How to cook juicy soft pork meat. How to fry pork in a frying pan so that it is soft

Practical recommendations

To prepare such dishes, it is advisable to use fresh and high-quality meat that has not been pre-frozen. Ideally, it should have small streaks of fat, giving it special softness and juiciness. The selected meat is washed in running water, wiped dry, cut into fairly thick pieces and kept in a marinade made from soy sauce, mayonnaise, kefir, wine vinegar or any other ingredients.

As for spices, basil, coriander, cumin, rosemary and ground black pepper are best suited for cooking pork neck steaks. In addition, many recipes call for the use of garlic, celery seeds, thyme and other seasonings.

The marinated pieces of meat are sent to a well-heated frying pan and fried until fully cooked. The duration of heat treatment depends on the desired result. So, to get classic steaks, from which no juice is released, they need to be fried for eighteen minutes, and to cook rare meat it will take a little more than sixty seconds.

Option 3: Pork neck in a frying pan with mushrooms and sour cream

To prepare the neck, we use champignons, as well as fresh sour cream with 20% fat content. For frying, it is convenient to take two frying pans, then the pieces will brown well.

Ingredients

350 g champignons;
6 tablespoons of oil;
500 g pork neck;
a glass of sour cream;
a bunch of dill;
two onions.

How to cook

Step 1:

Add a couple of tablespoons of oil to one frying pan, this is for the neck. Heat it up and add the diced meat. Fry until golden brown. Add the onions and cook with the vegetable for a couple of minutes. Step 2:

While the neck is preparing, we wash the mushrooms, cut them into pieces, and add them to the oil in a second frying pan. Cook over high heat for about ten minutes. Then transfer the champignons to the first frying pan.

Step 3:

Stir the neck with the mushrooms, add sour cream, salt, and cover. Extinguishing time is from 15 to 45 minutes. It depends on the pork itself, just bring the meat until soft. At the end, pour dill into the frying pan, pepper, and you can add salt.

Frozen champignons, like other mushrooms, contain a lot of water; before frying, let the product thaw and then squeeze it out.

Steak in lemon marinade

This juicy and aromatic dish has an amazing taste that lovers of well-done meat will surely enjoy. To prepare it you will need:

400 grams of pork neck.
3 tablespoons freshly squeezed lemon juice.
½ tsp. ground garlic.
2 tablespoons dried rosemary.
1 tsp. basilica
Salt (to taste).
Vegetable oil (for frying).

The washed and dried meat is cut into fairly thick pieces, placed in a bowl and poured with a marinade made from citrus juice, crushed garlic, basil and rosemary. All this is lightly salted and placed in the refrigerator. No earlier than five hours later, future pork neck steaks are sent to a hot frying pan, greased with vegetable fat, and fried until cooked. The best side dish for browned meat is fresh vegetables.

Meat fingers with mushrooms and white sauce

This is a tender dish with a rich mushroom flavor. This version of krucheniki is suitable for a bachelorette party or March 8th. Meat fingers with mushrooms are cooked on the stove or baked in the oven.

The total cooking time for 6 servings is 80-90 minutes.

Ingredients:

1 kg. pork meat;
200 gr. mushrooms;
150 gr. flour;
150 gr. vegetable oil;
150 ml. milk;
1 medium onion;
3 tbsp. l. sour cream;
50 gr. butter;
pepper, salt to taste.

Preparation:

Wash the meat and cut into 1 cm slices.
Beat the meat pieces thoroughly with a hammer.
Rinse the mushrooms in running water and cut into cubes.
Peel the onion and cut into small cubes.
Place a frying pan on the fire and fry the onions and mushrooms. Salt and pepper the filling.
Place a tablespoon of mushroom filling on one side of the meat chop, wrap tightly and roll in flour. Secure with a toothpick or thread.
Place a thick-bottomed frying pan on the fire, add vegetable oil and fry the meat fingers on each side until golden brown.
Remove the strings or toothpicks and transfer the rolls to a stew pan or cauldron. Fill with hot boiled water to the level of the meat, add salt. Place the pan on the fire and boil the tortillas for 15 minutes.
Prepare white sauce. Melt butter in a frying pan, add a tablespoon of flour. Fry until evenly golden brown. Add sour cream and fry until thickened. Add cold milk and cook, stirring with a spatula, until a homogeneous mass without lumps is obtained.
Pour the white sauce into the saucepan with the fingers and return to the heat for another 20 minutes.

Steak in wine vinegar marinade

Meat made using the method described below turns out very tender and juicy. Therefore, it will be an ideal option for a family dinner. Before preparing pork neck steaks, be sure to have:

A kilo of meat.
A teaspoon of cumin and mustard seeds.
3 onions.
A tablespoon of wine vinegar and vegetable oil.
4 cloves of garlic.
Salt, bay leaf, fresh thyme and ground pepper (to taste).
Vegetable oil (for frying).

