Frying pork in a frying pan

You can serve fried pork with any side dish. Pozharka is a dish of Russian cuisine. Its presence on the menus of cafes, restaurants and ordinary canteens was virtually ubiquitous and almost inevitable. After all, what could be simpler and tastier than ordinary meat with tomato sauce? At the same time, at the moment, when there is a lot of meat around to suit every taste and budget, we can afford to cook for ourselves fried fillet or slices. And in Russian times, it was prepared mainly from scraps left over from the preparation of other dishes.

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Frying pork in a frying pan

Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	204 kcal
Belkov:	10 g
Zhirov:	18 g
Carbohydrates:	2 g
Used:	33 / 60 / 7
H 100 / C 0 / B 0

Production time: 1 hour

Step-by-step production

Step 1:

Prepare the ingredients. To make fried pork in a frying pan, we will need: pork pulp (I have sliced pork, you can use ready-made meat for goulash), onion, tomato paste, boiling water, vegetable oil, spices for pork, salt.

Step 2:

Wash the pork and dry it. Cut the meat into cubes.

Step 3:

Peel the onion and cut into half rings.

Step 4:

Heat vegetable oil in a frying pan and add pork. Fry, stirring, over medium heat.

Step 5:

As soon as the juice begins to release abundantly from the meat, sprinkle it with salt and spices.

Step 6:

Reduce heat and cook, stirring, for about 20 minutes. The meat should be browned on all sides. Add onion to the pan and fry along with the meat for about 5 minutes.

Step 7:

Add tomato paste. Stir and simmer over low heat for 3-5 minutes.

Step 8:

Pour boiling water into the meat. Mix everything well and simmer for about 7 minutes. Add salt to the meat as needed.

Step 9:

Serve immediately with any side dish. Especially delicious with boiled rice, mashed potatoes or pasta. Bon appetit!

To constantly succeed with this ordinary dish, follow a few simple rules:

– it is necessary to cut the meat across the grain, keeping the size of the pieces no more than 3 cm.

-frozen pork must be defrosted in advance on the bottom shelf of the refrigerator. When planning the menu, do not forget to get a portion in the evening, then during the day you can cook from good meat that has retained all the juices after defrosting.

– tomato paste can be replaced with ketchup. Frying pork with sour cream in equal proportions with any tomato addition also turns out delicious.

– Finely chopped root vegetables – carrots, turnips, celery and herbs – fit perfectly into the dish.

A tasty and healthy dish that will certainly please both adults and children. Any side dish will become much tastier in tandem with juicy fried pork and gravy.

Roast pork: recipe in a frying pan

Previously, in the villages, when they had just finished cutting up a carcass, they certainly spoiled the family with “fresh meat”. Having tried it at least once, it is impossible to forget how delicious freshly fried pork is. A recipe for cooked pieces of meat in a frying pan with fragrant onions and bay leaves is a classic of Russian folk cuisine. Not everyone will prefer even kebab to fresh meat, and not surprisingly. Fried in hot oil, fresh meat acquires a crispy crust, but remains soft on the inside.

Pork roast: traditional preparation

Roasting pork will give even a new cook a minimum of goods and a maximum of pleasure. The recipe for making a hearty dish is made using a single technology - frying. To fully reveal the natural flavors, use natural spices: onion, garlic, basil.

You will need:

Freshly cut pork meat – 1 kg;
Onions – 4 pcs.;
Bay leaf – 2-3 pcs.;
Basil (fresh or dried) – 2-3 branches or tsp;
Sunflower oil – 30-50 ml.

Pork roast: traditional preparation

Manufacturing:

The neck, shoulder, and meat undercut will be needed for the pork roast recipe. It's easy to cook with photos of ready-made dishes. They allow you to evaluate the final appearance and presentation.
Wash the meat, cut into medium-sized pieces. Do not remove the fat streaks; it’s great if they melt.
Add basil sprigs or dried herbs to the meat. Stir and leave for 20-30 minutes.
While the pork is soaking in the smell of basil, peel and cut the onion into half rings.
Heat up a deep frying pan before preparing the fry.
Pour in a little sunflower oil. Place the cooked pork in the heated vegetable fat.
Fry the meat over high heat to seal in the juices.
Add onion rings, bay leaf, and pepper.
Cover with a lid and cook over low heat for another 20 minutes.
Salt after turning off, leave to soak in salt for 5-10 minutes before serving.

Roast pork in Jewish style

As a result, you will get the most tender meat that you can eat even with sponges. Stewed in its juice, it produces a wonderful fried pork with gravy. See the recipe for this hearty and tasty dish below.

