically contains oil, as well as one or more acidic ingredients and seasonings to taste. Acidic ingredients “cut” the oil in the marinade, providing flavor and keeping the finished product from becoming too oily. Let the pork sit in the marinade for at least 4 hours, up to a day or more.
- You can also use the sample dry spice and marinade recipes above.
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Roast the pork shoulder for about an hour per pound of meat. Cook the pork shoulder long and slow. The roast should cook in the oven for about 1 hour per pound of meat. You can reduce the heat if necessary if the pork is cooking too quickly—many recipes call for 325 degrees Fahrenheit (163 degrees Celsius) instead of 350 (177).
- When the pork is done, the crust is very crispy, the meat has an internal temperature of 160-185 degrees Fahrenheit (70-85 degrees Celsius), and any bone in the meat should "jiggle" easily when picked up and shaken.
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Let the pork sit for 10-15 minutes before slicing. Like other cuts of meat, pork tastes best when it is allowed to rest after being removed from the oven. Resting the meat allows it to sit through its internal heat and reabsorb moisture that was lost if the meat was cut immediately after coming out of the oven.
- After a short rest, the meat is ready. Enjoy this delicious roasted pork shoulder!
Slow Cook Pork Shoulder
There's nothing better than tender, mouth-watering, slow-cooked pork. Pork cooked this way is so tender and juicy that you can tear it apart with just a fork. Many recipes for pulled pork, carnitas and other dishes using shredded pork require slow cooking. For this method you will need a slow cooker.
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Let the pork come to room temperature. As above, remove the pork from the refrigerator or freezer and let it warm up naturally. If the meat is frozen, let it defrost overnight.
Heat a frying pan over medium heat. While you wait for the pork to heat through, place a Dutch oven or skillet on the stove. When it is hot enough for a drop of water to boil immediately, pour in a few tablespoons of oil.
Golden pork shoulder in a frying pan. Place a piece of pork shoulder in the pan. Cook over high heat until golden brown on all sides (a few minutes per side). Slow cookers like crock pots use moist heat and therefore can't give the pork a nice "crust" on its own, meaning you'll have to sear the outside of the pork in a pan before putting it in the slow cooker.
Add seasonings and/or vegetables to the pan. It's possible to cook delicious pork on its own, but if you're using a slow cooker to braise roasted meat to juicy, searing perfection, make sure the pork isn't alone in the pot. Vegetables and seasonings will add their own flavor to the pork (and vice versa), increasing the flavor of the dish. In addition, slowly simmering vegetables will be an excellent side dish for pork.
- Add your favorite vegetables. Chopped onions, garlic, carrots and potatoes work great.
- Besides, any seasonings are harmless. For Latin carnitas, you can try cumin, garlic powder and paprika, and for European flavors, try sage, rosemary and thyme.
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Coat pork (and other ingredients) with liquid of choice. Place pork shoulder in pan and top with desired ingredients. Sprinkle a bunch of ingredients with seasonings. Then coat ½-3/4 of the pork shoulder with the liquid. You can use water, unsweetened apple juice, or other liquid. Choose based on what pairs with the ingredients and seasonings in your pork dish—there is no “right” answer. Feel free to mix and match!
- If you make the carnitas above, simmer it in the slow cooker with Mexican beer for a delicious, rich flavor.
- You can use the remaining liquid as a sauce or gravy for cooked pork.
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Cook over sweet heat for 8-10 hours. Cover the pan with a lid and begin the long, slow cooking process. Slow cooking gives you flexibility in terms of timing, but generally requires about 2 hours of cooking per pound of meat. Check several times during cooking, adding more liquid if necessary.
- The pork shoulder is done when it is very tender and breaks apart with the slightest force.
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For pulled pork dishes, use forks to shred the meat before serving. Many slow-cooked pork dishes (such as carnitas) are eaten as "pulled" pork - meat cut into small pieces. To make pulled pork, open the slow cooker when the meat is done and use two forks or tongs to shred the pork. Continue “tearing” until a satisfactory crushed structure is achieved.
