How to cook pork in a pan. Grilled pork shoulder

Prepare a wonderful dinner fried meat with onions in a pan, you can without the hassle and problems. The meat turns out juicy, fragrant, soft!

IMPORTANT! Cooking time will depend on what kind of meat you choose for frying. Pork and beef will take longer to cook than chicken meat, so the cooking time is indicated in the recipe conditionally.

We will prepare all the products according to the list. I will cook pork with onions. It is very important that the pork is without films, fresh.

Cut pork fat into small cubes.

Put the fat on the pan. Pour in vegetable oil and fry the lard in a pan until browned. You can simply fry all the fat from the lard and then remove the pieces of lard. We like to feel the pieces of lard in the dish, so I don’t fry the lard too much. Literally 6-7 minutes.

Pork cut into small pieces. You can beat off the pork pulp a little, then it will cook a little faster.

Add spices to the meat. Mix well and knead the meat a little with your hands.

Put the meat in the pan and simmer it for 20 minutes. During the frying process, stir the meat so that it does not stick to the pan.

The meat will turn white and become soft.

Onions are peeled and cut into half rings or rings. Do not cut the onion into very thin rings.

Add the onion to the meat and simmer for another 10-15 minutes until the onion is golden.

IMPORTANT! If you fry chicken meat with onions, then in 30-35 minutes it will already be cooked. Pork and beef take longer to cook.

IMPORTANT! The meat will release juice during the frying process. If the juice is not enough, add 100 ml of water so that the meat is covered with liquid.

Fry the meat with onions in a pan until fully cooked. Readiness is checked with a knife or fork. You can try one piece.

Fried meat with onions is ready! Serve meat with mashed potatoes, pasta or rice.

Bon Appetit!

If we talk about the most popular meat products in our country, then one of the first places will undoubtedly be occupied by pork meat. It is not as tough as beef and is more juicy, however, in order for this product to retain its qualities, you need to know how to fry pork in a pan correctly. You can do this in a lot of ways, but we have collected for you only a few of the most successful and easy to do at home.

What pork meat to choose for frying in a pan

First, let's say a few words about which pork is best for pan frying:

Give preference to chilled rather than frozen meat, as the second, due to freezing, loses its juiciness and part palatability. In addition, the freshness of the product can only be judged if it has not been frozen.
Small layers of fat, when we talk about pork meat, is good. During the frying process, the lard will melt and transfer some of the juice to the red part.
The piece of meat should be pinkish in color with no dry patches. Fat should have a pure white color without a yellowish tint. Bad smell- the clearest sign of a stale product.
Best for frying in small pieces pork neck and a spatula. If you are cooking large pieces, such as steaks, then choose tenderloin.

Classic pan fried pork recipe

Ingredients

- 0.5-0.6 kg + -
- for frying + -
- taste + -
- taste + -
Spices - to taste + -

How delicious to fry pork in a pan

Let's deal with meat first. We need to rinse it well and remove thick connective tissues from it.
We dry the piece with a paper towel - this way, during the frying process, the oil will splash less, and the crust on the surface of the pork will form faster, clogging the juice.
Cut the meat into small pieces, about 2-3 centimeters each. If desired, at this stage, sprinkle them with spices and black pepper.
Pour oil into a fairly large frying pan and set it to warm up over high heat.
When the temperature of the sunflower oil rises, carefully lay out our pork pieces.

Make sure that there are gaps of about 1/2 cm between them. This way, you will avoid the loss of meat juice, which means that each piece will be cooked correctly.

We wait about a minute, then carefully turn the pieces over to the opposite barrel.
Fry the meat for another minute, then reduce the heat to a little below medium and cook the dish for a third of an hour, stirring the pieces from time to time.
A couple of minutes before the end of frying, sprinkle the meat with salt. With a spatula in last time stir the dish and take out the pieces on a paper towel (or immediately put in a plate with a side dish).

If your pan is small, it is better to fry in two or three stages (in small batches), otherwise there will be an increased risk that the meat will secrete juice and stew instead of frying.

For the same reason, we add salt at the very end of cooking.