You will need:

Pork pulp – 1.5 kg;
Onions – 5-6 pcs. medium size;
Bay leaf – 4-5 pcs.;
Allspice – 4-6 peas;
Prunes – 4-6 pcs.;
Garlic – 5-6 cloves;
Ground pepper (mixture of peppers) – 0.5 tsp;
Fresh or ground basil to taste.

Roast pork in Jewish style

Manufacturing:

We recommend preparing roast pork according to this recipe in a cauldron on a burner with a divider. If you don’t have such tools, stew in the oven.

Wash the meat, pat dry with a napkin, cut into medium-sized pieces.
Peel the onion and chop it into medium-thick half rings.
Peel and chop the garlic and add to the meat.
Add basil, bay leaf, pepper to the meat, stir.
Add onion half rings, stir.
Pour a little sunflower oil into the cauldron.
Lay out the meat with onions, put prunes in different places (deeper).
Simmer on a divider and low heat for 3 hours.
If cooking in the oven, cover with a lid and cook in the oven at 170 for about 2 hours.

During the cooking process, the onions and meat will release natural juices. This will result in fried pork with gravy. The recipe therefore does not require adding water.

Roast pork beef stroganoff style

The dish, invented by the chefs of Count Stroganov, was widely loved by Russian housewives. So, even the main component - sliced beef - was simply replaced with pork and continued to enjoy the surprisingly tender meat in a special creamy tomato sauce. How to prepare roast pork in the style of beef stroganoff - the recipe will tell you in detail.

You will need:

Sliced pork (beef in the original) – 0.5 kg;
Onion – 2 pcs.;
Butter – 30 gr.;
Sunflower oil – 3-4 tbsp. l.;
Sour cream – 200 gr.;
Tomato paste – 1.5 tbsp. l.;
Flour – 1 tbsp. l.;
Greens, salt, ground pepper to taste.

Roast pork beef stroganoff style

Manufacturing:

Wash the meat and blot the water with a napkin.
Cut the piece into slices about 5 mm wide.
Beat any slice with a hammer.
Cut the purchased chops into narrow strips.
Peel the onions, wash, cut into thin half rings.
Heat a frying pan with sunflower and butter.
Before savory frying, fry the onion until half cooked over low heat. Stir so as not to burn.
Add flour to the onion, stir gently so that there are no lumps.
Add sour cream, tomato, stir.
Add 100 ml. water. Simmer over low heat for 5-7 minutes, set aside.
Heat a frying pan with sunflower oil.
Place strips of meat and fry. If the pan is small, add in several portions. Fry for almost 4-5 minutes over medium heat.
Transfer the fried meat to the sauce.
The meat frying recipe includes greens. You can add it at this step to the pan with meat and sauce or when serving.
Stir all ingredients, simmer for 3-5 minutes over low heat.
While the meat is stewing, add salt and pepper to the contents.

Roast pork with mushrooms

Roast pork with mushrooms is a dish that can be prepared for any day. The amazing taste and nutritional value also make it a highlight of the festive menu. If you have not yet had time to appreciate the taste of fried meat and mushrooms, it’s time to save the recipe and prepare a hearty dinner using our tips now.

You will need:

Pork pulp – 0.5 kg;
Champignons – 0.4 kg;
Onions – 2 pcs.;
Flour – 2-3 tbsp. l.;
Butter – 50 gr.;
Garlic – 3-5 cloves;
Salt and pepper to taste.

Roast pork with mushrooms

Manufacturing:

Wash the pork pulp and blot off excess water.
Cut the piece into small pieces so that the roasted pork can quickly cook. The frying recipe is simple: place the meat in a hot frying pan with a small (2-3 tbsp.) amount of oil. Fry until crusty, remove to a container.
Wash and cut the champignons into 4 pieces. Fry in a frying pan until golden brown. We do not recommend frying meat together with mushrooms. The juice released from them during the frying process will not allow the meat to achieve a suitable crust.
Add peeled and cut onion into half rings to the mushrooms.
Cook until the onion is translucent (al dente done).
Remove the mushrooms from the pan into a bowl with the meat.
Fry the flour in a dry frying pan. Stir to achieve a uniform golden color.
Add 150 ml water. and butter, stir.
Add salt, pepper, and flour-based sauce to the meat and mushrooms.
Simmer for 10-15 minutes under the lid, turn off.
Serve with chopped herbs.

Roast pork with vegetables

Vegetables make a hearty and savory pork roast. The recipe is simple to prepare. Especially during the season of available fruits from the garden. Then the dish not only tastes divine, but also smells wonderful.

