Meat in a frying pan: recipes with photos

Frying meat in a frying pan is one of the fastest methods of cooking a product; on the other hand, it also has its own subtleties. A good option would be to throw the meat in the oven and just wait until it's done, but sometimes you just want regular roast meat. Now we will tell you how to choose the right meat and share several recipes that you may find interesting and, moreover, tasty.

Pork, beef, lamb - it doesn’t matter; the principle by which you should choose meat is approximately the same. First, you must decide for what purpose you decided to purchase meat, because different parts of the animal produce more successful dishes. Let’s say, if we are talking about pork, then the pork neck, as the juiciest part, will make a good kebab. The ham will make good minced meat, but the shoulder part is better stewed. If we are talking about beef, then it is slightly different: it is better to fry the cuts, create tartare and carpaccio, it is better to stew or boil the brisket, and also use the leg for minced meat.

How to choose correctly

How to choose correctly?

When it comes to meat freshness, instinct is your best friend. The meat does not have to smell like anything foreign, just the smell of the freshest meat. Next, pay attention to the fat - it should be snow-white, this will indicate that this is the meat of a young animal, but if the fat is yellowish, then you should think about it. Naturally, you should pay attention to the meat itself. Pork should be pink and beef reddish. If the meat is of some strange brown-green color, do not take it under any circumstances. If possible, touch the meat - it should not stick to your hands, and if you put it on a flat surface and press, it will quickly return to its original shape. If the meat is not fresh, the dent will never straighten out.

It is best to purchase meat from a familiar butcher or from proven meat processing plants. Store-bought meat and market meat are very different. You can often find industrial products in stores, but this does not mean that they are bad. Just different.

Remember that it is best if the meat has had time to rest after slaughter. Now in the world there are a huge number of different aging chambers where meat cools. Post-slaughter aging can continue for a long time, depending on what taste properties are desired from the meat. In some cases it lasts up to 120 days.

Fried pork

Fried pork with onions

Dear friends, we all love meat! We will try another option with you! The preparation of the dish is much easier than usual! Let's fry the pork and have a lot of onions with it!

Spicy fried pork

Fried pork – these words alone make your stomach growl treacherously. But what will happen to it if you fry pork according to this recipe - in a spicy soy marinade with coriander and ginger, and even with an unusual tenderloin. I won’t bore you, help yourself, dear lovers of spicy Asian dishes. PS: the recipe indicates the amount of spices for medium spiciness of the finished meat; if desired, you can increase or decrease it according to your own taste.

Fried pork in Tkemali sauce

A worthy candidate for the nationally beloved kebab, it will not leave the guys indifferent!

Fried pork with mustard sauce

Almost everyone thinks that French cuisine is something complex, sophisticated and unique. But this is not entirely true. French cuisine has many common, home-cooked dishes made from common ingredients. Haven't you heard of French bistros? Here is one of those recipes for you.

Fried pork in tomato marinade

This recipe is a lifesaver for busy housewives. It takes 15-20 minutes to cut the meat and make the marinade. Marinated meat keeps well in the refrigerator for 4 days. Tested many times. You take out the required amount, fry it and in 15-20 minutes you have dinner. The meat is very rich, special and tasty. The male part will be carried in his arms for him. The marinating time is not included in the recipe.

Fried pork with vegetable side dish “Harmony”

Dear cooks! The website has a huge number of recipes for making pork in all its variations, but still I dare to offer you my own version. The recipe is quite simple to make, but at the same time, the wonderful combination of fragrant meat with the catchy, special taste of vegetables makes the dish rich and expressive! Welcome!

Fried pork with dried apricots

Pork roasted in the oven with the smell of dry apricots and ginger. The taste of meat is complemented by the sweetness of dried apricots, shaded by the smell of spices. A very festive dish. Just a Holiday.

Fried pork with wild garlic

During the wild garlic season, I can’t help but share a very tasty dish with this delicious herb given to us. It cooks quickly and eats even faster. Savory, fragrant, fast. Try it!

