Pork entrecote

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make pork entrecote? Prepare your food. The key to a delicious entrecote is high-quality meat; it must be chosen especially carefully. First of all, give preference to chilled pork; frozen pork is much less healthy. Which parts of pork should you give preference to? I have pork neck - this part contains streaks of fat and the finished entrecote will be juicier. Pork shoulder or ham, perhaps even with a small bone, would also work.

2. STEP 2

   

   Wash the meat well and dry. Cut off all membranes and, if necessary, veins from a piece of pork. Then dry the meat with paper towels. Now you need to cut the pork into pieces. Be careful here: they should not be too thick or too thin. Optimal: pieces of meat about 1.5 cm thick.

3. STEP 3

   

   Lightly pound the meat on both sides with a special hammer. To avoid splashes, you can first cover the piece with cling film and beat it. If you don’t have such a hammer, you can beat the meat crosswise with the blunt side of a knife.

4. STEP 4

   

   Now it's a matter of spices. I just have red pepper. You can take black. Other seasonings also work well: herbes de Provence, dried thyme, rosemary or garlic. But don’t mix too much: I recommend taking one of your favorite spices. At this stage there is no need to salt the meat, salt removes water and the meat will turn out a little dry. Salt it at the very end of cooking. Sprinkle the piece of meat generously on all sides with the chosen seasoning.

5. STEP 5

   

   Pour a little vegetable oil and distribute it over the entire piece. The oil can be absolutely anything: from ordinary corn oil to elite olive oil.

6. STEP 6

   

   Heat the remaining oil well in a frying pan. For frying, the oil must be refined, otherwise it will burn. Place the meat in a frying pan, reduce the heat slightly and fry for about 7 minutes. A crust should appear, which will “seal” all the meat juices inside the piece.

7. STEP 7

   

   Then carefully turn the meat over and fry for about 7 minutes. To ensure that it is fully cooked, cover with a lid and cook over low heat for another 7 minutes. Full frying is very important for pork, so keep an eye on it.

8. STEP 8

   

   Serve entrecote with dry red wines. Complete it with salads of seasonal vegetables and fresh herbs. Bon appetit!

Comments on the recipe

Eleanor

17.12.2023

4.6

You can also bake it in the oven. Yummy!

tatyanochka2022

17.12.2023

4.9

Today I prepared pork entrecote, spending very little time on it. I took a small piece of meat for this. Cutting it lengthwise into two parts, I got pieces about 1 centimeter thick (according to the recipe you need about 1.5). I beat the meat on both sides, sprinkled it with red pepper, and added some Provençal herbs of my own. Pour over vegetable oil and place on a heated frying pan. Fry for 7 minutes on both sides, adding salt during frying. Simmer the meat under the lid for another 7 minutes. The aroma was amazing! I read that entrecote is served with potatoes, which is considered a classic option. So I did. I boiled the potatoes into pieces and then fried them in the oil left over from the entrecote. My husband is delighted! He liked it very much. The meat was well fried, browned, it turned out tasty, fragrant and satisfying! I recommend everyone to try it! Thank you very much!

Polly

17.12.2023

4.7

A hearty lunch for the real head of the family! Today I cooked pork entrecote for dinner for my husband using this wonderful recipe. It turned out very filling, aromatic and tasty! Thank you very much for the recipe!