How long to fry thin pieces of pork. How long to fry pork in a frying pan

© Provided by: MAXIM By publishing this instruction, we decided to kill two birds with one stone: a potentially first-class kebab maker in you, a fifteen-month-old bull on the nearest farm. “We will make the best-selling steak in the world - ribeye,” said our expert, chef of the Moscow Torro Grill restaurants Kirill Martynenko, opening the refrigerator. “It’s a classic because when people say the word steak, they usually mean ribeye.” “It’s difficult to fry thick steaks at home,” continues Kirill. — There is a high risk that a 7–10 cm piece will not be cooked, or will be cooked unevenly, or will be completely overcooked. To determine doneness, cooks use meat thermometers and other tricks. An inexperienced person will not be able to determine the degree of readiness of meat by eye. But if you do decide to cook a large steak, follow our advice, and then put it in the oven to finish cooking.”

How to choose meat for pork steak?

To prepare a tasty and juicy pork steak at home, it is better to choose meat from the neck part of a pig carcass, pork tenderloin, or meat from a ham with a small amount of veins.

The meat is cut into pieces with an average thickness of 2.5 - 3.5 cm across the grain.

How to prepare pork?

Pork is distinguished by the presence of fatty layers, which is what many people love. But these layers are not always enough for the meat to remain juicy when you finish frying it. So, it is necessary to marinate it. This way you can soften the pork, and in the end it will turn out much more tender and juicy. Before you apply the marinade to a piece of pork, be sure to beat it a little. In addition, slightly cut the edges of the pork and the entire surface of the piece.

You should end up with intersecting cuts that will eventually give you small diamond shapes. This way, the marinade will penetrate deeper into the piece of pork, and besides, the piece itself is practically not deformed during frying, because you have cut through its connective tissues. In this case, the juice will remain inside the piece and will not flow out of it.

Pork escalopes fried in a pan

The main difference between pork escalopes is that they do not need to be breaded before the cooking process.

Required Products:

pork tenderloin - 650 grams;
hard cheese - 200 grams;
eggs - 2 pieces;
half a lemon;
garlic - 2 cloves;
flour - 2 spoons;
mayonnaise - 100 grams;
greens to taste.

The best way to fry pork in a frying pan:

Peel pork meat from films, rinse under running water, cut into thin pieces no larger than 1 cm.
Salt and pepper the pieces of meat and rub with lemon. Place the pork in the refrigerator for 30 minutes.
To prepare the batter, you need to beat 2 eggs in a separate container, add grated cheese, salt and mayonnaise. Beat all contents until smooth.
Squeeze the peeled garlic through a press and add to the batter.
Place the pork escalopes in a preheated frying pan, after dipping them in batter on both sides.
Fry until golden brown.

Important! The prepared pork dish is served with potatoes or fresh vegetables.

How to fry a pork steak so that it is juicy and tasty?

Once the meat for the steak has been selected, you can begin cooking it. Let's look at a good pork steak recipe, using which you can prepare delicious fried and juicy meat:

If the meat has been frozen, it must be thawed in advance by moving it from the freezer to the general compartment of the refrigerator 10-12 hours before cooking.
We cut a piece of meat into steak blanks across the grain into pieces 2.5 - 3.5 cm thick. If juice (blood) flows from the meat, you can blot it with a paper towel before frying.
Heat a frying pan over high heat (you can use any frying pan; a grill pan or one with a non-stick coating is perfect). Add sunflower oil to the frying pan and heat it well (it is important to start frying the steak in a well-heated frying pan).
Place the meat in a frying pan and fry for 5 minutes on one side (the meat should fry well until a nice crust forms), then turn it over to the other side and also fry for 5 minutes.
After turning the meat over, salt and pepper it. There is no need to cover the pan with a lid!
When the steak is fried on both sides, look at its edges (if the pieces of meat were thick, then the steak may be slightly undercooked at the edges, in which case we fry the edges, placing the pieces of meat on the rib, leaning them against the edges of the pan). Set the pan with the finished steaks off the heat and cover with a lid and leave it like that for another 5-10 minutes so that the steaks “cook.”
That's all! Tasty and juicy pork steaks are ready! Enjoy your meal!

