If we look at the cut of the two most popular varieties of meat, namely pork and beef, we will see that they can be approximately the same in shape. But usually it’s only their form that unites them. The structure of these types of meat, color, and, of course, the taste itself will necessarily be different. So you also need to fry or cook these types of meat in different ways. As for beef, if it is of high quality, then the degree to which you fry it is determined only by your taste and nothing else. Everything will depend only on you, how much you decide to heat the piece of beef in its center. Beef steak may well be rare, or more deeply fried. In any case, he does not hide the danger within himself. Bacteria, of course, are also present on a piece of beef meat, but usually they “sit” only on the surface of this piece. If the piece is even slightly heat-treated, the bacteria “will not survive this” and will simply die.

How long does it take to roast pork?

Let the meat rest

Pork chops definitely need a rest. A plate or cutting board is quite suitable for such a rest. Transfer the piece to any of these “beds” and cover it with foil. It will take about 5 or 10 minutes and the juice will be able to be evenly distributed throughout the chop.

When you calculate the total time for all processes of cooking pork, that is, frying itself, further baking, as well as resting, then you need to calculate everything correctly. That is, be sure to keep in mind that while the piece of pork is under the foil, its temperature will still gradually rise for some time. And this is quite enough for the pork to become dry, and your efforts ultimately do not give the result you need.

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.

What is the best cut of pork 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.

How to fry?

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.

What marinade is suitable for pork?

You can take your favorite meat spices and mix them with olive oil. Another option is to use fermented milk products. A quarter of a glass 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.

But in this video they will show you one of the options on how to fry pork so that it turns out juicy and tasty.

And another video with an amazing recipe. Let's see.

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Fragrant roast, juicy pork steak and medallions - all these dishes, just by their name, already work up an appetite. And to prepare such a delicious masterpiece, you should know how to choose the right meat, what spices you need to add and how long to fry the pork in a frying pan.

We fry pork according to all the rules

Every housewife knows that it is not worth frying pork in a frying pan for a long time, because then it loses its taste and becomes dry. In principle, experienced chefs never focus on time limits, but do everything “by eye”: if the piece is evenly fried, an appetizing crust and a tempting smell have appeared, the pork is ready.

But if you're just starting to learn the basics of culinary art, frying pork can be a real challenge. It often happens that the meat either remains raw on the inside and aromatic on the outside, or is completely dry. A completely logical question arises: how to fry pork correctly and how long does it take?

Firstly, it all depends on the quality of the chosen meat. For example, if you bought a wonderful neck piece, then it will be much easier and faster to cook than a loin. Secondly, the size of the pieces is of great importance: small ones cook faster, larger ones, respectively, longer. It is the last point that we will focus on.

Let's look at how long to fry pork in a frying pan:

If the meat has been stored in the freezer for a long time, its cooking time should be increased by 3-5 minutes, or better yet, the fillet should be beaten and marinated before frying. You can use lemon juice, vinegar or wine solution as a marinade for pork. Meat left to soak in beer overnight turns out to be very tasty.

Place the pieces in a saucepan so that they lie evenly in one layer, otherwise the meat will not be fried, but stewed and will taste completely different. But you can check the readiness of the pork by piercing it with a knife: a clear, light liquid should flow from the piece. You cannot cook medium-rare pork with blood, since in this form all the bacteria and harmful microorganisms will remain in the meat. If you want an al dente steak, it is better to choose beef for this purpose.

A whole piece of pork is not fried in a frying pan, but baked in the oven with vegetables and spices. As for spices, this type of meat goes harmoniously with black pepper, rosemary, garlic, parsley, ginger, and red chili pepper.

Let's say you've planned to cook a delicious dinner, where do you start? How long does it take to fry a pork steak in a frying pan or how to cook meat in pieces? Pick up a notebook and pencil and write down our recipes.

Roast with vegetables

Did you know that it is better to fry pork in a frying pan along with other watery vegetables? This way the meat turns out to be especially tender and tasty, but most importantly, it is almost impossible to spoil such a dish. Try this delicious roast recipe.

