Pork in a frying pan - 290 cooking recipes

Juicy and tasty pork in a frying pan is a desired dish on the tables of almost all meat-eaters. This tender meat differs from others not only in taste, but also in the speed of preparation (especially if marinated first).

Pork in a frying pan

Pork in a frying pan can be cooked in different ways. First of all, you can take a variety of parts of the pork carcass. Then cut them into pieces of different sizes and shapes. Afterwards, fry or stew, with or without additional ingredients (excluding salt and spices). And at the final stage, add sauce or cook without it. In general, most of the recipes for pork in a frying pan are the basis of second courses that are part of Russian cuisine and not only.

As with cooking any dish, you need to start with choosing meat. Different parts of the pork carcass require specific cooking and preparation times. If you're cooking something like a stew, take a tenderloin with streaks of fat and separate the meat from the bones. If you're grilling steak, stick to sirloin or cooked raw T-bone steak. There is a whole section of recipes for pork ribs; it’s impossible to list them all.

Weathered meat can be corrected by coating it with vegetable oil and letting it sit for a while. Or just cut off the unwanted crust with a thin knife, because it’s definitely not worth cooking.

Remember that any meat, including pork, must be placed in a hot frying pan. This helps to keep some of the juices inside; not all of them will evaporate during the process. If you cover the pan with a lid, allowing the pork to simmer in its own juices, it will cook faster.

If you want a golden brown crust, remove the lid, add oil and fry with or without onions, stirring occasionally so that the pieces are evenly fried. This kind of frying contributes to the greater juiciness of the dish, whatever it may be (even for roasting in pots, it is recommended to pre-fry the meat).

The frying pan itself is also worth paying attention to. On thicker, more massive products, they are less likely to burn and are cooked evenly - due to a smooth temperature distribution over the entire surface. Also, the working area of ​​the dishes should be sufficient - from 25 cm and above. Although you shouldn’t take too big either. Especially if you plan to add gravy.