Pork dishes - food for true connoisseurs. Juicy, tender, nutritious, tasty and hot and cold - this meat can be called truly the best. In some regions, this product is not popular. The reason, as a rule, one - the myth of the dangers of fatty pork. Yes, indeed, it is quite fat, but here everyone has to control himself and not just overeat. Make it difficult, even if cooked one of the easiest and fastest dishes - fried pork with onions and garlic.

But how much benefit in this meat! First, due to the low melting point of lard, it is absorbed almost perfectly. Secondly, the chemical composition is rich in vitamins of group B, as well as many amino acids that are important for human health, micro and macro elements. But the most important advantage of this meat is that only from it you can cook the most delicious dishes.

So, let us please ourselves with juicy pork, fried with onions and spices. At the same time and check your willpower - whether we can resist the deliciously appetizing meat.

Recipe Information

Cuisine: Ukrainian.

Cooking method: pan frying.

Total cooking time: 30 min.

Number of servings: 3 .

Ingredients:

• pork - 400 g
• large onions - 3 pcs.
• garlic - 5 cloves
• salt - to taste
• coriander in beans - 1/2 tsp.
• ground paprika - 1 tsp.
• badyan - 1/3 tsp
• ground ginger - 1/4 tsp.
• a mixture of Provencal herbs - 1/2 tsp.
• vegetable oil - 70 ml (if pork is fat, then less).

Cooking:

You can prepare a wonderful dinner of fried meat with onions in a pan without the hassle and problems. Meat turns out juicy, fragrant, soft!

IMPORTANT!The cooking time will depend on the type of frying meat you choose. Pork and beef will need more time to cook than chicken meat, so the cooking time is indicated in the recipe conventionally.

Prepare all the products on the list. I will cook pork with onions. It is very important that the pork was without films, fresh.

Cut pork fat into small cubes.

Spread the fat in the pan. Pour in vegetable oil and fry lard in a pan until browning. You can simply fry all the fat from the fat and then remove the pieces of fat. We love the pieces of bacon to be felt in the dish, so I don't fry much bacon. Literally 6-7 minutes.

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

Add spices to the meat. Mix well and remember the meat with your hands.

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

The meat will turn white and become soft.

Onions cleaned from husk and cut into half rings or rings. It is not necessary to chop the onion very thin rings.

We spread the onion to the meat and simmer another 10-15 minutes, until the onion becomes golden.

IMPORTANT!If you fry chicken meat with onions, it will be cooked in 30-35 minutes. Pork and beef need more time to cook.

IMPORTANT!  Meat in the process of frying will highlight the juice. If there is not enough juice, add 100 ml of water so that the meat is covered with liquid.

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

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

Enjoy your meal!

   Calorie:   Not specified
   Time for preparing:   Not specified

  Probably, many housewives know how to properly and, most importantly, tasty cook pork, so that it was with an appetizing crust outside and remained juicy and soft inside. But, for example, I did not immediately learn how to cook this meat, because I did not know the main secrets of its cooking.
  It happened that she chose the wrong part of the meat for the preparation of a dish, and sometimes she used the wrong spices. Of course, I had to learn from my mistakes, because I got married early, and I really wanted to show my mother my own independence in terms of housekeeping. Therefore, to turn to my mother or mother-in-law for advice was, for me, tantamount to admitting my defeat. Now, when I recall this, it becomes funny and sad for me at the same time, because to underestimate someone else's experience in any business and not to try to adopt it is, you see, rather silly.
Fried pork in a frying pan with onions, the recipe from which I show the photo, did not turn out tasty from me right away, but still I learned how to cook it. So, let's cook today a wonderful simple dish. By the way, I also enjoy cooking.
  First of all, you need to choose good meat. Try not to buy frozen meat, because it will not be so tasty after cooking. As a rule, it is better to marinate such meat, and then cook it. It is best to take fresh or chilled pork, it has a smooth light color, a pleasant aroma and retains its elasticity when pressed on its flesh.
  For frying, we take a neck, a spatula or a femur to make the meat more juicy. It is undesirable to use a lot of spices, because it is important for us to preserve the natural taste of meat, so we will cook pork with onions, which is perfectly combined with it.
  Before you fry the meat, it must be dried with a towel, otherwise getting to the pan, it will immediately begin to burn. And, of course, we don’t forget the main rule of frying - we put any products only on a pre-heated frying pan, otherwise they quickly absorb oil and then do not fry well.



  Ingredients:
- pork - 500 g
- Turnip onions - 2 pcs.
- fresh garlic - 1 slice (optional)
- salt,
- ground black pepper,
- butter

Cooking

  Fresh meat is washed in warm water to wash off all contamination and wash salt. Then we dry it and cut it into cubes of medium size.





  Peeled onion cut into thin rings.





  Heat the pan, pour oil on it and put the pieces of pork.







  Fry a few minutes on one side and turn to the other.

