A delicious dinner always required special knowledge from the young housewives, because they need to feed not only the family, but also, sometimes, the guests. How to make pork juicy and soft? Ask for advice from professional craftsmen. They know how to cook delicious, juicy, rosy pork. You can add sauces, diversify the side dish, combine with different vegetables and fruits.
The story of a juicy pork chunk
Pork experiments do not end there - people constantly improve recipes, change ingredients and learn new ways to make pork meat soft and juicy. And for a piece of pork to acquire a colorful golden hue, to be soft, tasty and fried from the inside, you just need to get acquainted with the cooking technology. Any hot dish requires skill, and the tips and recommendations of specialists given in the article will help prepare a few simple recipes for a family dinner. So, how to make pork juicy and soft?
Tricks and subtleties of frying meat
Culinary experts recommend experimenting with Indian spices from North Africa - harissa, cumin and coriander. Pork is a pleasant reddish soft meat that absorbs taste well, so feel free to play with different spices and seasonings.
Much depends not only on the recipe chosen. Pay attention to cooking methods and temperature conditions. Be sure to take into account the quality of meat - try to choose fresh pork, pink, without streaks. Here's how to make the pork juicy and soft:
- Choose thick pork chunks. Thinly sliced pieces will not be as juicy as necessary.
- Pork on the bone will cook longer. If you want to make steaks, choose meat without fat. The meat pieces are fried on the bone for about forty minutes.
- Spices are needed for smell, but not for taste. If you add salt and pepper before laying out in the pan, the likelihood that spices with pork juice will remain in the pan is higher. Add lheubt spices and seasonings after toasting each side of the piece.
The best option to improve the taste is brine. This is an unusual way of processing meat. It actually changes the cell structure in the meat, which leads to a noticeably more juicy pulp. Salt brine also penetrates the inside of the meat. From this it will not be too salty - it just turns out well-seasoned. You can even add other seasonings, such as garlic, peppers, fresh herbs and lemon, to the pickle for a greater smell.
Cooking and Roasting Recommendations
According to the recommendations of the cooks, the salt in the meat actually draws moisture, allowing the pork to remain dry and aromatic. To preserve moisture, you need to rub the meat twelve hours before frying. Marinade is best done when you bake pork. How to make baked pork juicy and soft? Use foil. Wrap the meat, then place on a baking sheet.
When frying in a pan, the water evaporates quickly. In this case, you will always have to add water, since pork quickly absorbs it. You do not need to salt immediately, most importantly, add seasonings and spices at the end of cooking.
Here's how to make juicy pork in the oven to bake:
- Rub the meat with spices.
- Leave the seasoned meat at room temperature for at least thirty minutes (and no more than two hours) to give the seasoning time to penetrate the meat and allow the meat to reach room temperature, which will allow it to cook more evenly.
- Blot the chops on both sides with a paper towel to remove excess moisture.
- How to determine the desired temperature? Pour some water on a baking sheet, and then place it in the oven. Preheat the oven until the water evaporates.
It is not recommended to bake or roast meat to the end. If you want to know how to make juicy pork in a pan, let it rest before frying on the other side. Similarly, you should do with a piece of meat, removing it from the oven. Constant temperature support up to 200 degrees does not allow meat to "breathe".
Double pork cooking
The whole process of cooking meat can be simplified if you use, in addition to the oven, a pan for pre-frying:
- Preheat the pan in the oven at 200 degrees.
- In a preheated container, fry pork on one side.
- As soon as a golden crust appears, turn over the meat for roasting on the other side.
- Then, after 2-3 minutes, put the meat into the oven until completely baked.
Harvesting steak meat
Pork steak is a variation of Tagalog bistek. The following is a recipe for making a juicy pork steak:
- Pork chops from 4 to 5 pieces.
- 5 tablespoons of soy sauce.
- 2 slices of lime or 1 slice of lemon.
- 1/2 cup vegetable oil.
- 2 medium chopped onions.
- one and a half glasses of water.
- 1 tablespoon granulated white sugar.
- Salt and pepper to taste.
Lubricate pork slices with soy sauce and lime juice in a large bowl or container. Marinate for at least 1 hour. Heat the pan, then pour the vegetable oil. Fry the marinated pork over medium heat for 3-5 minutes on each side. Remove excess oil after cooking. Pour the marinade left in the bowl into the pan and let it evaporate completely. So already fried meat will be a little juicier.
After adding the marinade, the meat is fried over low heat for 45 minutes or until it becomes soft, adding water (if the marinade is over). Then add sugar, salt and pepper. Add onions and fry for another 3 minutes. Turn off the heat and transfer the pieces of meat to a serving plate.