Fried pork in a fur coat

Very warm and juicy pork due to its crispy crust. And the sauce – “Teriyaki” marinade from “Kikkoman”, spices and extraordinary breading give it a wonderful taste. The recipe is the author's, created by trial and error.

Pork fried with vegetables

I couldn't ignore this recipe. Agree, there is nothing tastier than meat cooked with vegetables.

Fried pork . Fried pork is a high-calorie, fatty product. It is difficult to digest by the body, especially if pork from a freshly butchered animal is fried and served. It is not recommended to cook fresh pork and serve it immediately. Or you need to prepare dishes from it that are most digestible by the body.

A good piece of pork will be pinkish in color, juicy in appearance, and have a pleasant meaty smell. To cook fried pork, you don’t need a lot of knowledge in cooking and no labor costs. A piece of pork is cut into cubes of a suitable shape - they can be medium or large. Then the pieces of pork should be placed in a heated frying pan. Pork is fatty meat. And usually it does not require initial refueling when frying in a pan with oil.

You can simply stir the pieces of pork in a hot frying pan over medium heat so that the meat releases its juice and simmers, lightly frying in it. Further at the request of the hostess and according to her taste. To ensure that the meat has a crispy crust and is more dry, add vegetable oil or pork fat to the pork and fry it, stirring, over medium heat until golden brown. 5 minutes before cooking, salt and pepper the pork and serve it like a meat dish. You can complement this pork with a juicy side dish.

You can fry pork using the most “soft” method. During the frying process, add a little water and also vegetable oil. Cover with a lid, turn on the heat slowly and simmer the pork, stirring it occasionally.

At the end, such pork should also be seasoned with spices. The bouquets (consistencies) of spices special for this type of meat work very well with fried pork. A pinch or two of pork spice mixture should be added to the meat three minutes before it is ready.

Fried pork goes well with side dishes such as boiled rice, boiled or mashed potatoes, and a salad of fresh vegetables dressed with vegetable oil.

Before frying the pork, you can lightly beat the pieces with a hoe or hammer. The taste and roasting time of such meat will change somewhat.

Meat with onions fried in a frying pan

Meat is fried in steaks and small cubes, chops and schnitzels, escalopes and entrecotes. But, despite the fact that frying is the most common and fastest way to create a tasty dish from a piece of raw pork or beef, it is very easy to spoil it (the dish). Therefore, in order for fried meat to turn out juicy on the inside and crispy on the outside, its preparation should be approached with a perfectly heated frying pan and knowledge of the matter.

Meat fried with onions acquires a special, sweetish taste and a subtle smell. Onion juice additionally softens the fibers, so the pieces of meat are especially tender, soft and appetizing. An all-purpose main meat dish. If you want, put it on the ceremonial table; if you want, serve it to your hungry spouse for dinner.

Some individual features of making meat in a frying pan

For frying, it is better to use meat from the highest part of the carcass - loin, cut, neck. These areas of animal muscle practically do not participate in movement, therefore they consist of tender meat fibers and moderate layers of adipose tissue (The structure of tissues of living organisms is studied by the science of histology) . To find out whether the meat is suitable for cooking in a frying pan, you need to pierce it with a fork. If the teeth enter smoothly, without tension, such a piece can be fried - it will turn out juicy and soft.
There is no such concept as “degree of doneness of pork” in cooking. It should be brought to full readiness, in other words, there should be (the internal environment of the human and animal body) Beef (we are talking about steaks, mainly) can be fried to 3 main degrees: rare (with blood (internal environment of the body) ), medium (medium degree of frying, intense pink meat) and well done (fully cooked, gray fibers).
Very fresh (steamed) beef, unlike pork, is not suitable for frying. It must be kept in the refrigerator for about a day to start the fermentation process, otherwise the meat will turn out hard and dry.

Ingredients

meat (boneless) – 500 g;
onions – 1 pc. (medium size);
vegetable oil without flavor (lard) – 2-3 tbsp. l.;
spices – 1 tsp. (taste);
table salt – 0.5 tsp. (taste).