  When the meat has a small crust, pour onions to it, mix.





  Cooking further under the lid closed until the onions are soft.







  Add salt and pepper to the meat, you can squeeze garlic through a press. Fry the meat for a few more minutes.
  Leave the fried pork with onions in a frying pan under the lid for 5-7 minutes, and then serve to the table.





  Enjoy your meal!





  It also turns out delicious

If we talk about the most popular meat products in our country, then one of the first places will undoubtedly be occupied by pork. 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 frying pan properly. This can be done in a mass of ways, we have collected for you only a few of the most successful and simple home versions.

What pork meat to choose for roasting in a pan

To begin with, let's say a few words about which pork is best suited for frying in a griddle:

• Give preference to chilled rather than frozen meat, because the latter, due to the freezing, loses its juiciness and part of its taste. In addition, the freshness of the product can be judged only if it was not subjected to freezing.
• A small layer of fat, when we talk about pork, is good. In the process of frying, the fat will melt and transfer part of the juice to the red part.
• A piece of meat should be pinkish in color without dried plots. Fat should have a pure white color without a yellowish tint. Unpleasant smell - the clearest sign of a stale product.
• It is best to use pork neck and shoulder blade for frying in small pieces. If you are preparing large pieces, such as steaks, then choose the tenderloin.

The classic recipe for pork, fried in a skillet

Ingredients

•   - 0.5-0.6 kg + -
•   - for roasting + -
•   - taste + -
•   - taste + -
• Spices - to taste + -

How tasty to fry pork in a skillet

• First, we deal with meat. We need to wash it well and remove thick connective tissue from it.
• We dry the piece with a paper towel — this way the oil will splash less during the frying process, and the crust forms on the surface of the pork 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 the oil into a large enough pan and set it to warm up over high heat.
• When the temperature of sunflower oil rises - carefully lay out our pork pieces.

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

• We wait for about a minute, then gently turn the pieces on the opposite flank.
• Fry the meat for another minute, then lower the heat to slightly below average 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 roasting, sprinkle the meat with salt. Using the spatula, stir the dish for the last time and remove the pieces on a paper towel (or put it on the plate with a side dish).

If your frying pan is small, then it is better to roast in two or three stages (in small batches), otherwise the risk that the meat will produce juice and will be suppressed rather than roasting will increase.

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

Pork with onions, fried pieces in a pan

Much better for all kinds of side dishes fit pork, cooked with onions and carrots. As a result, you will have a kind of stew, but only the pieces will be as juicy as possible.

Ingredients

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

How to fry pork slices with onions

1. Meat is prepared in the same way as we did in the last recipe. Also remove the film and divide it into small pieces.
2. With onions we remove the husk, wash the vegetable and cut it into thin half rings or quarters.
3. Wash carrots under running water, cut off the peel. Further, it all depends on your preferences: you can grate it on a grater or cut it into thin strips, or even completely - into quarters.
4. In a wide frying pan, pour the oil and set it to warm over high heat. After half a minute, carefully lay out the onions and carrots in it.
5. Fry the vegetables, not reducing the power of fire, until the onions become transparent and have a characteristic golden hue.
6. We take out the onions with carrots, add oil and give it to warm up again. Then put the meat in the pan so that the pieces do not touch each other.
7. Fry the pieces on all sides on high heat until crusting, then reduce the heat to below average and return the vegetable roasting.
8. We mix everything well and cook for another 10-15 minutes, then we add salt, pepper, once again turn the pieces and fry them for the last 5 minutes.

Put the finished meat with onion on top of some side dish, such as mashed potatoes, and sprinkle with fresh chopped greens.

Pork fillet, fried in a pan in a large piece

On the Internet there is a lot of video on how to cook beef steak of varying degrees of roasting. However, large pieces of pork meat is always fried very carefully, 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 is warmed up properly, otherwise the meat will stick to the edges and the cooking process becomes difficult.

Pork roasted in vinegar in a skillet

Many people like pork kebab, but getting out into nature and cooking it is not always possible. With this recipe you can repeat the indescribable taste of this dish, while at home.

Ingredients

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

How to fry pork with vinegar at home

1. We wash the meat, remove the thick film. Cut it into fairly large pieces.
2. Pour vegetable oil into a frying pan and heat it over high heat.
3. We load pieces of meat into the pan and fry them from all sides.
4. In the meantime, we are engaged in the preparation of the vinegar solution. If you are not very fond of this product, then take a quarter cup of vinegar and dilute it with water so that it becomes full. If the taste of vinegar you like, then mix water and vinegar in a ratio of 1: 1.
5. Pour the solution into the pan and mix everything, reduce the heat to slightly below average.
6. Peel the onion, cut into half rings. Pour it here and mix again.
7. We are waiting for the evaporation of the vinegar solution: when this has happened, we add salt, pepper, stir the dish a little and close the pan with a lid. Cook the dish for another couple of minutes, then remove from the heat and serve.