The washed and dried meat is cut into approximately equal layers, the thickness of which is about two and a half centimeters. Pork prepared in this way is poured with a marinade made from onion rings, crushed garlic, salt, ground pepper, mustard, caraway, thyme, bay leaf, vegetable oil and wine vinegar. All this is kept in the refrigerator for at least two hours. At the end of this time, the meat is removed from the marinade, dried and sent for further heat treatment. Fry pork neck steaks in a frying pan greased with heated vegetable fat until cooked. Serve them with baked potatoes or any vegetable salad.

Option for frying pieces with onions

Ingredients:

700 g pork pulp;
2 onions;
salt and pepper;
2/3 tbsp. water;
1 tbsp. l. lard.

Preparation:

Melt lard in a frying pan. Fry small pieces of pork.
When the meat is browned, you can cover it with onion half rings.
Cook until the vegetable is translucent. Only then add salt and pepper.
Pour boiling water over the food. Reduce heat and simmer covered for 40 - 45 minutes. During this time, the water should evaporate and the meat should become soft and juicy.

It's delicious to serve fried pork pieces according to this recipe with creamy mashed potatoes.

Steaks in mustard marinade

This aromatic and very juicy meat will surely please even the most demanding gourmets. Beneath its appetizing crust lies a tender flesh that goes well with almost all side dishes. Therefore, such pork neck steaks can become a worthy decoration for any feast. To prepare them you will need:

600 grams of meat.
Large onion.
2 tablespoons of vegetable oil.
30 grams of mustard.
Salt, black and red pepper (to taste).

Pre-washed and wiped dry meat is cut into one and a half centimeter layers. The resulting pieces are salted, peppered, smeared with mustard and left for at least an hour. Then the marinated meat is placed in a hot frying pan, greased with vegetable fat, and fried for three minutes on each side over high heat. Then the gas pressure is reduced, and onion half rings are added to the steaks and simmered all together in a closed frying pan. After five or seven minutes they are removed from the stove and served.

Delicious pork fried with potatoes and onions

The most popular dish is fried pork in a frying pan. If the pulp is not fatty enough, add a piece of lard.

Required:

Tenderloin with fat layer – 400 g.
Lard (if required) – 100 gr.
Potatoes – 800 gr.
Onion - head.
Garlic – 3 cloves.
Dill, salt, pork seasonings (optional).

How to fry:

Cut the washed and dried piece into medium-sized cubes.
Place in hot oil. If you take lard, add it at this stage, finely cutting it into cubes. Sometimes lard is placed in a frying pan in front of the meat, rendered, then pulled out and pork is added. Both methods are equally good.
Fry the pork until the pieces are browned over high heat.
Reduce heat to moderate, add peeled and chopped potatoes. Cut as desired - into cubes or strips, at your discretion.
Fry without moving far from the stove, since the contents must be stirred regularly so that the potatoes do not burn, but turn out fried.
When the potatoes are fried until half cooked, add the onion slices. Stir the food, cover with a lid, and continue cooking until the roasted tenderloin and potatoes are tender.
A couple of minutes before the end, throw in the crushed garlic. Sprinkle dill on the finished dish (you can put it on a plate).

Steaks in cognac marinade

We draw your attention to an unusual recipe for pork neck steaks, which allows you to prepare a moderately spicy and very aromatic dish. To play it you must have at hand:

200 milliliters of not too expensive cognac.
2 raw steaks.
2 cloves of garlic.
Salt, thyme and pepper (to taste).
Olive oil.

Before frying pork neck steaks, the pieces of meat are washed in cold water and dried with paper napkins. Then they are placed in a suitable container and combined with crushed garlic, salt, thyme and ground pepper. All this is poured with half the available cognac and a teaspoon of olive oil. After a couple of hours, the pieces of meat are removed from the marinade, blotted and placed in a heated frying pan, which already contains a little vegetable fat. Fry the steaks over medium heat, remembering to turn occasionally. They are served with a sauce made from the remaining cognac, heated with the juice in which the meat was cooked, and half a glass of water.

How to choose the right pork?

The choice of meat must be taken seriously. Each buyer has his own selection criteria, but there are general recommendations that everyone can follow:

It is preferable to purchase meat at the market rather than in the meat department of the store. The market provides a much larger selection, and the quality is much better than in the store. The bazaar sells meat during the day, but in the store there are many ways that can make stale meat more appetizing and attractive.
You need to purchase meat products from a regular seller. Since meat is very often present in the diet, it is advisable to buy it in a trusted place and from a trusted seller.
When choosing meat, you need to carefully examine the surface of the product. The presence of a thin pink film indicates the normal quality of the meat.

Important! To determine the quality of a meat product, you can place your palm on the surface and press lightly; your palm should be almost dry.