A few tricks
If you want to learn how to make pork meat juicy, first pay attention to the carcass itself. A lot depends on its properties:
- Choose marble pork. It is not so oily, although fat is present.
- The color should be pink, not pale pink. The latter suggests that the cattle were young, most likely raised through special substances for the slaughterhouse. This is meat with GMO additives, so that the pig grows faster and gain weight.
- Never salt meat if it is cold. It is always necessary to cook spices in advance, but add immediately before cooking, when the meat is at room temperature.
If you do not like soft fries, roll slices of pork in flour and egg. Breading will provide her firmness and juiciness.
How to make pork escalope: a juicy, delicious dinner for the whole family
Escalope is a thin piece of pork that is cooked without breading. It should be round in shape, well-done, finely chopped. How to make pork juicy and soft in this recipe, we will describe further:
- Choose a pulp of meat, preferably without fat.
- Any part of the carcass, tenderloin, neck, sternum will do.
- Cut slices need across the fibers.
- The thickness of each piece should not be more than 1 cm.
- Beat so that the meat shines through in the light, and the thickness reaches 0.5 cm.
The name itself literally means "walnut shell". Why are we talking about nuts, and what does this have to do with pork? The fact is that slices should be fried in a hot pan at maximum temperature. During frying, the edges fold, resembling a walnut outline. To make the pieces look more like meat from a recipe, it is notched during cooking. So moisture vapor passes through its fibers, helping them to rise. It turns out a slightly uneven circle, similar to a walnut shell.
Features of roasting and temperature selection
How to make pork meat soft and juicy if you fry it at high temperature? The trick is not to add water or cover it at all. Surprisingly, the fire should be as strong as possible. No need to fry the meat until golden brown, then to reduce the flame of the burner, roasting it. Also, do not press the pieces tightly together. Escalope loves space. It is better to take a large pan with a flat bottom or use a small one and fry two or three pieces.
Important! Escalope involves dry cooking, that is, you do not need to add oil and water. In the process of frying, salt and pepper the dish.
As soon as the escalope became golden in color, it is turned over and salted, already on the reverse side. A correctly prepared piece of pork according to this recipe acquires a brown color immediately after it is laid out on a dish. Juiciness is achieved through the proper preparation and selection of pork. You can’t freeze meat, otherwise the dish will turn out without juice.
Escalope Recipe: Juicy Pork Slice
Now we’ll show you how to make pork chops soft and juicy. The recipe is simple, there are few ingredients, but there is a feature in frying:
- Prepare a few pieces of meat one centimeter thick or thinner.
- Grease a hot pan with vegetable oil.
- You can add onions to taste.
- The meat is fried on one side for three to four minutes.
- Salt and pepper the meat and turn it over.
- The fried side also needs to be salt and pepper.
- Fry the meat on the other side for two to three minutes.
Do not turn down the fire. As soon as the pork starts to start juice, turn off the stove. A good side dish for escalope is potatoes, white rice, vegetable salad or stewed vegetables in batter. It is important that breading, flour and various additives, as for chops, are not needed here. This is a clean piece of meat, calcined in a pan.
Varieties of Recipe: Vegetable Supplements
Escalope is delicious if you add a few ingredients to the recipe. Usually, veal or beef is taken for meatballs, but pork with tomatoes and cheese baked in the oven will be much tastier and juicier than other types of meat. Pay attention to an interesting recipe for a delicious dinner, which can be prepared both for home gatherings and for celebration:
- The procedure with meat during the preparation is repeated: the meatballs are beaten, slightly fried until golden brown without breading on a large fire in a pan.
- Once they change color, remove from heat.
- Prepare the oven: preheat to 200 degrees, turn on the function without blowing (the meat will not dry) and bake it on the second level at 180 degrees for forty minutes.
- Twenty minutes after baking, remove the pan. On each piece of pork, lay out mayonnaise, a slice of tomato, and spices in layers.
- Five minutes before cooking, put slices of soft cheese on the meat.
- Serve hot. You can decorate with herbs, oregano, spices to taste.
This recipe will delight all guests: a juicy, delicious piece of pork will be the main second course of the celebration.
Varieties of pork dishes: how to diversify simple meatballs?
To make the meat spicy, it can be varied and supplemented with pear-pumpkin garnish. To prepare a special sauce, use cream with mushrooms. They can stuff oblong pieces of meat. And for gourmets, separately prepare pineapple syrup - pour a piece of meat with it, add a baked vegetable side dish and apple slices. Fans of an extraordinary refined taste will like the combination of meat with pomegranate seeds, honey and cognac sauce.