Pork roast

Ingredients

Pork meat – 300 g

Vegetable oil – 2 tbsp.

Tomato paste – 1 tsp.

242 kcal
40 min.
40 min.

Photo of the finished dish

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Step-by-step recipe with photos

There is nothing easier than frying meat and onions for dinner. Usually fried and consists only of meat and onions. If desired, you can add tomato paste and various spices to the dish to give your own recipe a special touch.

If you already have deliciously fried meat, then the side dish accompanying the dish can be whatever you like.

In order to prepare a tasty roast of pork, we will need it.

Cut the pork into medium-sized pieces.

Cut the onion into quarter rings and thin strips. I really like this kind of tenderloin, because after cooking, the onion actually dissolves in the dish.

Fry the pieces of pork in a small amount of vegetable oil until golden brown. Don't forget to stir the meat from time to time. Once the golden brown crust appears on the meat, you can add salt and pepper to the pork.

You can add a special touch to your dish by adding a spoonful of soy sauce when frying. In this case, the crust will be the most uniform.

Then add the onion and fry everything together for another 5-7 minutes.

Dilute a teaspoon of tomato paste with boiled water and pour it into the saucepan with the meat. At this step you need to check the tenderness of the meat.

If there is a need to extinguish it further, add a little water and simmer under a closed lid until the water has completely boiled away.

Pork roast

Roast pork is usually considered an everyday, everyday dish, because there is nothing complicated, “restaurant” or solemn about it.

Roasted pork is a type of dish that is generally considered not very healthy. The world's population is passionate about a healthy lifestyle, low-calorie and low-fat recipes, and here - roast pork!

Meanwhile, this nutritious fry can be prepared relatively harmlessly for the cleanliness of blood vessels and waist size. And, following the basic rule: “Everything is excellent in moderation and from time to time,” do not deny yourself the pleasure of fried meat.

The recipe that I present has a twist - according to it, the pork comes out not only tasty, but also festive. In other words, especially delicious. This kind of pork with gravy, a standard option for a frisky dinner, can be safely served to guests.

Ingredients

pork – 800 gr
carrots - 1 large
onion - 1
vegetable oil for frying
ginger - a small piece
flour - 2 tbsp. spoon
butter - 2 tbsp. spoons
broth - 700 ml
greens: dill, parsley, green onions
seasonings: dried sweet pepper pieces, thyme, bay leaf
salt pepper
tomato juice - 250 ml

Manufacturing

Cut the pork into pieces across the grain.
Salt and pepper the meat. Place the peeled and thinly sliced ginger into a frying pan heated with a small amount of vegetable oil. Fry until beautifully colored (don't burn!).

Remove and set aside; you will need more ginger.

Place the pork in a frying pan with fragrant oil.

Fry over high heat until the liquid has evaporated, and then for another 5-7 minutes so that the pieces are slightly fried. Still fried! But try to observe the appropriate measure, do not keep it for more than the indicated time.

If you used lean pork for frying, add butter to the pan. Butter suits pork in an unusual way! If the pork has fat that has already been rendered, then the oil will be unnecessary.

Sprinkle the meat with flour (flour is one of the ingredients in almost all meat sauces) and stir. Fry for another 5 minutes.

Pour in the broth (vegetable broth, or anything else that’s not too fatty will do). In the absence of broth, water will do.

The liquid must be hot! Simmer over medium heat until the sauce thickens, stirring occasionally. It is better not to cover with a lid.

Peel and wash the carrots and onions. Grate the carrots on a large grater, cut the onion into small pieces. Fry them lightly in vegetable oil in another frying pan.

Cut the previously prepared ginger into thin strips and add to the carrots and onions.

Place a bay leaf over the meat, sprinkle with thyme and dried pepper. Lay out the vegetables.

Pour the tomato into the fry and stir. Taste for salt, spices and pepper. Add finely chopped greens and stir.

Cook, covered, until meat is tender (about 25 minutes).

Serve with side dish. Because fried pork is not only meat, but also a delicious gravy, you need an appropriate side dish. Rice, buckwheat porridge, chunks and mashed potatoes, and pasta are suitable. And, of course, you need vegetables, ideally the freshest ones.

On a note

If you change the composition of spices, you get a new taste of the old frying. Instead of dried seasonings, fresh ones are suitable. Oregano, coriander, and rosemary work incredibly well with pork.

Simply replace the tomato with the freshest (but only ripe and fragrant) tomatoes, which can be pureed or cut into slices.
Add carrots not just fresh, but marinated in Korean style. In the ceremonial version, replace the broth with reddish wine.