Compound:

• 300 g pork fillet;
• eggplant;
• 2 small tomatoes;
• chilli;
• garlic;
• 100 g fresh champignons;
• 1 onion;
• spices.

Preparation:

Juicy steak

Another successful recipe with a photo shows us how pork is fried in a frying pan in the form of steaks. Typically, such pieces are recommended to be baked on a grill or a special grill. But even with the help of an ordinary frying pan it is not difficult to prepare a truly worthy dish.

Compound:

• 4 pieces of pork fillet for steak;
• 1 tbsp. l. oils;
• herbs and spices - to taste.

Preparation:

Chops

Provided that you cut the meat no thicker than 1-1.5 cm, and then beat it well enough, it will be enough to fry the pork for about 7-10 minutes on each side. The fire should be medium. Keep in mind that fattier meat will cook faster. As for how long to fry pork cut into larger pieces, it can take 15 or even 20 minutes.

To make sure you cook the chops properly, use a knife or fork to poke a few holes in the meat and then press lightly into the meat. If there is no bleeding, then the meat is already sufficiently cooked. If you wish, you can keep it in the pan for a couple more minutes for a crispier crust, or remove it from the heat. Remember that if you overcook the meat, it will become dry and tough.

Also, after frying, chops can be sent to the oven for 5-7 minutes or simmered directly in the same frying pan under a closed lid. Only it would be better to add a little water to the baking sheet/pan so that the meat does not burn and is stewed well.

Cutlets

You also need to determine how long to fry pork in cutlets depending on the volume of each meat product. On average, 7-10 minutes on each side over moderate heat is sufficient. Keep an eye on the crust - it should turn out beautiful, but you don’t need to fry it too much either.

Place the fried cutlets in a separate bowl, and then transfer them to a baking container or back into the frying pan to simmer them for another 10 minutes with some water over low heat.

Cracklings

Since the cracklings are prepared from the thinnest slices of pork, you only need to fry them for a couple of minutes until the golden hue of the meat you want appears.

If you leave it a little longer, the cracklings will turn out crispier, so rely solely on your taste.

Almost all people love pork. There are many recipes for its preparation. Every modern housewife has her own. When going to the market or store, be patient, because you need to choose the freshest meat. It can be distinguished by its appearance and smell. The lighter the meat, the younger it is. This determines how long you need to fry the pork.

What to choose?

There is a very wide selection on the shelves, but you should definitely know which part of the carcass is best suited for cooking. If you are going to fry or braise meat, the back end of the pig is best. The word “Pulp” will be written on the price tag. Well, for cutlets and schnitzels, a loin is suitable. The tastiest kebabs are made from pork neck. It has a layer of fat that makes them juicy and tasty. Boiled meat lovers will need a spatula. It will be optimal for this method of preparation!

Cooking pork

Few people know how long to fry pork in a frying pan. This time varies (depending on the age of the animal). It is better to cut pork across the grain. You need to understand that you can only try it at the very end, as there is a danger of infection from bacteria contained in poorly cooked pork. Therefore, you need to wait about twenty minutes. To make the pork soft, you need to simmer it a little more by adding water. Salt should be added at the very end, since salt releases juice from the meat and can turn out dry. The softness of the meat directly depends on how long you fry the pork in a frying pan.

Important nuances

Meat is an important and necessary food product. It saturates the body with useful substances, gives energy and saturates the person. Pork is a little harder to digest by the body than other types of meat, but it still contains all the B vitamins. The daily intake of pork is two hundred grams.

In order for meat to be absolutely safe, it is necessary to cook it correctly, this is the only way to avoid infection with dangerous bacteria that can live in the raw product. In order for the meat to bring only benefits, you need to know how to cook pork correctly. It can be boiled, stewed or fried.

Before you start cooking pig meat, you need to evaluate its appearance and smell. The color of the pork should be soft pink. The smell should not be pungent or rotten.

