Fried pork in a frying pan and more - 197 cooking recipes

Culinary recipes for fried pork, although numerous, almost all describe the same process, to one degree or another. To begin, fry the onions in oil in a frying pan until golden brown. Then chopped pieces of meat, cleared of films and veins, are added to it. The pork will begin to release juice, which must be allowed to boil if you want to get meat with a crispy crust. That is, you need to cook it until all the liquid from the pan has evaporated. Stir occasionally, turning the pieces over. You can cover it with a lid for a while - the temperature inside will rise and the dish will cook faster.

When there is no excess moisture left in the pan, and the pork has a beautiful crust, everything is ready - you can already serve it in this form. Or suffer a little more by supplementing the dish with other products. For example, potatoes, carrots, pumpkin, other vegetables, mushrooms. As well as sauce or gravy made with tomato paste, sour cream, or both.

Before frying, the meat can be marinated to make it more tender, soft and juicy. Any marinade with vinegar, mustard, mayonnaise, wine, juice, kefir or anything else will do. You can also lightly pound the pork without cutting it into pieces. Can be boiled until half cooked.

For greater juiciness, the meat is soaked in water. Or rub it with vegetable oil. Sprinkle with lemon juice and leave for half an hour.

Tip: the most juicy is fried pork, which has previously been held in a very hot frying pan with a non-stick coating without oil. A light crust forms on the meat, which seems to seal the juices inside. And due to this, the pork will ultimately be soft and tender. This rule applies not only to sirloin parts, but also to pieces with bones such as ribs.