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

Often, housewives refuse to implement tempting recipes only because the instructions require cooking in the oven. Unfortunately, this part of the plate breaks down first. The hot plates remain, and the whole cooking process goes thanks to them. But pork remains juicy when heat treatment is from all sides, and not just from below. The meat does not “clog” in the pan, that is, the juice contained in the piece evaporates. Thus, the pork is dry.

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

Product Recommendations

Needless to say, pig meat is healthier and tastier than mumps in years? When choosing a piece in a store or market, focus on soft pink flesh and white, not yellow fat. Do you like 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 from the whole pig carcass to give preference to the thick edge or internal muscle of the hind leg, neck or tenderloin. Such meat will remain juicy when cooked in a pan, since thin fatty inclusions will preserve the fibers from overdrying.

Of course, you should choose a chilled product rather than a frozen one. At a temperature of 10 degrees below zero, the structure of the fibers changes. But from frozen meat you can cook a delicious steak or juicy chop. But before you properly fry pork in a pan, it must be no less correctly brought to room temperature. No need to rush and pop meat in the microwave or, God forbid, under a stream of hot water. Transfer the piece from the freezer to the refrigerator. Remember to place the meat in a deep bowl so that thawed blood does not fill in other foods. Then remove the meat from the refrigerator and leave it for a couple of hours at room temperature, 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 “clog up” as quickly as possible. Then the juice will remain inside the fibers, and the pork will come out soft and tender. What to do for this? First, the piece itself is dried after washing with a towel. Residual water causes blood to flow out of the fibers. In addition, it causes splashes in contact with hot fat. Secondly, do not cut meat into small pieces. The most optimal size is cubes with a facet of three centimeters.

So, put the pan on the fire. Pour a small amount of vegetable oil. When it is well baked, lay out pieces of meat. How to fry pork in a pan? The main thing in the culinary process is the first stage. If we do not clog the meat on 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 noisy and hissed in the pan, the meat does not interfere and do not turn over for five minutes.

In no case do not salt - this will cause an unwanted leak of juice from the fibers, and the pork will be stewed, not fried. Five minutes later, flip the pieces on the other side. Wait until the pieces on all sides become golden brown. Reduce the fire. Fry until cooked. In the end, add and season with spices.

A simple recipe for juicy pork for a pan

Of course, the previous description can be limited. The meat will come out juicy and soft ... but not quite tasty. Add to it some of the simplest ingredients: onion, carrots and a clove of garlic. You will see what new facets of taste will open in your dish!

1. Cut the onion and carrots into small strips.
2. Chop the garlic or chop with vegetable oil.
3. When the pieces of pork are reliably “clogged”, add vegetables to the pan. At this stage, you can already stir as much as you like.
4. So fry for about ten minutes. We season the dishes with “For pork” spices and above all with black ground pepper. Do not salt 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 salt the dish.
8. Keep the pan on fire for another five minutes. Serve on the table with any side dish.

Steaks

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

1. I wash the loin or neck (300 grams) with paper napkins and cut it into slices across the fibers.
2. Rub each piece with black pepper on both sides.
3. Wrap the steaks with cling film and put them in the refrigerator for a quarter of an hour.
4. We put on a strong fire a pan. Pour on it two tablespoons of vegetable oil (preferably olive).
5. Spread the pickled steaks. Fry for five minutes on each side.
6. We turn over only when we make sure that the steak is covered with a golden crust. This will be an average degree of roasting. If you like steaks with blood or, on the contrary, “deep fry”, adjust the cooking time.
7. Salt the pork. Turn off the heat and cover the pan.
8. Steaks should be infused with steam for about ten minutes.

Pork under the onion blanket

1. We cut a half kilogram of meat with an average cube, as in the first recipe.
2. We send it to a pan in hot vegetable oil. Do not stir.
3. We clean and chop three large onions with thin half rings. Remember a little bit with your fingers to make them softer.
4. After the meat has become golden brown on all sides (it will take a total of 10-15 minutes), we send onions to it.
5. Fry over medium heat without a lid. Onions under the influence of heat will produce juice, which, together with vegetable oil and its own melted meat fat, will prevent pork from burning.
6. Ten minutes later, season the dish with spices and salt it.
7. Lower the lid into the pan and reduce the heat.
8. Stew the roast for another five minutes. Juicy pork in the pan is cooked! It remains to try it.

Eastern pork

1. Four hundred grams of tenderloin is washed, dried and cut into 4 portioned slices.
2. Rub them on both sides with black pepper and sprinkle with balsamic vinegar. It will not only soften the fibers, but also give the meat a flavor.
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. We recline in a colander.
5. Dry shiitake mushrooms (40 grams) are steamed with boiling water, let stand for an hour.
6. Strain, leaving one hundred milliliters of liquid for making juicy pork.
7. In a pan, melt a piece of butter (25-30 grams). Spread the pickled 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 pork with this solution.
11. We spread the boiled garlic in the husk, salt the dish. Reduce to a minimum the fire under the pan.
12. Stew under the lid for about a quarter of an hour.
13. We take out the garlic. You can clean it and decorate the dish with it (you do not 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 cubes.
2. Sprinkle the meat with spices, but do not need to salt it.
3. We chop two onions in half rings, and coarsely chop a large carrot.
4. We clean 200 grams of champignons or other mushrooms, cut them into pieces.
5. Six berries of prunes are steamed with boiling water. When they are softened, cut them in half, remove the seeds. Dried fruits will smell haze delicious juicy pork.
6. In a pan, let us heat some vegetable oil. Lay out the meat.
7. The first 5 minutes to interfere with it is not recommended. When the sticks are gilded on all sides, put vegetables and mushrooms to the pork, prunes, add half a teaspoon of turmeric, salt.
8. Stir and reduce the heat. Fry the dish until the meat is soft. You can pour the sauce and stew a little.

Chops in batter

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

1. First, cut the meat across the fibers into pieces, trying to make them thin, not more than a centimeter thick.
2. Beat them. Sprinkle the meat with black pepper.
3. In a bowl, mix three eggs, salt and two tablespoons of flour. Stir until smooth dough. The batter should turn out not thick, but not liquid.
4. Bread in it chops just before putting them in the pan.
5. We fry on both sides until cooked on hot vegetable oil.

Entrecote

1. Wash my pork and dry it with paper towels.
2. We cut the meat very thinly. Slice thickness should not exceed 15 millimeters. Beat meat is not required.
3. We warm well the vegetable oil. To make a juicy pork entrecote, in a pan he must spend at least 4 minutes over high heat.
4. Only then can the meat be turned over. Let it clog up from below. This will take 2-3 minutes.
5. Now it can be seasoned with spices (black pepper is mandatory among them) and salt.
6. Fry for another three minutes.
7. Pour in a small glass of cognac. Most of the liquid will immediately evaporate, and the remaining one is brought to a boil.
8. After a minute of gurgling distillate, turn off the heat and cover the pan. Entrecote should be saturated with cognac pairs.
9. Serve with a side dish of fried potatoes.

Health Care Cooking

Nutritionists warn about the calorie content of pork. In addition, warmed vegetable fat or lard can badly affect your health. 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. The meat - in slices or slices - is well pickled.
2. We heat the pan and lay the pork on it in one layer.
3. After 5 minutes, turn over.
4. If you wish, you can add vegetables to the meat.