Manufacturing

This recipe used pork fillet. Carefully wash the meat from bone fragments, remove films and veins, cut off fat and wipe dry with cardboard towels. Cut into cubes with a side of 3-4 cm across the grain.

Place the pieces of pork in a bowl, add spices (a pinch of paprika, rosemary, dark pepper, dried garlic, mustard). You can use ready-made seasoning for meat or mix 3-5 types of spices in random proportions at your discretion.

Add a teaspoon of vegetable oil (it will help the seasoning and pork become friends more quickly).

Mix the contents of the bowl, rubbing the marinade into the meat fibers with massage movements. Cover the meat with film and leave for 30-40 minutes at room temperature.

Peel the onion and cut into half rings 2-3 mm wide.

Pour 2-3 tbsp into a frying pan with a thick bottom. l. butter or melt the pork lard, heat the fat well. Place the pieces of meat to fry. At the same time, the heat should be above average so that a crust forms as quickly as possible, which will prevent the juice from leaking out. Cook for 3-5 minutes (depending on the size of the pieces) on one side until golden brown.

Then turn the meat over.

Place chopped onion in a frying pan.

Fry for another 2-3 minutes, stir and cook the onion until translucent and golden brown.

Add salt, stir and bring the dish until fully cooked. If clear juice flows out when cutting the meat, it is ready.

You can serve immediately after preparation. Vegetables (stewed, baked, fresh, boiled), boiled cereals, pasta, etc. are suitable as a side dish.

Meat in a frying pan - the best recipes. How to properly and deliciously cook meat in a frying pan.

It is virtually impossible to cook meat without taste.

This energetic and necessary product is added to almost all recipes for making roast dishes, appetizers and even desserts; meat is also prepared as a main dish. How not to cook meat - boil, stew, bake, fry in a frying pan.

By the way, this extreme method is the fastest and most popular method of preparing a tasty and juicy meat dish. In order to truly reveal the taste of meat cooked in a frying pan, you should have several secrets and tricks, which will make even a novice cook a master chef. There are a number of qualities to consider, starting with the choice of meat for frying and ending with its production.

Beef and pork cuts, meat fillets, kidneys and livers are more suitable for cooking in a frying pan. It is also worth allowing the frozen product to defrost in a relaxed manner. Under no circumstances should you fill it with warm water or place it in hot places. Only perfectly cooked meat can maintain tenderness and juiciness.

Meat in a frying pan - preparing goods

You don’t understand what delicious thing to cook for lunch or dinner for your own family, but you actually don’t have enough time. We suggest cooking meat quickly and very tasty in a frying pan. By the way, we want to see that frying meat in vegetable oil is far from the only method of producing a meat product. You can use countless sauces. Try combining meat with vegetables. As meat, you can eat pork, poultry, bunny meat, and beef. Even if the recipe specifies beef, you can safely swap it for pork when cooking.

Recipe 1: Marinated meat in a frying pan

How sauce can transform the taste of meat! Even if it is prepared using the most ordinary method - in a frying pan. The combination of sweet and sour sauce and fried onions will whet your appetite.

Required ingredients:

• mustard – 1 tbsp. l.;

• tkemali sauce – 5 tbsp. l.;

• sunflower oil – 4 tbsp. l.

Manufacturing method:

To prepare the dish according to the recipe described, you will need pork with fat. Cut the meat into long strips. The onion is finely chopped. Next you should prepare the sauce. To do this, mix tkemali sauce with the remaining ingredients in a vessel - salt, mustard, sugar, ground pepper and vegetable oil. Add the meat and onions to the sauce, carefully press it and store the meat in the refrigerator for about 2 - 3 hours.

You can start frying the meat. By the way, production takes place without the role of oil. Place the meat on a hot frying pan, reduce the heat and simmer the meat, stirring repeatedly. It will take no more than 20 minutes to cook. The meat is tender, with sourness, served with any side dish.