Pork steak fried in a pan

You can cook a delicious pork steak very quickly.

Required Products:

pork - 1 kg;
soy sauce - 80 g;
dry mustard - 0.5 teaspoon;
parsley;
red and black pepper.

How to deliciously cook pork steak in a frying pan:

Cut fresh meat into portions of about 3 cm and rinse in water.
Salt and pepper the pork steaks and sprinkle dry mustard on both sides.
Place pork steaks in a single layer in a deep container.
Pour in soy sauce and refrigerate for several hours to marinate.
We take the marinated steaks out of the refrigerator, squeeze out the sauce a little and grease with sunflower oil.
Place the steaks in a preheated frying pan and fry for a few minutes until golden brown.
Continue frying the steaks over medium heat on each side for about six minutes.

Important! Cooked steaks can be served on a beautifully decorated plate with fresh parsley. Garnish - any at your discretion.

How long to fry pork in a frying pan

Here you definitely need to imagine how to fry pork correctly, and how much, otherwise this is most likely how you will end up with a piece of pork. To prepare a dish such as fried pork with onions, you need to take tenderloin or any other soft meat, which must be fresh and not frozen before. Pour a little oil into the pan, cut the meat into pieces about 3 centimeters.

Fry the meat until golden brown on all sides, and when it starts to brown, add salt and pepper. If you do this earlier, the pork will release its juices and will be tasteless. At about the same time, add a lot of onion cut into half rings to the meat. For how long you need to fry pork in a frying pan, look at the meat. After about 10-15 minutes, the onion will become transparent and the meat will acquire a beautiful, even golden color.

How long to fry the pork until cooked, check with a fork, the meat is already ready, but you can cover it with a lid and turn it off after 5 minutes. In total, the process of frying the pork in a frying pan until cooked will take you 30-45 minutes.

And if you want to cook chops, then the meat should be fried for 5 minutes on each side.

Particular attention should be paid to the choice of meat. It is better to buy chilled pork rather than frozen, since in this case it will be clear how fresh and high-quality the product you are purchasing is. Ideally, pork should be soft pink or reddish in color, without a strong odor.

Pork neck in a frying pan - preparing the marinade

So, wash the pork neck and cut it into medium pieces. Then cover with cling film and beat off a little. But now that the meat is prepared, let’s start preparing the marinade. To prepare the marinade we need rosemary. This herb can be used both fresh and dry. If you use fresh, it must be finely chopped.

First of all, pour some olive oil into a separate bowl. Add rosemary and garlic after passing through a press. Next, add balsamic vinegar, grainy mustard and pepper. Pour in dry red wine and mix well.

Place the meat in a baking bag and pour in the marinade. Add salt. Release the air from the bag and close it tightly. Shake until the meat is completely coated with the marinade. And then we put it in a cold place for marinating. The meat marinating time is 1.5-2 hours.

How long?

If you fry pork at exactly this temperature, then you can eat it without any fear. But if you are not sure whether the piece has reached this temperature inside, then after frying the pork first in a frying pan, put the chop in the oven. Keep it there for 10 minutes, maybe 15. Here everything is determined by the size of the piece and the features of the oven itself.

Pork can also be cooked in the oven. To do this, pieces of meat are beaten, rubbed with salt and pepper, rolled in flour and placed on a baking sheet, previously greased with melted lard. Sprinkle grated cheese on top and place in a preheated oven. The meat will be ready in 20 - 30 minutes.

Fry the pork in a frying pan over medium heat for 15 minutes.

Bake

You can also bake pork in foil. To do this, take a large piece of meat, rub it with salt and pepper, coat it with mayonnaise and, wrap it in foil, place it in a preheated oven. In 30-40 minutes the meat will be ready.

