Roast pork in a pan – a very tasty hot meat dish that can be put even on the festive table. Cooking such meat is a pleasure, because it does not require a lot of your time, and it also does not fuss over the fire. The main thing is that such a dish is very filling and can even be prepared in the evening for dinner.
Ingredients for cooking pork roast in a pan:
- Pork pulp – 500-600 grams
- Large onion – 1 piece
- Tomato paste – 1 tablespoon
- Spicy Adjika – 0.5 teaspoon
- Meat broth – 100-125 milliliters
- Salt – to taste
- Ground black pepper – to taste
- Vegetable oil – for frying food
Inventory:
- A deep frying pan
- Medium pan
- Plate
- Wooden spatula
- Cutting board
- Knife
- Teaspoon
- Tablespoon
- Plate – 2 pieces
Cooking roast pork in a pan.
Step 1: prepare the pork
To begin with, wash the pork meat well under running warm water and immediately after that put the ingredient on a cutting board. With the help of a knife, if necessary, clean the meat of excess fat, veins and films. After that, cut the pork into small pieces no more than 4-5 centimeters in length and in width. We transfer the pork pieces to a free plate and proceed to the next process of preparing the dish.
Step 2: prepare onions
Clean the onion from the husk with a knife and then wash the ingredient well under running water. We spread the vegetable on a cutting board and, using the same sharp tool, finely chop the onion into cubes no more than 1 centimeter. Transfer the chopped component to a free plate.
In the meantime, put a medium frying pan with a small amount of vegetable oil on a lower heat. When the oil is heated, put finely chopped onions in the container and immediately after that, mix everything well with a wooden spatula. Fry onion cubes until they become soft and acquire a golden-brown golden color. WARNING: do not forget to stir everything with a wooden spatula from time to time so that the onion does not burn on one side. After cooking the component, turn off the burner, and set the onion aside.
Step 3: prepare roast pork in a pan
So, put a frying pan with a small amount of vegetable oil on medium heat. After the oil is heated, reduce the heat to medium and carefully place the pieces of pork in the container. WARNING: be careful as there may be hot splashes when the pork interacts with the hot oil, so don’t burn yourself. Immediately salt and pepper the dish to taste and immediately after that mix everything well with a wooden spatula. Stirring everything with a spatula from time to time, fry the pork until a golden-brown crust forms on its surface. The time of frying such meat can vary from 35 to 55 minutes depending on the size of the pieces, pork, stove and pan. In any case, the meat should not be overfried, as it will become dry and tasteless.
After that, pour the sauteed onion into the pan and, using teaspoons and tablespoons, add tomato paste and adjika to the container. Mix everything well with the equipment at hand and then pour the meat broth into the pan. Again, mix everything well with a spatula and wait for the mixture with pieces of pork to start boiling. After that, boil the dish for a while 5-7 minutes, occasionally stirring everything with a spatula. At the end of the allotted time, turn off the burner, and set the dish aside to infuse for a while longer 10-15 minutes.
Step 4: serve roast pork in a pan
Roast pork in a pan turns out, well, just amazingly delicious! In addition, it is also very aromatic, and the meat simply melts in the mouth.
Such a dish can be served to the table with various cereals. For example, cooked rice or buckwheat porridge is ideal for roasting pork in terms of taste. The dish can also be served with mashed potatoes or fried potatoes along with sliced vegetables. If desired, roast pork in a pan before serving can be sprinkled with finely chopped greens of parsley and dill.
Bon appetit!
Advice:
– To prepare roast pork in a pan, it is best to take the lean part of the pork fillet. When choosing such meat at the market or in the supermarket, first of all, pay attention to the color of the pork. It should be pale pink, and the lard should be white. Such colors are responsible for the freshness of pork meat. Also pay attention to the smell of meat. It should be neutral without any sharp unpleasant odors.
– If you use frozen pork, then be sure to take it out of the freezer in advance and set it aside to cool to room temperature. In no case do not defrost meat with hot water or a microwave oven. So it will lose its taste, and the pulp will become loose.
– You can use fresh tomatoes instead of tomato paste. To do this, pour hot water over the tomato and after 5 minutes easily remove the skin from it. Then we grind the vegetable with a knife and a cutting board, or with a blender, and even a meat grinder is suitable.
– If you don’t have meat broth at hand, don’t worry. It can easily be replaced even with ordinary boiled water, in which one bouillon cube was previously dissolved or a mixture of spices from dried vegetables and herbs was added to the liquid.
