Recipes for cooking fried pork with onions in a pan

Pork is recognized as one of the best types of meat products. The finished dish turns out very juicy and fragrant, as well as moderately bold.Unfortunately, in the modern world, pork can not afford to use absolutely all people. First of all, it is connected with the religious aspect. Religion prohibits the use of pork dishes, for example, Judea, Muslims.

Also, pork is contraindicated for people with disorders of the gastrointestinal tract, liver and heart diseases who have high cholesterol and obesity.

For everyone else, a dish made of pork will become a real delicacy and decoration of any table. Pork is not as harmful as it is considered to be.

It is only slightly heavier and is absorbed a little longer, unlike other types of meat products. But then there is a large supply of vitamin B, which no other type of meat can give.

This type of meat products is widely available, there is no shortage of it. Nevertheless, in order for the dish to turn out both tasty and healthy, you must be able to choose a quality product.

First of all, this product should look presentable, not have an unpleasant smell. Should not be leeward, dark. And also do not stick. There should be no pronounced aroma of pork, such a smell is not interrupted.

Meat should not be bright pink, such a product is treated with chemical elements, and they can be poisoned.

Best of all, of course, prefer fresh pork or chilled. Frozen meat is not recommended, as it may already be frozen.

However, if it is not possible to buy a chilled piece, but only frozen, it is necessary to pay attention to the integrity of the packaging and shelf life.

The shelf life of the frozen product is 12-14 months at -25 ° C. If the temperature was broken, or the meat was subjected to repeated freezing and thawing, then this product should not be consumed.

In addition to the stale pork, there is still the danger of buying boar meat, an un-housed boar, during heat treatment it smells very strong and unpleasant. Therefore, a delicious dish out of it will not work.

An integral part of the pork meat is fat. When choosing to pay attention to the color of fat.

Each individual piece of pork will have its own energy value and caloric content. The less fat parts include the shoulder blade, the lumbar portion, the brisket (180 kcal).

The sebaceous parts include the calf (257 kcal), knuckle, brisket (550 kcal).

The softest part is the neck. If you need less fat and more dense meat, then you can give preference to carbonate or tenderloin.

After you have selected a high-quality piece of meat, we start cooking.

And in order for pork meat to be tasty and healthy, it must also be properly cooked.

• To cook boiled pork, you need to cook for an average of 1.5 hours. Foam must be removed when boiling. Salt the meat is better for 15 minutes before readiness, so it will not lose juiciness. The meat is determined by the readiness of piercing with a fork or knife.
• Before frying the pork, it is recommended to beat the meat. It will not only fry faster, but all the cartilage and films will be beaten off. You need to fry in a hot frying pan in a small amount of oil (preferably refined). The fatter the piece, the less oil you need to fry. Salt and pepper is a matter of readiness.
• In order to stew the meat, it is necessary to immerse it in a pan, pouring water so that it covers the pieces of pork. Add spices, simmer over medium heat for 45 minutes.Periodically glancing so that the water does not boil.

Pork perfectly with potatoes, vegetables, other side dishes. Consider some of the most simple, tasty and healthy recipes.

The simplest and most common dish is fried pork with onions in a griddle.

When there is no time for cooking gourmet dishes, and in the fridge lies a fresh piece of meat, the very first thing that comes to mind is to fry it with onions. This dish will be able as a novice chef, and it will not be shameful to cook and an experienced chef.

In addition, this dish is not as easy as it seems at first glance. It, like any other, has its own subtleties and secrets.

You need to find out what part is for frying. For chops, a tenderloin is better suited, for steak - a shoulder part, and for the roast it is better to take a neck.

If the meat is fresh or chilled, then you can immediately proceed to its preparation. But if the meat is frozen, it must be defrosted. In no case should you defrost meat with a microwave, and also leave it under the tap with water. So the meat loses its taste.

It is better to get it out of the freezer in advance and leave it in the refrigerator. And a couple of hours before cooking leave in the room.

Before preparing a piece of meat, it is recommended to rinse under running water. Then it is worth a little dry with a paper towel. On the cutting board, cut the meat into small portions.

Pour a small amount of refined oil. If you decide to fry in fat, then it should be melted in advance.

You need to fry in a cast iron pan or teflon, but in no case aluminum.

We spread pieces of meat on a moderately heated frying pan, if the frying pan is cold, then there will be no golden crust, and if overheated, the meat will burn immediately. The taste of the burnt meat will be unpleasant.

Add the spices that best suit the meat. This, for example, can be allspice, oregano, basil.

We take one large or two medium onions and cut them into rings or half rings.

Add the onions to the meat, continue to fry until cooked onions and meat. 10 minutes before readiness it is recommended to salt to taste.

To do this, shortly before the meat is ready, pickle the onions in vinegar. After the meat is ready and cool a little, serve fried meat with pickled onions on a plate.

Fried pork, besides onion, goes very well with other vegetables.

Prepare fried meat with onions, carrots, mushrooms in a griddle.

This recipe is quite simple to prepare, very tasty and fragrant. And the added mushrooms make the dish not only fragrant, but also more caloric.

For this dish, take small portions of steaks. They are also washed under running water, a little dry with a towel. Next, put the steaks in a small container, such as a saucepan. Next, take 2-3 medium sized onions, cut into half rings. Add them to the steaks.

Take fresh basil (a small bunch), chop it finely and add it to the meat container with onions. Add allspice. All mix, put under pressure and send pickle in a cool place for two hours.

During this time, onions and basil will start up the juice and imbue them with meat. And the oppression will not only allow the meat to soak better, but also make the steaks more thin.

We spread the contents of the container into the pan, pre-heat the oil, add the grated carrots and mushrooms and fry until golden brown.

When the steaks with the vegetables are fried, you should salt the dish. Check for soft, ready meat with vegetables or not. This dish is served with a side dish or as a separate.

And finally, consider the recipe for roast pork with tomatoes, potatoes, gravy.

Choose a more fatty meat. We cut it. Peeled potatoes, wash and cut into pieces a little larger than meat.

Cut the tomatoes into slices.

We spread the pieces and fry over medium heat until golden brown. Since they took a fatty piece of pork, the meat will release enough fat. Only after that we spread the sliced ​​potatoes to the meat and fry for another 10 minutes.

Separately in a container, mix 1 tbsp. l tomato paste and 1 tbsp. l sour cream, stir, add a little water. Fill the roast with gravy only when the potatoes are tender. Stew for 10 minutes. After that, salt the dish, add the tomatoes and cook another 5 minutes. After that, sprinkle with herbs and serve.

For them, it is better to choose dishes from boiled or baked pork. And of course, choose less fatty pieces.

It is also recommended to roast pork meat well until ready, since there are many parasites in the undercooked meat. By consuming such a product, you can become infected.

And another recipe for cooking pork with onions, see the video below. Enjoy your meal!