This manipulation must be done over high heat, after which the product will be cooked until cooked for another eight minutes, but over low heat. It is worth considering the fact that different parts of pork have different cooking times. Baking a whole piece of meat in the oven can take a lot of time, and steaks are fried for a maximum of twenty-five minutes.

A fried piece of meat will be even tastier if you cook it in a grill pan, and in order for the product to have a subtle aroma and not lose its juiciness, you can fry vegetables such as onions, bell peppers, eggplant, tomatoes or mushrooms nearby.

To keep the pork juicy at the end of cooking, you can pour melted butter over it. Pork steak goes well with a batter such as egg, breadcrumbs or flour. Steak acquires an extraordinary taste when frying, to which sour cream is added.

The meat will then look more like stew, but such a steak is also worth trying. Despite the fact that pork has its own fat, it is advisable to lubricate the frying pan in which the frying will take place with butter. This technique will prevent the dish from burning. If you want to cook meat with blood, then it is better to give up pork and choose a product from another animal.

For a subtle aroma of pork, you can add garlic to the pan while frying the meat, which will create a unique appetizing aroma.

How long to fry pork if it was frozen

If the meat has been frozen, it must be completely defrosted before frying. If this rule is neglected, the inside of the product may remain raw and the outside may burn. If the meat was in the refrigerator, then before frying it should be allowed to rest at room temperature for twenty minutes.

Grilled pork steak - general cooking principles

• Meat. Pork tenderloin, neck, lumbar cut, rib, sirloin are used. In general, any piece without veins, bones, there are a lot of options, in fact there are about 100 types and this is a whole science, but for a homemade dish it is not necessary to master it and delve into all the intricacies. Pork is always cut across the grain, about 1-2 cm thick. There is no need to make thin steaks, as they will turn out to be dry chops.
• Spices. Full scope for creativity. You can add any seasonings and even aromatic herbs; pork loves it all.
• Marinades. They are prepared on the basis of spices with the addition of soy sauces, honey, citrus fruits and other juices. But they are not always used. Often a natural piece of meat is prepared, lightly seasoned with spices.
• Grill. Extensive topic. Steak can be cooked on a natural grill - a grill with coals. Or use an alternative electrical device. There are also grill pans. The oven also has a grill that you can use. All recipes with different cooking methods are below.

A simple steak recipe that requires a minimum set of ingredients. The meat is cooked on a regular grill, but you can use an electric grill. In the second case, we follow the instructions based on the power of the device. Typically, steak is cooked at 200 degrees for 5 minutes. Then the temperature is reduced to 150 and the meat is kept for another 5-7 minutes so that it is cooked inside.

Ingredients

• 1 kg pork;
• 1 lemon;
• 1 spoon of olive oil;
• 4 sprigs of thyme;
• salt, seasoning for meat.

Preparation

1. Rinse the piece of pork and be sure to dry it with napkins. You can leave it for a while to let the meat dry.
2. We take a large and sharp knife, cut the pork across the grain to get thick pieces of about 2 cm. Do not make thin steaks.
3. Squeeze the juice from one medium lemon. Add a teaspoon of seasoning for meat or shish kebab, stir, add a little olive oil and salt the marinade.
4. Rub the steaks with the prepared mixture on all sides.
5. Mash the thyme sprigs in your hands to release their juice and aroma. Toss steaks with thyme.
6. Pour the remaining lemon marinade on top, if any. Place cling film over the bowl and leave for a couple of hours. If you marinate the pork longer, put it in the refrigerator.
7. Now all that remains is to remove the meat from the bowl, shake off the marinade and place on a wire rack. Place over the coals and fry until crusty on both sides. Or we use an electric grill.

Grilled pork steak in the oven

A recipe for amazing grilled steaks in the oven, which are in no way inferior to meat on the grill. But for this to really be the case, you need to know something about cooking technology. Georgian adjika is used for the sauce; you can simply take chopped chili pepper in the same quantity.