Grilled pork shoulder
For summer parties and get-togethers, there's nothing better than grilled pork shoulder. The aroma (and tone) of a pork shoulder sizzling on a hot grill will drive pork lovers crazy. Take a gas or classic grill (plus a lot of bricks).
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Bring pork to room temperature and season as desired. As above, let the pork warm through gradually. When the pork reaches room temperature, season it with spices to taste so that the dry and flavorful outer part turns into a crispy and tasty crust after baking on the grill.
- You have a lot of options when it comes to dry spices. For example, for barbecue, try rubbing the pork with a combination of white and brown sugar, salt, pepper and other spices to taste (like cinnamon and cumin).
Let the pork shoulder sit. Allow the pork shoulder to reach room temperature before cooking. If you just took it out of the refrigerator, let the pork sit for about half an hour before you start cooking it. If you take it out of the freezer, the pork will need all night to defrost.
Preheat oven to 350 degrees F (177 degrees C). While you're waiting for the pork to heat through, you'll want to preheat the oven (especially if it's heating up slowly). If the pork is frozen and thawed, you need to wait until the defrosting process is complete before turning on the oven.
Place pork on a rack in a roasting pan. Use a trivet to prevent the pork from simmering in its own juices while cooking. The heat-resistant tray collects all the pork juices that drain during the cooking process. Dispose of them after cooking or use them as gravy etc.
Of course, there is nothing easier than frying meat. Many people think so, but this is not entirely correct. How to fry pork in a frying pan so that it is soft, juicy and moderately cooked? To do this you need to follow some rules.
Firstly, there is no need to save money when buying meat. Choose only the best, regardless of its price. This practically guarantees great tasting meat. And you don't have to worry about how to fry pork. Choose only the best pieces. Neck, shoulder blade and leg are preferred.
Do not store fresh meat for a long time, especially if it contains blood. Start preparing it right away. Before frying pork in a frying pan, decide on the recipe. This is necessary to know what pieces to cut the meat into.
If the pork is fresh and of good quality, it is not necessary to marinate it. Marinade is used to soften tough meat. Therefore, use it only as needed. But if you doubt the quality of pork, then marinate it in kefir, vinegar, lemon or soy sauce.
If you want to get an appetizing aroma and real meat taste, then you shouldn’t get carried away with seasonings. They should be in moderation. Especially those that have a pronounced taste and aroma.
Before frying pork in a frying pan, you need to wash it and dry it with a towel. This is necessary so that during the frying process it does not release a lot of moisture.
Cut the meat into portions and place in a heated frying pan. The pieces of meat should not fit tightly together. Otherwise, a brown crust will not immediately form on the meat. This is necessary so that the meat retains all its juices and becomes soft in the future. This is the main rule of how to fry pork in a frying pan. Quick frying until golden brown is the key to success.
If you want to get truly fried meat with a golden brown crust, you should not cover the pan with a lid. Otherwise it will look like a stew.
Larger pieces of meat are prepared in much the same way. The meat must be washed and dried thoroughly using a paper towel. Next, cut it into pieces of the desired size across the grain. Then sprinkle it with seasonings, salt and pepper. Large pieces of meat should be fried in a heated frying pan with added oil. This must be done quickly. Pork requires about 5 minutes of sear on each side.
You can check the readiness of a large piece of pork by piercing it with a wooden stick or other object. If pink juice appears, you should slightly increase the cooking time. If the juice is clear, then the dish is ready.
You should also not overcook the pork, otherwise it will be dry and tough.
Before frying pork with onions, the same requirements must be met. It is necessary to wash the meat and dry it. Fry in the same way. If there is a lot of meat, then use a large frying pan or fry the pork in small portions until a brown crust forms. Then, a few minutes before it’s ready, add the onion, cut into half rings. Fry it until it becomes transparent. It is also important not to overcook the onion, otherwise it will be dry. Just like meat, it should be juicy and tasty. So just let it absorb the aroma and juices of the pork.