Quality pork is usually a reddish-pink hue, and the fat is white or milky in color. The presence of parts with a darker color or yellow fat is a sure sign that the meat is old and far from fresh.
When purchasing a piece of pork, you can smell it carefully. A person has good smell receptors. If you have doubts about the smell, it is better to refuse to purchase such meat.
The quality of the product can also be determined by elasticity. If you press a piece of meat with your palm and after this procedure there remains a dent that lasts for a very long time, it means the pork is not fresh.
Very often, people do not quite understand what can be prepared from each part of a butchered pig carcass. To fry a piece of pork, you need to choose the neck.

Important! If the meat has been subjected to the process of freezing and thawing several times, its color will be an uneven dark red color.

Steaks in kefir marinade

Using the technology described below, incredibly tasty and tender meat is obtained. But it is prepared using a minimal set of spices, which means it is optimal for a family dinner. Before you cook pork neck steaks, be sure to double-check that you have everything you need at your disposal. In this case you will need:

500 milliliters of 1% kefir.
A kilo of meat.
Salt and freshly ground pepper (to taste).

Thoroughly washed and dried meat is cut into fairly thick layers. Then they are rubbed with salt and spices and placed in a container filled with the required amount of kefir. After a few hours, the pork steaks are placed on a dry, hot frying pan and fried until cooked, remembering to turn over periodically. Browned juicy meat is served with any fresh vegetables or boiled potatoes.

Steaks marinated in soy sauce

Using the recipe described below, you can relatively quickly and easily prepare a tasty and aromatic dinner for the whole family. To do this, you should have at hand:

220 grams of pork neck.
Half a lemon.
A small onion.
2 cloves of garlic.
15 milliliters of olive oil.
Chilli.
10 milliliters of soy sauce.
Salt, bay leaf and seasonings for meat (to taste).

It is advisable to start the process by preparing the marinade. To do this, combine spices, juice of half a lemon, grated onion, crushed garlic, crushed bay leaves, a pinch of salt, soy sauce and chopped chili pepper in a deep bowl. Mix everything well and add the required amount of olive oil. Pre-washed meat, cut into fairly thick layers, is immersed in the resulting marinade. All this is put in the refrigerator for at least an hour. Cook pork neck steaks in a hot, thick-bottomed frying pan, lightly greased with vegetable fat. The duration of heat treatment depends on the thickness of the pieces.

Meat with pineapples in sweet and sour sauce

Ingredients:

800 g pork;
350 g canned pineapples;
1 onion;
7 dessert spoons of tomato paste;
2 dessert spoons each of flour and potato starch;
2 tsp. vinegar;
soy sauce;
oil;
a pinch of sugar;
salt and pepper.

Preparation:

Wipe the washed meat dry with paper napkins. Cut into miniature cubes. Cover with starch and flour. Add a small amount of soy sauce. Leave the pork like this for 20 - 25 minutes.
Cut the pineapples into cubes, rinse them from the syrup (do not pour the liquid out of the jar). Fry in a frying pan with any oil. Transfer to a plate.
In the same bowl, cook marinated meat pieces with onion cubes. The pork and vegetables should be lightly browned.
Mix the remaining syrup, tomato paste, vinegar, sugar. Mix. Pour the mixture over the meat in the frying pan.

Simmer covered for a quarter of an hour.

To fry pork deliciously, you need to choose a high-quality frying pan. It is best to use thick-walled cookware, such as cast iron.

Steaks with cherry tomatoes

This recipe will certainly interest busy housewives who have to combine work and housekeeping. It allows you to quickly cook delicious meat with a vegetable side dish. To implement it you will need:

600 grams of pork neck.
4 cloves of garlic.
180 grams of cherry tomatoes.
¼ stick of butter.
Salt, coriander, ground and hot pepper (to taste).
Olive oil.

The washed and dried pork is cut into layers, the thickness of which is about two centimeters. Each of them is rubbed with a mixture of salt and spices and then left for a few minutes. After some time, they are fried in a hot frying pan greased with olive oil. Lightly crushed garlic cloves and cherry tomatoes are added to the browned steaks. All this is heated over low heat for two minutes. Then put butter in a common frying pan and wait for it to melt.

Recipe with gravy

Ingredients:

650 g pork pulp;
½ tbsp. classic mayonnaise;
1 tbsp. l. sweet mustard;
1 onion;
2/3 tbsp. warm water;
any greens;
salt and pepper;
vegetable oil.

Preparation:

Cut the meat into small pieces. Lightly fry it in hot oil. Add some salt.
Add onion cubes. Cook food until vegetables are soft.
Mix mayonnaise with mustard. Dilute with water. Add salt and pepper.
Pour the resulting mixture over the meat and onions. Simmer covered for 40 minutes.

Sprinkle the resulting pieces of pork with gravy generously with any chopped herbs.