Of course, there is nothing easier than frying meat. So many people think, but this is not entirely correct. How to fry pork in a pan so that it is soft, juicy and moderately fried? To do this, you need to follow some rules.
Firstly, there is no need to save money when buying meat. Choose only the best, despite its price. This practically guarantees a great taste of meat. And you don’t have to think 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 is with blood. Start cooking it right away. Before you fry pork in a pan, decide on the recipe. This is necessary in order to know which slices to cut meat.
If the pork is fresh and of good quality, it is not necessary to pickle it. Marinade is used to soften hard meat. Therefore, use it only as necessary. But if you doubt the quality of pork, then pickle it in kefir, vinegar, lemon or soy sauce.
If you want to get a delicious aroma and a real meaty taste, then you should not get involved in seasonings. They should be in moderation. Especially those that have a pronounced taste and aroma.
Before you fry pork in a pan, it must be washed and dried with a towel. This is necessary so that during the frying process it does not release much moisture.
We cut the meat into portioned slices and put it on a heated frying pan. Pieces of meat should not fit snugly together. Otherwise, a brown crust does not immediately form on the meat. This is necessary so that the meat retains all the juices and later turns out to be soft. This is the main rule of how to fry pork in a pan. Fast roasting until golden brown is the key to success.
If you want to get really fried meat with a golden brown crust, you should not cover the pan with a lid. Otherwise, it will look like a stew.
Large pieces of meat are cooked almost as well. The meat must be washed and dried thoroughly using a paper towel. Next, cut it into pieces of the right size across the fibers. Then sprinkle it with seasonings, salt and pepper. Large pieces of meat should be fried in a preheated pan with added oil. This must be done quickly. Pork needs about 5 minutes of roasting 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 in this case, you should slightly increase the cooking time. If the juice is transparent, then the dish is ready.
Frying pork is also not worth it, otherwise it will be dry and stiff.
Before frying pork with onions, the same requirements should 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 take a large frying pan or fry pork in small portions until a brown crust forms. Then, a few minutes before being ready, add onion chopped in half rings to it. Fry it until it becomes transparent. It is also important not to overcook the onion, otherwise it will be dry. It, like meat, must be juicy and tasty. Therefore, just let it absorb the aroma and juice of pork.
If you plan to add vegetables to the fried meat, do it after lightly fried pieces of meat. Therefore, before frying pork in a pan, prepare all the necessary ingredients. Then the whole cooking process will be continuous, and you will not accidentally overcook meat or vegetables.
To cook a delicious fried meat, you need to follow some simple rules. Then it will be juicy, tender and very fragrant.