Pork is a generally recognized leader in the content of useful substances, for example, it contains all B vitamins. Research shows that pork is somewhat more difficult to digest than other types of meat. The daily intake for an adult should not exceed 200 grams of pork. The most useful is meat cooked in the oven.

How long to fry pork chops

To prepare the meatballs, you need to make a batter, then fry the meatballs until cooked on both sides until golden brown. How long to fry pork chops until golden brown. To do this, pour oil into a frying pan and heat it well. Then roll the meatballs in batter and place in a frying pan. When browned on one side, turn over and cook until done.

How long to fry pork chops - 10 minutes on one side over medium heat, and 7-8 minutes on the other.

What is the best cut of meat to fry in a pan?

Not just any cut of pork is suitable for frying. The best option is to choose the loin. It is from this that the most delicious chops are obtained, prepared by frying them in a frying pan. The neck would also be a good option for a frying pan. The same applies to shoulder, ham or brisket. It is better not to take other parts of the carcass. The option is ideal if you take completely fresh pork that has not yet been frozen.

What's the best way to grill a steak?

The pan for the pork chop needs to be hot enough so that the oil in it is warm enough. Do not fry the pork for a long time, 4-5 minutes on each side of the piece. During this time, a pleasant golden crust will appear on it. After this, take tongs and fry the side parts of the piece in the same way.

Which marinade tastes better?

You can take your favorite meat spices and mix them with olive oil. Another option is to use fermented milk products. A quarter cup of marinade is enough to marinate a kilogram of pork meat well. As for the marinating time, the size of the piece plays a decisive role.

Standard-sized chops are usually marinated for 2 hours. To prevent the meat from losing its juice, salt it immediately before placing the chop in the pan. First, salt the side of the chop that you originally placed in the pan. When you turn the piece of pork over, salt the other side.

Pork with vegetables in a frying pan

Ingredients:

2 pcs. potatoes,
350 g pork,
1 zucchini,
1 sweet pepper,
seasonings to taste,
3 cloves of garlic.

Cooking method: if you want to prepare a delicious and satisfying lunch for your family members, then we bring to your attention a recipe for cooking pork with vegetables.
Heat a frying pan with sunflower oil and place the pork cut into pieces into it.
Wash the potatoes, peel them and cut them into cubes.
After about fifteen minutes, add chopped potatoes to the fried pork.
Wash the sweet pepper, remove the seeds, chop it finely and add it to the pan with the meat and potatoes. Now it's time for the zucchini.
Wash it and peel it, cut it into small cubes and also add it to the pan. Then you need to add seasonings and salt to taste, mix all the contents.
Cover the pan with meat and vegetables with a lid, reduce the heat to low and continue to simmer the dish until cooked for twenty-five minutes.

Frying shish kebab in a frying pan

Cooking method:

When the meat is completely marinated, heat a frying pan with half the vegetable oil and half the butter.
Heat it very well until the oil starts to simmer.
Place pieces of marinated meat in a frying pan and fry until golden brown on all sides.
Then fill the meat with mineral water and simmer under the lid until the liquid has completely evaporated. You need enough mineral water to completely cover the meat.
After all the water has evaporated, fry the meat for a couple of minutes, stirring constantly.
You can add a little onion. The shashlik in the frying pan is ready.

Pork roast

Cooking method: The shoulder part of pork is good for frying.
It needs to be washed, dried and cut into medium cubes.
Place the prepared meat on a heated frying pan and cover the frying pan with a lid to remove unnecessary water from the meat. Then add oil to the frying pan and fry the pork until crispy.
Separately prepare the dressing for the dish - fry onions, carrots and tomato paste.
A mixture of vegetables and tomatoes is added to the meat and kept on the fire for a few more minutes.
After adding seasonings, the meat can be removed from the stove and served along with a side dish of potatoes, rice or pasta.

