Juicy pork in a pan: the most delicious recipe, cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Often, housewives refuse to sell tempting recipes just because the instructions say to cook the dish in the oven. Unfortunately, this part of the stove fails first. There are burners, and the whole process of cooking is thanks to them. But pork stays juicy when heat is applied from all sides, not just from the bottom. In a frying pan, the meat does not “clog”, that is, the juice contained in the piece evaporates. Thus, the pork is dry.

You can try to retain moisture by placing a piece of meat in hot fat, breading it with flour, covering it with a pillow of vegetables or pouring sauce. To prevent pork from burning, you can take a frying pan with a special coating. Or stew it with onions. There are many ways to cook pork in a pan juicy and tasty. And we will share these culinary tricks with you here in our article.

Product recommendations

Is it worth saying that pig meat is he althier and tastier than pig in years? When choosing a piece in a store or market, focus on pale pink flesh and white, not yellow fat. Love lean meat? Leave it to cook in the oven. For frying, you need to choose fatty meat with thin layers of fat. Experienced chefs recommend giving preference to the thick edge or the inner muscle of the hind leg, neck or tenderloin from the whole pig carcass. Such meat will remain juicy when cooked in a pan, since thin blotches of fat will keep the fibers from drying out.

Of course, you should choose a chilled product, not a frozen one. At a temperature of 10 degrees below zero, the structure of the fibers changes. But you can also cook a delicious steak or a juicy chop from frozen meat. But before you properly fry pork in a pan, it must be brought to room temperature no less correctly. No need to rush and stick the meat in the microwave or, God forbid, under hot water. Transfer the piece from the freezer to the refrigerator. Be sure to place the meat in a deep bowl so that the thawed blood does not flood other foods. Then take the meat out of the refrigerator and leave it at room temperature for a couple of hours, covering it from flies and from the cat with a tight lid.

The easiest way: how to fry juicy pork in a pan

We need the meat to “cork up” as quickly as possible. Then the juice will remain inside the fibers and the pork will come outsoft and tender. What to do for this? First, dry the piece itself after washing with a towel. Residual water causes the outflow of blood from the fibers. In addition, it causes splashes when in contact with hot fat. Secondly, do not cut the meat into small pieces. The most optimal size is cubes with a side of three centimeters.

So, put the pan on the fire. Pour a small amount of vegetable oil. When it is well calcined, lay out the pieces of meat. How to fry pork in a pan? The main step in the culinary process is the first stage. If we do not seal the meat in time, the dish will be overdried and hard. Therefore, we make the maximum fire, distribute the pieces in one layer, so that each of them has contact with hot fat. No matter how terribly sizzling and hissing in the pan, do not interfere with the meat and do not turn it over for five minutes.

Never add s alt - this will cause unwanted leakage of juice from the fibers, and the pork will be stewed, not fried. After five minutes, turn the pieces over to the other side. Wait until the pieces on all sides turn golden brown. We reduce the fire. We fry until ready. At the end, add s alt and season with spices.

Easy recipe for juicy pork for the pan

Of course, the previous description can be limited. The meat will come out juicy and tender … but not quite tasty. Let's add a few of the simplest ingredients to it: an onion, a carrot and a clove of garlic. You will see what new facets of taste will open up in your dish!

1. Cut the onion and carrot into small strips.
2. Chop the garlic orgrind with vegetable oil.
3. When the pieces of pork are securely “corked”, add vegetables to the pan. At this stage, you can already stir to your heart's content.
4. So fry for about ten minutes. We season the dishes with spices "For pork" and, above all, ground black pepper. No s alt yet.
5. Stir and add half a glass of sour cream.
6. After this ingredient begins to gurgle, reduce the heat, cover the pan and simmer the pork for 20 minutes.
7. And only then will we s alt the dish.
8. Let's keep the pan on the fire for another five minutes. Serve with any side dish.

Steaks

This dish is usually grilled. But even in a pan, juicy pork in large pieces turns out to be no less tasty. The main thing is to fry it correctly.

1. My loin or neck (300 grams), dry with paper towels and cut across the fibers into slices.
2. Rub each piece with black pepper on both sides.
3. Wrap the steaks with cling film and put in the fridge for a quarter of an hour.
4. Put a frying pan on high heat. Pour two tablespoons of vegetable oil on it (preferably olive oil).
5. Spread marinated steaks. Fry for five minutes on each side.
6. Turn over only when we make sure that the steak is golden brown. This will be a medium roast. If you like rare or deep fry steaks, adjust the cooking time.
7. S alt the pork. Turn off the fire andcover the pan.
8. The steaks should steam for ten minutes.

