Among meat dishes, frying is one of the most popular and simple. It goes well with cereals, pasta, potatoes or vegetables. And even by itself, just with bread, it is killed "for a sweet soul."
Cooking Options: From Easy to Complex
Perhaps the pork roast is in first place in popularity among other varieties of dishes from this meat. And you can cook it both in a classic, traditional style, and with some variations.
Option one, classic
The amount of pork is taken arbitrarily, from half a kilogram to a kilogram. The fat content is average, that is, layers of fat are welcome. Fresh is especially tasty in this dish. And if you take exclusively lean product, then the pork roast can turn out to be harsh.
So, the meat is washed well and cut into small pieces. Then it should be salted, pepper or sprinkled with special seasonings for fried meat - such ready-made kits are available in all grocery stores. Then, on a preheated pan, where vegetable oil has already been poured, our workpiece is laid out. On high heat, the meat slices are fried until crusty. Just see that they do not dry out! Then the fire is removed by about half. The meat with fat is transferred to a small saucepan, covered with two finely chopped onions and put on a small fire. When the onion is slightly fried, the future pork roast is poured with a glass of boiled water, and even better - broth. There you should add a few bay leaves, 5-6 peas of allspice, coriander, salt if necessary. A little more seasoning and ground pepper will not hurt. Then everything is covered and stewed until cooked. When served at the table, sprinkled with parsley and dill.
Option two, also classic
Pork roast can be cooked without gravy. Pieces of meat are simply cooked in oil and fat, then onions are added there. It is this kind of roasting that is served with mamalyga - the national Moldavian dish. But it is necessary to sprinkle with chopped herbs - the taste of meat from it becomes richer, more saturated.
Option three, with tomato
The basic process is the same as described above. When the meat is fried, onions and a few tablespoons of tomato paste are added to the pan. It can be replaced with sweet and sour ketchup, but not too sharp. Or a glass of tomato juice. Let it boil for a couple of minutes. Then frying pork is poured with broth or boiled water (the amount is determined by tomato ingredients) and brought to readiness. Just need to try the dish for the sufficiency of salt and seasoning.
Option Four, East
And finally, another, somewhat unexpected way to fry pork. For its implementation, take meat - 1 kg, potato starch - 180 g, ordinary flour - 30 g, ground pepper, salt, spices - to taste. Yes, this meat roasting needs Korean carrots - as a decoration. Get started!
- Pork is cut into slices across the fibers. Then - into small identical cubes.
- The meat is salted, crumbled in pepper and seasonings, left for 15 minutes to soak well with spices, then excess is removed.
- Now, starch is added to cold water (90 g of water is half the mass of starch), flour, everything is well mixed.
- The meat is thoroughly crushed in a starchy flour mass and laid out in a deep pan or pot with already heated vegetable oil. Fry on one side, turn over, fry on the other. Total - 20-25 minutes.
- When the meat is ready, you need to put it on a dish, add Korean carrots and enjoy the taste.
What to eat with
Serve the pork roast well with pasta or spaghetti, stewed beans, fried potatoes or mashed potatoes. Ideally it is combined with porridges - buckwheat, millet, rice. Or stewed cabbage. The main thing is that there is someone to eat and enjoy!