In conclusion to the article, it can be noted that knowing how to cook pork steak in a frying pan at home, you will be able to make delicious steaks at home, both for the holiday table, and just at any time for yourself and your loved ones. We leave our reviews and useful tips on how long and how to fry a pork steak in the comments to the article and share it on social networks if it was useful to you.

Pork is one of our favorite types of meat. And although many argue about whether it can be eaten by those losing weight, for many this meat has been and is the main food product. Experienced chefs don’t ask the question of how long to fry pork, and here’s why. The degree of doneness of meat, which refers to the well-known doneness of steak, has nothing to do with pork. This meat often contains helminths, so the only answer to the question of how long to fry pork is: until fully cooked.

Shopping list

● Beef

© Provided by: MAXIM Beef “You need to take either an already cut steak or a special cut from the supracostal part of the carcass,” Kirill admonishes. In this case, the beef should be marbled (with a large amount of white fatty inclusions - they are what give the meat its taste) and in no case frozen. It’s also not worth overpaying for steamed beef. “In order for the fibers to become softer, the meat must mature for at least two weeks. The ideal temperature inside the refrigerator is zero degrees,” the expert assures. Choose Australian or American meat. The bulls there are raised specifically for steaks and fed wheat and corn, which makes the tenderloin marbled (read: high-quality and tasty). It is unlikely that you will be able to find out the age of the animal you are buying, but know: the bull must be slaughtered at 12–20 months of life.

● Sunflower and butter ● Black pepper and salt ● Herbs (at your discretion) ● Washing powder. It is not needed for steak, we just decided to remind you so that you don’t forget again.

How to do

“Beef is the only meat that has several degrees of doneness, and they can be clearly controlled,” says the expert. We decided not to go into the professional subtleties of the chefs and, showing an undemanding but human taste, asked for a medium-rare steak (the chefs call it medium). Here are instructions for repeating Kirill's feat.

How long to fry pork in a frying pan

To prepare a dish such as fried pork with onions, you need to take tenderloin or any other soft meat, which must be fresh and not frozen before. Pour a little oil into the pan, cut the meat into pieces about 3 centimeters. Fry the meat until golden brown on all sides, and when it starts to brown, add salt and pepper. If you do this earlier, the pork will release its juices and will be tasteless. At about the same time, add a lot of onion cut into half rings to the meat. For how long you need to fry pork in a frying pan, look at the meat. After about 10-15 minutes, the onion will become transparent and the meat will acquire a beautiful, even golden color. How long to fry the pork until cooked, check with a fork, the meat is already ready, but you can cover it with a lid and turn it off after 5 minutes. In total, the process of frying the pork in a frying pan until cooked will take you 30-45 minutes.

Pork with potatoes, fried in a pan

What's the best way to fry pork in a frying pan? - Of course, with potatoes!

Ingredients

To prepare this dish you need the following products:

pork tenderloin - 400 g;
layer or fresh lard - 200 g;
potatoes -1 kg;
onion - 1 head;
garlic - 3 cloves;
salt and spices to taste;
vegetable oil for frying;
parsley, dill and green onions - 50 g.

What is the best way to fry pork and potatoes in a frying pan:

Clean the meat from films, rinse well under running water, dry with paper napkins or towels, cut into portions.
Cut the layer or lard into thin strips.
Peel, wash and cut the potatoes into strips.
Finely chop one large onion head.
Fry lard in a deep frying pan.
Then remove the fried lard and add the pork meat to the rendered fat. To prevent juice from leaking out, fry the pork over high heat for about three minutes until a crust appears.
When the meat has changed color, add vegetables to the pan. Fry this mixture and stir constantly.
The appearance of a golden brown crust on the potatoes indicates that you need to reduce the heat on the stove to a minimum. With the lid closed, our dish should simmer for another five minutes.
At the end of cooking, add finely chopped garlic to the meat, add salt, mix everything and turn off the stove.