Pork with onions, fried in pieces in a pan

Pork cooked with onions and carrots is much better for all kinds of side dishes. As a result, you will get a kind of stew, but only the pieces will be as juicy as possible.

Ingredients

Pork meat - 0.5-0.6 kg;
Carrots - 1 medium fruit;
White or yellow onion - 1-2 pcs.;
Salt and black pepper - to taste;
Fresh greens - 1 bunch;
Sunflower oil - for frying.

How to fry pork with onions

We prepare the meat in the same way as we did in the previous recipe. We also remove the films and divide it into small pieces.
Remove the husk from the onion, wash the vegetable and cut it into thin half rings or quarters.
We wash the carrots under running water, cut off the peel. Then it all depends on your preferences: you can grate it or cut it into thin strips, or even into quarters.
Pour oil into a wide frying pan and heat it over high heat. After half a minute, carefully put the onions and carrots into it.
Fry the vegetables, without reducing the power of the fire, until the onion acquires transparency and a characteristic golden hue.
We take out the onion with carrots, add oil and let it heat up again. Then put the meat in the pan so that the pieces do not touch each other.
Fry the pieces on all sides over high heat until a crust forms, then reduce the heat to below medium and return the vegetable frying back.
We mix everything well and cook for another 10-15 minutes, then add salt, pepper, turn the pieces over again and fry them for the last 5 minutes.

Put the finished meat with onions on top of any side dish, such as mashed potatoes, and sprinkle with fresh chopped herbs.

Pork fillet fried in a pan in a large piece

There are tons of videos on the Internet on how to cook beef steak at various degrees of doneness. However, large pieces pork meat always fried very thoroughly, but what is the reason?

The same recipe can be repeated using a grill pan. In this case, be sure to make sure that it warms up properly, otherwise the meat will stick to the brows and the cooking process will be difficult.

Pork meat fried in vinegar in a pan

Many people love pork skewers, but getting out into nature and cooking it is not always possible. Thanks to this recipe, you can repeat the indescribable taste of this dish at home.

Ingredients

Pork neck - 1 kg;
Vinegar - ¼-½ st.;
Onion - 1 pc.;
Salt and pepper - to taste;
Sunflower oil - for frying.

How to fry pork with vinegar at home

We wash the meat, remove thick films. Cut it into fairly large pieces.
Pour vegetable oil into a frying pan and heat it over high heat.
We load the pieces of meat into the pan and fry them on all sides.
In the meantime, we are preparing the vinegar solution. If you are not very fond of this product, then take a quarter cup of vinegar and dilute it with water to make it complete. If you like the taste of vinegar, then mix water and vinegar in a 1: 1 ratio.
Pour the solution into the pan and mix everything, reduce the heat to just below medium.
We clean the onion from the husk, cut into half rings. Pour it in here and mix again.
We are waiting for the vinegar solution to evaporate: when this happens, salt, pepper, mix the dish a little and close the pan with a lid. We cook the dish for a couple more minutes, after which we remove it from the heat and serve it to the table.

Now you know several ways to fry pork in a pan. I would like to note that in the last recipe, the use of vinegar allows you to achieve incredible softness of this product.

So if you've had enough tough meat, then use this particular method, so you will not only save the pork, but also give it a characteristic flavor that is appreciated by many gourmets.

There is a constant debate about the dangers of fried meat. In fact, frankly, fried food is not very healthy. It is considered severe and is not recommended for people with sick stomach, liver, pancreas, gallbladder, as it requires quite a lot of energy from the body to digest. However, for some reason, each of us (excluding complete vegetarians) sometimes wants to eat a piece of well-done meat. The body, so to speak, requires. Well, let's not limit it, at least today, and cook delicious meat in a pan!

How to fry meat in a pan? What is the best cookware to use? If available, use a ceramic-coated pan. Slightly worse - cast iron or stainless steel. You can use a Teflon coated pan. Then the meat will not burn, and much less oil will be required for frying.