Recipe 2: Meat in a frying pan (pork in kefir)

The corresponding feature of this dish is the combination of pork with kefir. The milk product allows the meat to retain its juiciness. When cooking, herbs and greens are used, which indicates the exceptional smell of the meat.

Required ingredients:

• bay leaf – 2 pcs.;

• oil for frying;

• tomato paste – 3 tbsp. l.;

• greens – cilantro, basil, parsley;

• lemon juice – 1 tbsp. l.

Manufacturing method:

Cut the pork fillet into small pieces, beat each of them well, add salt and pepper. Chopped onions are fried in a frying pan until golden brown. Then add tomato paste, drink, and herbs. Chopped garlic and lemon juice.

Give the purchased sauce a few minutes to boil and turn off the heat. Only at this point can you add dried herbs and spices.

Add the meat to the sauce only after turning off the heat. The pork should be thoroughly soaked in the sauce; let it sit for about an hour. Then put the pan back on the heat and simmer for about 25 - 30 minutes. Cooked pork in kefir sauce will certainly amaze you with its tenderness and aroma.

Recipe 3: Meat in a frying pan with vegetables

You can take any kind of meat - pork, chicken or beef. The presence of vegetables will decorate the dish; they can also act as a side dish and the hostess will not have to worry about what to serve with meat.

Required ingredients:

• bell pepper – 3 pcs.;

• tomato sauce – 3 tbsp. l.;

• coriander – 1 tsp;

• chili pepper – a pinch;

Manufacturing method:

Let's start cutting out the ingredients. The meat is cut into medium pieces, onions and pumpkin into cubes, peppers and carrots into strips, garlic into small slices.

Let's start frying. Heat the frying pan. You should not add a lot of vegetable oil, because the meat will release its fat. Place meat, bell pepper, carrots and onions in a frying pan. Everything is painstakingly fried. You can reduce the heat and let the dish simmer slightly.

After 10 minutes, you can add salt and add a pinch of coriander, cumin, and pepper.

After another 10 minutes, add the pumpkin to the pan. Stir and you can add sauce, water and chili to taste.

After 15 minutes, the dish should be removed from the heat. Add garlic and chopped herbs. The finishing touch is a pinch of coriander. A sunny dish will not only nourish you deliciously, but also lift your spirits!

Recipe 4: Meat in a frying pan with mushrooms and prunes

The most delicious and aromatic dish that can be served on a festive table with your head held high, and this despite the fact that it can be prepared in a few minutes.

Required ingredients:

• prunes – 200 g;

• bell pepper – 2 pcs.;

• a pinch of turmeric, red pepper and other spices;

• oil for frying;

Manufacturing method:

The dish is striking in its ease of preparation. The meat is cut into oblong pieces. Vegetables can be cut at your own discretion. First, fill the prunes with hot water, and then finely chop them.

In a hot frying pan, the meat is fried until the pink color disappears. Then all the vegetables and prunes are added. All that remains is to tightly cover the pan with a lid and simmer the meat until cooked. After removing from heat, add spices.

Recipe 5: Meat in a frying pan (shish kebab in a lamb frying pan)

Nature, green grass, birdsong and fresh air - what could be even more beautiful. Another thing that makes a holiday in the lap of nature memorable is the fragrant kebabs. What to do on weekdays, when there is no opportunity to escape into the freshest air, but you are very willing to enjoy juicy kebabs? Don’t worry, we’ll give you a recipe for making shish kebab in a frying pan.

Required ingredients:

• tomatoes – 500 g;

Manufacturing method:

For shish kebab, it is better to take the pulp from the area of the hind leg. We clean the meat from the film and cut it into portions. In a deep saucepan, marinate pieces of lamb, salt and pepper, cut the onion into rings, strain the lemon, add vinegar, herbs and spices for the lamb.

Marinate the meat for several hours. Then thread the meat onto skewers. Thread onions and tomatoes between pieces of lamb.

The shish kebab is cooked in a frying pan over high heat, which will ensure a golden crust. After frying, all the skewers are stacked on top of each other, you can pour a little marinade into the pan and simmer the meat until cooked.