Important! This dish should be served hot with finely chopped herbs.

How long to fry pork chops

Meat dishes are truly the food that can be considered the head of the table, because nutritious meat snacks are healthy, filling, and give the body vitality. Tender pork meat is especially popular, and therefore everyone who loves it needs to know exactly how long to fry pork in a frying pan. This is a really important nuance, because as many experienced cooks know: raw pig meat is fraught with many dangers!

Pork chop with cheese, fried in a pan

Pork chops are a versatile dish. They are suitable for any holiday, special occasion or simple family dinner.

Ingredients

For such a simple dish you need the following products:

pork meat - 0.5 kg;
hard cheese - 150 g;
salt and spices to taste;
dill, parsley - 50 g;
vegetable oil for frying.

Cooking process:

Peel the pork meat from films, rinse well under running water and cut into thin portions.
Beat them on both sides with a hammer, pepper and salt.
Using a sharp knife, cut a pocket into each piece of pork. The meat should stand for twenty minutes and be salted.
Chop the dill and parsley very finely, and cut the hard cheese into squares.
Place greens and a piece of hard cheese in each pocket.

Important! To prevent hard cheese from leaking out, the pocket cut can be secured with skewers or sewn with thread.

Place the chops in a very hot frying pan and fry on both sides until golden brown. Then reduce the heat and let the meat finish.

Important! This dish is served hot with any side dish and green salad.

Why is pork meat dangerous to eat if it is not cooked well?

In many famous restaurants and cafes around the world you can stumble upon the notorious bloody meat. This delicacy is prepared from both beef steak and pork.

Inexperienced housewives sometimes think that serving poorly cooked pork is fashionable and even modern, because this is exactly what they do in fashionable establishments.

But this is not true - no one will treat a guest to a raw piece of meat, moreover, this is contrary to all sanitary standards, and therefore such a restaurant would be immediately closed by local authorities.

In fact, rare meat is not a raw cut of pork at all, but a completely finished product, it just has a lot of juice inside.

Moreover, pork meat is the very product that must be subjected to the most thorough temperature treatment. Of course, this does not mean that the pork should be fried until crispy or until all the juices from the meat fibers evaporate.

However, it will take longer to fry pieces of pork or steak from this type of meat than any other.

Culinary tricks for softness, juiciness and appetizing

Not every part of the carcass is suitable for cooking in a frying pan. To make the dish tender and literally melt in your mouth, choose pork with small fatty streaks in the thickness of the fibers (marbling). During frying, the fat will melt and evenly saturate the meat, making it incredibly soft. Boneless cuts are best suited for roasting - neck, shoulder, ham, tenderloin. Brisket and loin are more fatty.
The age of the animal is important. The old product is noticeably harsher, and sometimes there is an odor. “Young” meat has a pinker color, a less pronounced surface texture, and light fat without a yellow tint.
It is recommended to fry any meat, including pork, in a frying pan with a thick bottom. Such cookware distributes heat more evenly and maintains a constant temperature for a long time.
It is necessary to fry the meat in small portions. If you immediately pour a large amount of cold raw material into a frying pan, the temperature of the heated oil will drop. Due to this, a crust does not form, which will seal all the meat juice inside. As a result, the dish will not come out juicy. The pork will be braised rather than fried.
Before cooking, the raw materials must be processed: films, veins, and excess fat are removed.
To emphasize the natural taste, a variety of marinades based on oil, wine, beer, fermented milk products, kiwi, onion, lemon and other products are used.
The most successful spices and seasonings: mustard (in any form), pepper (red, black), basil, rosemary, garlic, coriander, cumin, dry adjika, paprika, etc.
Pork, unlike beef, does not have
degrees of doneness. It is prohibited to eat it undercooked; it is dangerous to health. An incompletely cooked dish is brought to perfection in the oven or under a closed lid in a frying pan, adding a little water or broth.
When removing the dish from the heat, keep in mind that it continues to cook for some time under the influence of its own temperature. Therefore, it is important not to overdry the product.
It is better to salt the meat at the very end of cooking. This way it will lose less liquid.

