How to fry pork in a pan and on the grill: useful tips

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

Since ancient times, dishes from animal and poultry meat have been present in the human diet. This is due to the high nutritional value of the product, which gives the body the necessary supply of nutrients, proteins and trace elements. Beef and pork can be fried as a whole steak, or in small pieces. A variety of appliances, kitchen appliances and gadgets allow you to diversify your meat menu.

Pork Dishes

Depending on the desired taste of the dish, you should choose a certain part of the pork carcass. So, for example, chops, boiled pork or meatballs are often prepared from the neck. Loin is used for pilaf, baked on the bone, grilled. The pulp of the shoulder blade is great for stewing, the back (ham) is baked in a whole piece, made into basturma, jamon or simply dried.

The most popular part of the carcass is the tenderloin. From it you can cook many of the most delicious dishes. Many housewives prefer fried meat, its taste is delicious, and it will take very little time to cook. Also, a valuable product is boiled, baked, stewed, used in the form of minced meat. Beforehow to fry pork in a pan, you need to choose the appropriate part of the carcass.

How to choose meat

For frying, it is better to take the pulp with thin layers of fat, then the finished dish will be more juicy and tender. When choosing a suitable piece of pork, you should pay attention to the color and density of the meat. Young and good quality meat should be light pink. Fresh pork is dense and elastic, when pressed with a finger, the hole is quickly restored.

It is important to check the smell of the meat. It must be fresh, free of foreign matter. A product with a specific, sour, sharp or chemical aroma will not be suitable for food. You should also pay attention to the cut of the piece, the presence of weathered edges, the dried crust indicates improper storage of the carcass or semi-finished product.

How to roast pork properly

To cook delicious pork, you should follow simple and effective recommendations. First of all, a piece of pork must be rinsed with water and wiped dry with a paper towel or clean cloth. S alt and seasonings should bring the dish to the desired taste at the very end of cooking. Before cooking, a piece of meat is lightly brushed with olive or vegetable oil.

It is best to fry the meat in a pan in pieces. Pork is washed, dried and cut across the grain into medium-sized cubes or large pieces if cooking a steak. It is better to choose dishes for heat treatment with thick walls; cast-iron or non-stick pans are ideal. Many are wonderingabout how long to grill pork. The answer depends on the thickness of the piece and the desired degree of roasting. Overcooking pork in a pan will make it tough and dry.

Taste and benefits

Scientists have been arguing about the beneficial and harmful qualities of pig meat to this day. Undoubtedly, the richest complex of substances necessary for the body is not capable of harming the human body. However, the method of heat treatment, the amount of fat in the product can make it difficult for the stomach, provoke the accumulation of excess body weight, and cause an increase in cholesterol levels.

In order for meat dishes to be beneficial, not harmful, you should remember the rules for combining products. Before frying pork in a pan, you should think about a side dish. According to the standards of dietetics and proper nutrition, meat products are ideally combined with plant foods. It can be salads, stewed, baked or grilled vegetables. A combination of fried meat with sour fruits or berries, both raw and in the form of sauces, is considered tasty and he althy.

Juicy steaks

This classic recipe is made from beef. However, pork fried in a thick piece has an equally excellent taste. To make the meat juicy and tender, you should properly prepare the product:

• frozen pork should be thawed at room temperature;
• meat is marinated in your favorite herbs and vegetable oil without adding s alt;
• fry the steak on high heat, avoiding frequentflip;
• s alt the product preferably 1-2 minutes before the end of the heat treatment;
• leave the finished dish under foil or a lid for 5-7 minutes.

A piece of pork for a steak should be at least 3 cm thick, then the meat will retain all the he althy juices and vitamins inside. The heat will help the proteins coagulate quickly, keeping the nutrients inside. If the correct part of the carcass with insignificant fatty layers is selected for the dish, you need to fry the meat without oil in a dry frying pan.

Depending on the thickness of the piece, you can calculate how much to fry the pork steak on each side. So, meat up to 3 cm is kept in a hot pan for no more than 2 minutes, and then turned over. Thicker pieces fry for 3-4 minutes on each side.

Grilled meat

Grilled pork is getting more and more popular every year. This is due to the amazing taste and aroma of the finished dish. In addition, the meat is fried very quickly, retaining all the useful properties, does not require additional fat, which undoubtedly affects its calorie content.

How long to grill pork steak? It all depends on your personal taste preferences. Proponents of classic recipes should grill pork longer. How long the meat is kept depends on the thickness of the original product.

You can cook steaks on the grill in the traditional way over hot coals or using a special frying pan. Before heat treatment, the meat must be marinated for 1-2 hours. Choose the marinade to your taste, it can be prepared on the basis of dry wine, lemon or lime juice, garlic, fragrant herbs, onions.

Secrets and recommendations

Cooking is an exciting process that helps you turn ordinary foods into tasty and he althy meals. Many do not know how to fry pork correctly so that it turns out rosy, tender and juicy. There are several secrets, having learned which, you will surely easily prepare an exquisite and tasty meat dish.

If the meat is tough, marinate it in a mixture of mustard, lemon juice and raw egg before processing (at least 2 hours). Before frying the steak, it must be thoroughly wiped with a paper towel, removing excess moisture. The pan should be as hot as possible over high heat, and then carefully place pieces of meat on it.

Steaks fried on both sides can be brought to readiness in the oven if you like normal roasting. This will take 5-7 minutes. When turning the pieces of meat from one side to the other, try not to pierce them with a fork, it is better to use a wooden or silicone spatula. By following these tips, you can get a dish of excellent quality that will surprise even sophisticated gourmets.