The meat should be fried, cut into large or medium pieces. If the pieces are too small, then it will be stewed for you, and not fried (which also makes sense, but for completely different recipes). Oil, and beforehand - a frying pan, it is necessary to warm up well. The pieces of meat themselves should not be wet. To do this, they must be dried with a linen (not paper) napkin. You need to fry on a fairly strong fire, but so that it does not burn.

frying time

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

How to fry meat in a pan? Some like it "with blood", some - well fried. It's a matter of taste. But, of course, this product simply needs to be subjected to sufficient heat treatment, and not eat it half-baked (although there are lovers of such a dish, they believe that the less meat is fried, the less carcinogens there are that are harmful to the body).

What oil to use

Let's avoid all kinds of combined fat and margarine! They contribute to the accumulation of "bad" cholesterol in our body. You can use natural oil (sunflower, butter ghee), lard(melted lard), chicken fat. Remember that meat will burn quickly on cream, and lard will give a “pork” flavor even to veal! Sunflower, on the other hand, should be chosen filtered, first pressed or frozen. But in general, it all depends on the recipe. And everyone can find their own recipe for how to fry meat in a pan. Here are just a few of them. Pick your favorite or create your own!

Meat in a pan. Basic recipe

We will need: pork (back or neck for meat lovers with fat) - one and a half kilograms, vegetable sunflower oil - 50-100 grams, onions - one kilogram, spices - to taste, salt.

How to cook meat in a pan? Pork cut large pieces rectangular shape. To marinate or not is the master's business. Before cooking, you can soak the meat for a couple of hours in any marinade available to you, or in the one in which you traditionally soak it for barbecue. It will become softer and softer. Salt and spices - to taste.

How to cook meat in a pan? The dish prepared in this way is also called "shish kebab on the stove." large frying pan put on medium heat, heat well. Pour vegetable oil (immediately - a lot). It should also warm up well, almost boil! Put the meat dried with cloth napkins into almost boiling oil and fry until golden brown from all sides (to do this, turn the pieces over). We cut the onion into rings or half rings and fry after the meat in the same oil with juice. The resulting effect: the meat is soft, juicy inside, and the outside is golden brown.

Lay the meat on plates. Around are onion rings. Can be served as a side dish fried potatoes or boiled rice. Meat pairs well with salad. fresh cucumbers and tomatoes drizzled with olive oil.

Fried meat in a pan

Lightly beaten pork (or veal, more dietary) - anyone who decides to cook fried meat in a pan can use it.

We will need: fillet (you can use a tenderloin or part for chops) - one and a half kilograms, onions - two or three onions, breadcrumbs - one pack, two eggs, vegetable oil for frying - 100 grams, salt and spices - to taste.

We cut the fillet across the fibers into rather large pieces and beat off with a kitchen hammer. Try to keep the structure of the meat, do not break it to smithereens, as it loses its juiciness from this, acquiring, perhaps, softness. Find by experience the proportion at which the meat will remain both juicy and soft at the same time.

For lovers of the classics

Break two eggs into a bowl and beat with a special whisk. Salt, pepper the meat. Dip the broken pieces into beaten eggs, then roll in breadcrumbs. Fry over medium heat until classic crust- this is due to the fact that the pieces were processed with egg and breadcrumbs, it happens quite quickly. Onion, cut into half rings, fry separately. Serve chops with some fresh salad and herbs, garnished with potatoes baked in large chunks.

For meat lovers

We do not roll the meatballs, but fry them as they are, in in large numbers vegetable oil. Brown on all sides until a characteristic crust forms.

Serve the meatballs with fried onions and fresh vegetable salad. By the way, this kind of dish can be prepared from chicken fillet, preliminarily slightly repulsing it. It turns out amazing!

Potato with meat

In the joint preparation of these two products, of course, there is a zest. Potatoes with meat in a pan are good both as an affordable “budget” food and as a dish for gourmets who respect the process itself. The main thing is that our dish should not be stewed, but fried, forming crispy crusts on potatoes and meat! To do this, it is more expedient to fry small pieces of meat separately (veal or pork - 500 grams, the so-called “cutlet” meat is also suitable) in vegetable oil, and then separately fry the potatoes (one and a half kilograms) in a large frying pan. It is to fry, and not to stew, until a characteristic golden crust forms on pieces of potatoes, cut into “straws”.