Rules for frying pork in a frying pan

Pork meat is always fried on all sides - this is a mandatory nuance. First you should brown one side of the piece, and then the other.
If you cook meat in pieces, you should stir them constantly so that they are well cooked on each edge.
If you are afraid of getting a tough or juicy product, then use the following trick: first fry a piece of meat on both sides over high heat, then reduce it and finish cooking the steak over low heat. This way, the juice will remain inside the piece and will not go anywhere during the cooking process.
It is no longer possible to simply fry very large pieces of pork - the inside of a thick cut simply will not have time to fry properly, even if it burns on the outside.

Therefore, thick pieces of pork meat are first fried and then stewed in the same frying pan under a lid.

The easiest way to fry small pieces of pork is to place them in a hot frying pan and cook, stirring, until they turn golden brown. Therefore, usually, pork meat is prepared this way, dividing the piece into small pieces or shredding into squares.
If you marinate the pork meat first, you can maintain its juiciness. This is a good secret for frying, because, as you know, it always makes the meat a little dry.
Pork meat is the only one of its kind that can be fried in a frying pan without oil. Usually a fresh cut releases a lot of juice and its own fat, and therefore you can fry a steak in its own juice without increasing the calorie content of the dish.

Young dairy pork or tender piglet meat cooks much faster, and marinating is also much easier than ordinary pork.

So if you are frying just such juicy pieces, then take this nuance into account so as not to overcook the dish.

Typically, chefs do not recommend cooking pork slices for less than 15 minutes in a frying pan - the meat still needs to be properly fried.

However, you shouldn’t overcook the pieces over the fire, because over-fried pork can become tough and rubbery. It is best to check the readiness of the pieces during frying. If the meat inside has a uniform shade without a pinkish color, then the dish is ready.

If you are going to simmer the pork in a frying pan after frying, then its cooking time will be the same as for any other meat - about 15-20 minutes after seasoning the meat with sauce.

Shish kebab at home

Delicious shish kebab can be cooked either over a fire or in a frying pan. The main condition is to prepare a good marinade.

Ingredients recipe:

pork meat - 750 g;
onion - 3 large heads;
water;
lemon - 250 ml;
vegetable oil - 4 tbsp. l.;
salt, mixture of spices to taste.

How to deliciously cook pork in a frying pan:

Remove veins from the meat, rinse well, dry with a paper towel and cut into small cubes.
Cut the onion into rings and add salt, while kneading it thoroughly with your hands so that the juice appears.
Add onions and spices to the meat.

Important! It is very good to use basil, pepper, oregano.

Prepare the marinade: squeeze the juice from the lemon and fill the glass to the top with water.
Pour the marinade over the pork and onions and place in the refrigerator for at least 5 hours.

Important! If the meat is well marinated, it will be juicy and tasty.

After the marinating process, we begin to fry the meat. There are two ways to do this:
With the second method, you get a real kebab. Alternately string onion and meat onto skewers, fry in vegetable oil on all sides until cooked.

How long to fry pork in a frying pan in a piece

A large piece of pork or steak will take longer to process than a small piece of meat. Even if you found a recipe somewhere that advises frying pork until half cooked, we do not recommend using such recommendations if you are concerned about the health of your family. Moreover, you should not treat your children to poorly fried pork.
It is best to marinate a large piece of meat properly first. After this, cooking it will be much easier and even faster, and the slice itself will come out juicier and more flavorful. First, heat the frying pan over medium heat, then send the piece of meat for quick frying - 5-6 minutes on each side.
Then cover the frying pan with a lid, reduce the heat and simmer the meat until fully cooked, turning the slice once more onto another side. In this case, you can add liquid to the frying pan, or you can simply fry the steak in its own juices. The total cooking time for a hefty piece of pork meat on the stove is at least 30-35 minutes.