If you plan to add vegetables to the fried meat, do so after lightly frying the pieces of meat. Therefore, before frying pork in a pan, prepare all the necessary ingredients. Then the entire cooking process will be continuous, and you will not accidentally overcook meat or vegetables.
To prepare delicious fried meat you need to follow a few simple rules. Then it will be juicy, tender and very aromatic.
Meat dishes are common in every country in the world, and for the male half of the population, meat dishes are the main food. Therefore, every woman strives to please her beloved and prepare meat for him. But how delicious is it to fry pork? to make your husband happy?
To cook meat properly, you need to know some tricks.
How to deliciously fry pork with crust
Choosing meat for frying pork:
- 1. Meat must be chilled and not frozen. If there is no choice, then you need to defrost it gradually - first in the refrigerator, and then until completely defrosted, at room temperature.
- 2. Meat with layers of fat, but not very fatty, is ideal for frying in a frying pan. It is best to take meat from the leg, neck or shoulder blade.
- 3. When choosing pork, you need to pay attention to its color. The meat should be soft pink, and the fat layers should be white.
- 4. If you press on fresh meat, it will not stick to the skin, and the resulting depression will disappear very quickly.
Cooking process: Fry the pork:
How to deliciously fry pork in pieces in a frying pan:
Cut the meat into medium-sized pieces, beat a little, grate with garlic, sprinkle with pepper and pour in a mixture of vegetable oil and lemon juice. Let it sit for a while.
You need to add salt at the end of cooking, almost before serving.
How to fry tasty and juicy pork in a frying pan
How to fry pork steak
- To fry a pork steak, the thickness of the piece should not be less than three centimeters.
- You can only turn the steak once when one side is done. The pork should be completely cooked through.
- To make the pork steak juicy and appetizing, it needs to be cooked right before serving.
- You can fry meat in an egg - beat the egg, dip the steak in it and place it in a heated frying pan.
Roast pork recipe
After frying the meat, cut the onion into rings and fry it in the same oil until golden brown, then serve along with the pork.\
Regardless of the chosen option for cooking pork, the frying pan should be deep, preferably with a special coating. To avoid drying out the meat, you need to monitor the frying time. So it will take about 6-7 minutes for the steak, and for fried pork pieces - about half an hour.
How to fry pork with onions in a frying pan
It will take 30 minutes to prepare.
Number of servings – 2.
To prepare fried pork with onions you will need:
- - pork neck 500 g;
- - mustard 1 or 2 teaspoons;
- - salt, black pepper.
To prepare the side dish, take:
- - one large onion;
- - 2 tablespoons of vinegar;
- - 1 teaspoon of sugar;
- - 100 ml of water.
Cooking pork with onions in a frying pan:
- Before cooking, choose pork that is not frozen, but slightly chilled. To make the pork juicy and flavorful, marinate it in spices. First you need to cut a piece of meat against the grain into slices 1.5 cm thick. Cover each piece with cling film and beat lightly. Now you can coat the meat with mustard and leave for 15 minutes to soak.
- Soy sauce can be used as a marinade; it will also add juiciness to the meat. A mixture of mayonnaise and horseradish can add piquancy to the finished pork. Coat the pieces with this mixture and leave for 15 minutes.
- To fry, take a frying pan with thick walls. It must be well heated so that the meat ends up with a golden crust. Pour vegetable oil into the frying pan and after heating, lay out the meat slices. Turn on high heat, fry for no more than 4 minutes on one side and then on the other. Then reduce the heat to medium.
- It is not difficult to check the readiness of meat. Pierce it with a knife; when clear juice comes out, it means the meat is ready. If pinkish juice appears, the pork is not yet cooked.
- To garnish the pork, prepare the onion. First, cut it into rings of about 5 mm. Pour water, vinegar into a bowl, add sugar. Stir until sugar dissolves. Now place the onion in the marinade and leave for 15 minutes.
- Place the pickled onions on a dish and place the fried pork on top. You can fry the onion well first, then the dish will be more flavorful.
For garnish, you can also use traditional mashed potatoes, fried stalked celery,
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