Ingredients

• 1 kg pork;
• 1 tsp each hops-suneli and paprika;
• a pinch of hot pepper;
• coarse salt;
• 4 tablespoons of tomato paste;
• 3 cloves of garlic;
• 0.25 tsp natural adjika.

Preparation

1. We cut the meat into steak pieces, but not too thick. 1 cm is enough.
2. Mix paprika with hot pepper and suneli hops.
3. Rub the meat first with coarse salt, then with a mixture of spices. You can leave it to marinate for the whole day or cook it right away, but the meat still needs to sit for an hour, otherwise it will not be tasty and salty.
4. Preheat the oven to 220 degrees.
5. Prepare a baking sheet and boiling water. Place the marinated meat on the grill. Place a baking tray with boiling water on the bottom.
6. Cook the steaks on the second level from above for 20 minutes. Then we turn it over. Cook on the second side for another 25-30 minutes, looking at the meat. If the water in the pan runs out, add more boiling water.
7. Prepare the sauce. Mix tomato paste with a few tablespoons of water until it reaches the consistency of thick ketchup. Season with Georgian adjika and chopped garlic, salt to taste. Or dilute the paste with soy sauce, it will also be delicious.
8. Place the hot pork on plates and pour tomato sauce over it to soften the meat.

Grilled pork steak with soy sauce

A variation on the famous and simply amazing steak marinade on an electric grill. But you can also cook it over coals in the oven.

Ingredients

• 600 g pork;
• 150 ml soy sauce;
• 1 tsp. sweet ground paprika;
• 3 cloves of garlic;
• a pinch of black pepper.

Preparation

1. This amount of meat makes 2 large steaks. Actually, let's cut it.
2. Since soy sauce is salty, just add paprika and black pepper to it. Nothing more is needed. Stir.
3. We peel the garlic, cut each clove into several parts and carefully, so that the pieces do not peek out, stuff the meat.
4. Now pour soy sauce with spices on top of the steaks. Leave for at least 2 hours. Of course, you can marinate less, but it’s better to withstand this time, it will be much tastier.
5. Preheat the grill to 200 degrees. Or we’ll prepare a grill.
6. We take out the steaks. Place on the grill and cover with the top lid. Hold for five or six minutes.
7. Now the temperature needs to be reduced to 150-160 degrees.
8. Bring the meat to the desired readiness. If you like your steak rare, 3-4 minutes is enough. If you want the meat to cook through, cook for at least another 5-7 minutes.

Grilled pork steak (in a frying pan)

A recipe for the simplest grilled pork steaks, which are cooked in a special frying pan. But you can take the simplest one if you don’t have a vessel with a shaped bottom.

Ingredients

• 2 steaks;
• 1 spoon of oil;
• salt, pepper or other dry seasonings.

Preparation

1. grease the pieces with oil. You don’t need much, just to moisten the surface and “seal” the juices inside.
2. Rub the meat with the spices you like. For the natural version, we use only salt and black pepper.
3. Let's prepare the frying pan. There is no need to lubricate it with anything. Place on the highest heat and heat until the dropped drop of water instantly evaporates.
4. It's time to lay out the pork. Fry the steaks over maximum heat for 4 minutes. Then reduce to medium and cook for another 5 minutes on each side.
5. Lay out the meat, quickly decorate with herbs and serve.

Grilled pork steak with rosemary

This meat can be cooked on any grill. The pork turns out incredibly flavorful and juicy. The marinade is also suitable for veal.

Ingredients

• 800 g pork;
• 0.5 cups of balsamic vinegar;
• 3 cloves of garlic;
• salt and black pepper;
• 2 tbsp. l. brown sugar;
• 1 spoon of chopped rosemary.