As you can see, the question of how long to fry pork in a frying pan has several correct answers, because it all depends on the age, freshness and size of the pieces of pork meat.

Well-cooked meat saturates the body; after eating it, you cannot go hungry for a very long time; a well-fed person experiences a surge of vitality. The most popular pork meat has a number of useful advantages; fried, stewed or boiled, the product is distinguished by its juiciness and delicate taste. You can cook boar meat in a variety of ways, the main thing is to know how long to fry pork, because in its raw form it is unsafe, for example, it is prone to helminth infection.

Pork with vegetables in creamy sauce, fried in a pan

Another popular option is what you can do with pork in a frying pan. It takes very little time to cook such meat, and the taste of the food will be amazing.

Ingredients

To prepare this dish you will need:

neck part of a pig carcass - 0.5 kg;
pumpkin with pulp - 200 g;
onions - 2 pcs;
sweet pepper - 2 pcs;
fresh mushrooms - 250-300 g;
sour cream or cream - half a glass;
salt, spices to taste;
small ginger root.

Important! To prepare this dish, you can use sweet peppers and pumpkin, both frozen and fresh.

Cooking process:

Thaw frozen vegetables.
Peel the pork from films, rinse well under running water, cut into portions, as for goulash.
Cut the bell pepper and onion into cubes, cut the mushrooms into thin slices, cut the pumpkin into arbitrary shapes.
Place pork pieces into a well-heated deep frying pan and fry until golden brown.
While the meat is frying, peel a small piece of ginger and grate it on a fine grater. Dried ginger may also work.
Salt the pork, add ginger and spices, let it simmer for five minutes over low heat.
Add pre-cut vegetables to the meat and simmer for 10 minutes.
Add cream or sour cream and simmer over low heat until fully cooked.

Important! This dish goes well with fried or mashed potatoes, as well as cereal porridge.

Choice

Fresh pork meat has a pink tint, and there should be no rainbow spots. The dark color of the meat indicates the old age of the animal; such raw materials will require longer heat treatment. To fry meat, it is better to buy pieces of entrecote or escalope, that is, a smooth, boneless tenderloin, which must be cut across the grain; the most tender and juicy section will be the area around the kidneys. There are no veins on a quality piece, or they are visible, but in small quantities. Classically, the diameter of a circle-shaped piece should be no more than 10 centimeters, and the thickness should not exceed two. Before frying, the meat is lightly beaten; it is better if it is wrapped in cellophane.

Thin plastic pieces of meat for schnitzel are also sold. Before frying, it also needs to be beaten, then breaded. You can use the thin or thick cut of pork, as well as the inner muscle of the hind legs. The food will turn out soft and you won’t have to fry it for a long time. The most delicious meat is considered to be the meat of piglets or young pigs.

Tip: It is advisable that the pork part that is going to be fried has a layer of fat, which will make the dish very juicy. The meat should be a delicate pink color, and the fat layer should be white.

It is better to use chilled pork. If you only have frozen food, it will require gradual defrosting. During the night you need to keep the pork in the refrigerator on a shelf, then it should lie in the room for 2 hours, after which, after washing with cool water, and dividing it into the parts required by the recipe, start frying. You can thaw it in a bowl of warm water or in the microwave, but only in emergency cases.

What oil to use

Let's avoid all fat and margarine! They contribute to the accumulation of “bad” cholesterol in our body. You can use natural oil (sunflower, melted butter), lard (ghee), chicken fat. Remember that creamy meat will burn quickly, and lard will give a “pork” taste even to veal! Sunflower seeds should be filtered, first-pressed or frozen. But in general, it all depends on the cooking recipe. And everyone can find their own recipe for frying meat in a frying pan. Here are just a few of them. Choose which ones you like, or come up with your own!