Pork under an onion blanket

1. Cut half a kilo of meat into medium cubes, as in the first recipe.
2. Send to the pan in hot vegetable oil. Do not stir.
3. Three large onions are cleaned and chopped into thin half rings. Remember a little with your fingers so that they become softer.
4. After the meat has turned golden brown on all sides (this will take a total of 10-15 minutes), we send the onion to it.
5. Fry over medium heat without a lid. Onions under the influence of heat will give juice, which, together with vegetable oil and the meat's own melted fat, will not allow the pork to burn.
6. After ten minutes, season the dish with spices and s alt it.
7. Lower the lid on the pan and reduce the heat.
8. Simmer the roast for another five minutes. Juicy pork in a pan is cooked! It remains to try it.

Oriental Pork

1. Four hundred grams of tenderloin wash, dry and cut into 4 portions-slices.
2. Grate them on both sides with black pepper and drizzle with balsamic vinegar. It will not only soften the fibers, but also add flavor to the meat.
3. Leave the pork to marinate in the refrigerator.
4. We send a small head (or eight unpeeled cloves) of garlic to cook for 10 minutes. Throw it in a colander.
5. Dry shiitake mushrooms (40 grams) steamed with boiling water, let stand for an hour.
6. Decantingleaving one hundred milliliters of liquid for cooking juicy pork.
7. Melt a piece of butter in a frying pan (25-30 grams). Spread marinated meat.
8. Fry on both sides until light brown.
9. In a mortar, grind 10 juniper berries with three sprigs of rosemary in the liquid where the mushrooms were soaked.
10. Pour the pork with this solution.
11. Spread the boiled garlic in the husk, s alt the dish. Reduce the fire under the pan to a minimum.
12. Simmer under the lid for about a quarter of an hour.
13. Pull out the garlic. You can clean it and decorate a dish with it (no need to cut the cloves).
14. Serve with boiled rice.

Roast with mushrooms and prunes

1. Pork tenderloin (400 grams) cut into medium-sized oblong sticks.
2. Sprinkle the meat with spices, but do not need to s alt it.
3. Chop two onions in half rings, and coarsely rub a large carrot.
4. Peel 200 grams of champignons or other mushrooms, cut them into pieces.
5. Six prunes are steamed with boiling water. When they soften, cut them in half, remove the bones. Dried fruits will give a smokey smell of delicious juicy pork.
6. Heat some vegetable oil in a frying pan. Let's lay out the meat.
7. It is not recommended to disturb him for the first 5 minutes. When the bars are golden on all sides, put vegetables with mushrooms, prunes to the pork, add half a teaspoon of turmeric, s alt.
8. Stir and reduce the heat. Fry the dish until the meat is soft. You can pour sauce and a littleextinguish.

Chops in batter

So that the juicy pork does not dry out in the pan, we will bread it in the dough.

1. First, cut the meat across the fibers into pieces, trying to keep them thin, no more than a centimeter thick.
2. Let's fight them off. Sprinkle meat with black pepper.
3. In a bowl, mix three eggs, s alt and two tablespoons of flour. Stir until dough is smooth. The batter should not be thick, but not liquid either.
4. Bread chops in it just before putting them in the pan.
5. Fry on both sides until cooked in hot vegetable oil.

Entrecote

1. My pork and dry with paper towels.
2. Cut the meat very thinly. The thickness of the slice should not exceed 15 millimeters. Beating meat is not required.
3. Warm up vegetable oil well. To make a juicy pork entrecote, it must spend at least 4 minutes in a pan over high heat.
4. Only after that the meat can be turned over. Let it clog up at the bottom as well. This will take 2-3 minutes already.
5. Now it can be flavored with spices (black pepper is a must) and s alt.
6. Fry for another three minutes.
7. Pour in a small glass of cognac. Most of the liquid will immediately evaporate, and what remains, bring to a boil.
8. After a minute of gurgling distillate, turn off the heat and cover the pan. Entrecoteshould be soaked in cognac vapors.
9. Serve with garnish of fried potatoes.

He althy Cooking

Nutritionists warn about the calorie content of pork. In addition, heated vegetable fat or lard can be bad for your he alth. What to do when you really want fried pork? There is a solution, and it is called a non-stick pan (Royale, Edenberg, Maxmark and other similar brands).

1. Meat - in pieces or slices - marinate well.
2. Heat the pan and put the pork on it in one layer.
3. Turn over after 5 minutes.
4. You can optionally add vegetables to the meat.