Preparation

1. Combine balsamic vinegar with sugar, pepper and salt.
2. Peel the garlic cloves, chop and add to the marinade.
3. Chop the rosemary and rub it a little so that it gives out the maximum aroma. If you use dried rosemary, use a little less than a teaspoon. Combine with marinade.
4. Cut the pork, coat it with sauce, put the pieces in a ziplock bag.
5. Pour the remaining marinade on top, if any.
6. We close the package. Leave for 2 hours. Every 30 minutes we approach and shake vigorously.
7. We cook steaks on any grill!

Another win-win marinade option for pork steaks. We cook on any grill, but we make the marinade according to all the rules.

Ingredients

• 4 spoons of soy sauce;
• 2 steaks;
• 1 spoon of honey;
• 1 spoon of grainy mustard;
• 1 clove of garlic;
• 0.5 tsp. seasonings for barbecue.

Preparation

1. Carefully stuff the steaks with pieces of garlic. It can also be added to the marinade, but during grilling the particles will burn and spoil the appearance.
2. Mix honey with mustard and spices. If the honey is thick and candied, it is better to melt it immediately.
3. Dilute with soy sauce. If there is no salt in the spices, then add a small pinch.
4. Rub the stuffed pork with the prepared mixture and marinate for an hour. You can leave it longer.
5. Remove the pork and shake off any excess marinade.
6. Place the steaks on the grill and cook until done.

Grilled pork steak in original marinade

Another variation of the marinade for a juicy and golden-brown steak on the grill. If you don't have sesame oil, you can use olive oil.

Ingredients

• 1.5 tablespoons of lemon juice;
• 2 steaks;
• 3 tablespoons of sesame oil;
• black and red pepper to taste;
• 3 tablespoons of tomato paste;
• 3 cloves of garlic;
• salt;
• 2 sprigs of dill.

Preparation

1. Dissolve salt in lemon juice. About 2/3 teaspoon for two large steaks. Add sesame oil.
2. Rub the meat with this mixture, put it in a bag, pour the rest on top, and tie it. Place in the refrigerator for 3 hours.
3. Mix all other ingredients except dill. Chop the garlic.
4. We take out the meat, rub it again with tomato marinade, and leave it warm for an hour.
5. We take out the steaks, shake off the tomato juice from the surface, and put the pork on the grill.
6. We bring it to readiness. Transfer to plates, garnish with dill sprigs and immediately serve.

Steak marinades

• "Soy" marinade. To do this, you need to use any soy sauce: classic, garlic or ginger. No additional salt is needed as the sauce is already very salty. As an additive, you can squeeze out a clove of garlic or cover or sprinkle the meat with “fragrant” herbs: bay, rosemary, basil and other types.
• "Pomegranate" marinade. The juice of the berries perfectly complements the taste of meat; the acid of the berries breaks down the fibers and makes them softer. The ideal option is natural pomegranate juice, which can be squeezed or purchased in a store (not nectar, but 100% sugar-free juice). The juice can be combined with soy sauce, wine, mustard or aromatic spices, salt or a mixture of peppers.
• "Wine" marinade. Wine softens the meat and gives it a pleasant rich aroma and taste. You can use any wine (red or white, rose), but only dry wine. It can also be combined with other additives in the form of soy sauce or vinegar.
• "Honey" marinade. Natural honey will help the meat acquire a “caramel crust” and a pleasant sweetish flavor. It is important to know that honey in the marinade is not the main ingredient and should not be added too much, 1 tbsp. will be quite enough. Combine honey with soy sauce, spices, oil, vinegar, mustard, mayonnaise.
• "Mustard" marinade. One of the best for juicy and fatty cuts of pork. Mustard goes perfectly with honey and soy sauce, and together you get a spicy and rich marinade for steak.
• "Mayonnaise" marinade. The simplest marinade that will add flavor. Juiciness and golden brownness to the steak. Combine a small amount of mayonnaise with soy sauce, aromatic herbs, spicy spices, vegetable oil and salt.
• "Tomato" marinade. You can use ketchup, crushed tomato pulp and even tomato paste as a base. It must be supplemented with any aromatic spices, vinegar or soy sauce, wine and salt.