In a frying pan

Pork that needs to be roasted is cut correctly across the grain. You can get bars one by four centimeters, cubes of steam a couple of centimeters, or sheets one or one and a half centimeters wide. Each piece of pork is beaten using a food mallet. Salt and pepper are sprinkled on top of each cut piece. The frying pan is heating up and oil is poured in.

Tip: Fry the pig meat for 14 to 25 minutes. depending on the size of the pieces or plastics. For thin bars you only need 3 or 5 minutes. on both surfaces.

Frying time

It directly depends on the size of the pieces into which the meat is cut, and on the degree of readiness you want to achieve.

How to fry meat in a frying pan? Some people like it rare, others like it well-done. It's a matter of taste. But, of course, this product simply needs to be subjected to sufficient heat treatment, and not eaten half-raw (although there are fans of this dish, they believe that the less the meat is fried, the less carcinogens there are that are harmful to the body).

Steak

To fry 300 grams of pork meat, for example, from the neck, you will need additional products: a teaspoon of salt, 3 pinches of ground black pepper or a mixture of peppers, a large spoon of olive oil.

The washed neck is divided into pieces, the thickness of which will be 3 or 4 cm. Then they are wiped with a paper napkin. After rubbing parts of the meat with a mixture of salt and pepper, you can also add other seasonings: thyme, curry, garlic, cover the product and remove it for 15 minutes. in the refrigerator.

The frying pan is heated over high heat, oil is poured into it, and leveled over the bottom of the vessel. The meat is laid out. Fry the pork until a golden crust appears; it will take about 5 minutes on both surfaces (top and bottom). After turning off the stove, cover the pork steaks with a lid and cook for 10 minutes. insist.

A frying pan or grill grate is often used to cook steaks. If you have an electrical appliance at home, you can create a dinner like in a restaurant. Cut fillet pieces, the thickness should be standard, 2 cm. A marinade is made from onion, garlic, spices, herbs and mustard and olive oil, in which the meat is soaked for an hour and a half.

The device should be heated to 220 °, the pieces are evenly laid out along the bottom, the upper part covers and presses the raw materials. To prevent the juice from leaking out and the meat becoming dry, do not squeeze the pieces too hard. If you want medium doneness, it will take 5 minutes to cook. There will be no blood, the food will become soft, juicy and light pink in color. After removing the product from the device, you should wrap it for 15 minutes. in foil. The dish is served with potatoes and vegetable snacks.

You can prepare a marinade from lemon juice, vegetable oil, salt, crushed thyme seeds and other seasonings. The meat will infuse for a couple of hours. Each slice is taken out, shaken off and placed on the bottom of the appliance. At 200 degrees, pork slices will cook for 5 minutes, reduce the heat and wait another 7 minutes. A tasty and nutritious dish is eaten with a light side dish and vegetables.

Delicious and quick pork steak recipe

Juicy, aromatic pieces of meat with garlic and aromatic spices, fried in a frying pan. Well, what could be better for a delicious lunch or dinner?

3 pieces of soft, boneless pork;
3 tbsp. olive oil
salt and pepper - to taste;
garlic oil.

Cut the pork pieces into 2 cm thick pieces. If you have them in the refrigerator, take them out 30 minutes before frying. The meat should be at room temperature. Lubricate future steaks with olive oil and sprinkle with salt and pepper. Let them sit in the marinade for 30 minutes. Heat the grill pan well and place the pieces of meat.

Fry the steaks for about 7-10 minutes. Depends on their thickness and size. On both sides they should acquire a golden brown hue, as in the photo.

At the end of cooking, place a piece of garlic butter on each chop. To do this, mix softened butter with chopped garlic and dry herbs. And then put it in the refrigerator. After frying, put this garlic oil on the pieces of meat for literally 2 minutes. The steaks will “rest” and acquire aromatic flavor.

Ready-made pork steaks go great with vegetable salad or baked potatoes. Or you can make your own delicious hamburger. It will turn out much tastier than store bought