For those who like fried onions in potatoes, cut them finely and fry separately until golden brown. Then we mix potatoes, onions, meat in a large frying pan - fry all this for another five minutes, without covering it, over low heat. Then cover the pan and set aside to “walk” for another five minutes.

The dish is ready. Serve on large plates, sprinkled with chopped herbs: parsley, cilantro, green onion. For those who love ketchup, we serve it (or a homemade version - tomato sauce) to the table.

Results

And there is also American beef steak, steak, baked meat, entrecote and langet! All recipes on the topic cannot be covered in one small article. Most importantly, don't be afraid to experiment. Meat loves creativity and every manifestation of your culinary fantasies. Bon Appetit!

Meat enriches our body useful substances and minerals. It is hardly possible to meet a person who does not love pork steaks, chops or kebab. To cook pork tasty, you need to follow some simple rules. Today we will talk about how to fry pork meat in a pan.

How to fry pork in a pan: cooking secrets

Experienced chefs share with us their secrets on how to deliciously fry pork meat in a pan:

The main thing is to choose the right meat. If you are going to fry pork, then it is better to take the neck, thigh or shoulder.
Pork must be fresh or chilled. Frozen meat loses some of its useful properties and when fried it becomes dry.
If you are cooking frozen pork, then you need to defrost it in vivo. It is better to marinate meat that has been frozen before frying - this way it will turn out more juicy.
When choosing pork, pay attention to its color: fresh meat has a light pink color, and its veins are white.
When cooking pork, you do not need to use a lot of spices, as they interrupt the taste of meat.
If you are frying meat in large pieces, then you must first rinse and dry it with paper towels.

Pork was chosen, the basics of its preparation were studied - now you can move from theory to practice.

How delicious to cook fried pork with onions?

Pork fried in a pan with onions is cooked very quickly and simply. Let's look at how to fry juicy and tasty meat.

Compound:

0.5 kg of pork;
2 medium onion heads;
1 garlic clove (optional)
salt, a mixture of peppers.

Cooking:

Pork must be washed (preferably under running water) and dried.
Cut the meat into medium sized cubes.
Onions need to be cut into rings or half rings (as you prefer).
Heat vegetable oil in a frying pan and lay out the pork. Make sure that the pieces of meat do not touch each other.
Fry the meat on one side for 2-3 minutes, then carefully turn over. When the meat is covered on both sides golden crust, you need to add onions to the pan. Tip: as you know, onions will not spoil pork, and the more you put it, the more juicy the meat will be.
We cover the pan and cook the meat under a closed lid, not forgetting to stir occasionally.
Fry the onion until cooked, and then pepper and salt. If desired, you can squeeze a garlic clove.
Fry pork with onions for a few more minutes and turn off the stove. We leave the meat in the pan under a closed lid for 5-7 minutes so that it sweats a little.
After the specified time, pork can be served at the table. Meat can be sprinkled on top with fresh herbs.

Pork stewed with onions in a pan is quite simple, tasty and hearty meal. The meat according to this recipe is soft and juicy. This dish is best served hot with mashed potatoes or pasta. Pairs well with stewed pork and fresh vegetables. Try it!

Ingredients

To cook pork with onions in a pan, you will need:

pork pulp - 600 g;

onion - 2 pcs.;

salt, black ground pepper- taste;

water - 200 ml;

lard (or vegetable oil) - 1 tsp.

Cooking steps

Wash the pork cold water, dry and cut into medium pieces.

Heat the pan, add lard and wait until it melts (lard can be replaced vegetable oil), lay out the pieces of pork.

Fry the pork over high heat, stirring occasionally, for 10 minutes, during which time the meat should be well browned on all sides, but not burn.

Peel the onion, cut into half rings and send to the pork in the pan.

Reduce heat and sauté for 5 minutes (until onion is translucent), stirring occasionally. Add salt and pepper to taste.

Then pour in water, bring to a boil, reduce heat, cover the pan with a lid and simmer pork with onions for 30-40 minutes. The water will gradually evaporate, and the meat will become soft and juicy.

Pork with onions, cooked according to this recipe in a pan, is very tasty.