• Mushroom. One of the best and delicious sauces that goes perfectly with pork. The basis of the sauce is cream of any fat content. You should take the most “fragrant” mushrooms that you can find (white, wild mushrooms); in extreme cases, champignons will do. Chop the mushrooms very finely and fry in oil (add onions if desired) until golden brown, then pour in the cream and add a piece of butter, as well as salt and any spices that you like. Simmer the sauce for about 5 minutes; if it is liquid and you don’t like its consistency, you can add 0.5-1 tbsp. flour. After stewing the mushrooms, grind the whole mass well with a blender until smooth. Pour into a gravy boat and serve with finely chopped dill.
• Pomegranate. This is a very simple and delicious sauce for pork steak. It should be prepared from fresh pomegranate juice, which is squeezed out of the fruit (100% natural juice without additives or sugar is also available). It should be poured into a saucepan, salt and spicy spices (nutmeg, pepper, bay, rosemary, basil, thyme, oregano and others) added to the juice, as well as 1 tbsp of starch (potato starch is better, corn starch will give sweetness). Brew the sauce over low heat, whisking thoroughly to prevent the formation of lumps of starch.
• Cranberry. The sour taste of the berry, combined with a small amount of sugar and spicy spices, will allow you to prepare an original and incredibly tasty sauce for pork. Cranberry juice without pulp (squeeze and strain) should be heated and brewed with 1 tsp - 1 tbsp. corn or any other starch. Add 1 tsp. sugar, a couple of pinches of pepper mixture, 1 tsp. soy sauce.
• Berry. You can brew any aromatic and sweet and sour berry juice into the sauce: raspberry, strawberry, lingonberry. To steep, add a little starch or flour to the juice (this will make the sauce thicker and thicker), and sugar, salt and pepper will make it piquant.
• Orange. Pairs perfectly with fatty cuts of meat (neck steaks, for example). In order for the sauce to be tasty and “correct”, it is important to take freshly squeezed orange juice (make it yourself). The sauce thickens with flour or starch. Do not add sugar, but you can add pepper, horseradish or mustard to taste to make it sharper and more piquant. Salt or soy sauce can be added to taste for saltiness.
• Sour cream. The rich sour cream sauce makes the pork taste soft and creamy. This sauce cannot be called exotic or spicy at all, but it is easy to prepare. You will need any sour cream, preferably “medium” fat content (15%). Chop the herbs (dill and others) into the sour cream, squeeze out a clove of garlic, and add spices according to your preferences.
• Soy. The sauce is easy to make and always turns out delicious. Mix soy sauce and mayonnaise in equal proportions, squeeze out a clove of garlic and chop the herbs. Serve with potatoes and spicy marinated steak.
• Honey mustard. This sweetish sauce, along with its spiciness, will complement juicy meat, even lean meat (such as pork tenderloin). Mix one to one: honey, mustard and soy sauce. Add garlic to taste.
• Tomato. Several tomatoes should be peeled and chopped, placed in a frying pan and simmered, evaporating the liquid. Grind half a sweet or bell pepper and puree with a blender, pour the puree into the tomatoes. 5-7 minutes before readiness, squeeze a clove of garlic into the mass, add any spices and a little vegetable oil, as well as herbs.
• Garlic. As a base, you can use sour cream and mayonnaise in equal quantities. Add a few cloves of crushed garlic and chopped dill. If desired, add any other aromatic spices and herbs.

• Steaks should be eaten immediately after cooking, “piping hot.” This dish cannot be stored or reheated. Read more:
• If the pork is dry, the piece is left on the fire, it should be immediately poured with ketchup or other tomato sauce while the meat is hot. It will come off a little, become saturated, and become softer.
• Not everyone likes rare steaks. If the piece is not cooked through inside, do not try to cook it in the microwave. You'll just ruin everything. Heat a frying pan until smoking, brush the pork with a drop of oil and heat for a few minutes on each side.