Pork fry: simple, tasty and nutritious

Among meat dishes, roasting is one of the most popular and simple. It is perfectly combined with cereals, pasta, potatoes or vegetables. And even in itself, just with bread, it's "for a sweet soul".

Cooking options: from simple to complex

Pork fry, perhaps, is in the first place in popularity among other varieties of dishes from this meat. And you can cook it both in classical, traditional style, and with some variations.

Option one, classic

The amount of pork is taken arbitrarily, from a pound to a kilogram. The fat content is average, that is, the layers of fat are welcome. Especially delicious in this dish is fresh. And if you take an exclusively lean product, then the pork roast may turn out to be harsh.

So, the meat is well washed and cut into small pieces. Then it should be salted, peppered or sprinkled with special seasonings for roasted meat - such ready-made kits are available in all grocery stores. Then, on a heated frying pan, where the vegetable oil is already poured, our workpiece is laid out. On high heat meat pieces are fried until they are covered with a crust. Just look so that they do not overdry! Then the fire is about half removed. Meat with fat is transferred to a small saucepan, covered with two finely chopped bulbs and put on a small fire. When the onion is a little fried, the future pork roast is filled with a glass of boiled water, or even better - broth. There should be added several laurel leaves, 5-6 peas of sweet pepper, coriander, salt if necessary. Do not interfere with a little more seasonings and ground pepper. Then everything is covered with a lid and stewed until cooked. When served to the table, sprinkled with parsley and dill.

Option two, also classic

Pork fry can be prepared without gravy. Pieces of meat are simply cooked in butter and fat, then the onion is added there. It is this kind of roast that is served to the hominy - the national Moldovan dish. But sprinkle with chopped greens is necessary - the taste of meat from it becomes richer, more saturated.

Option three, with tomato

The basic process is the same as described above. When the meat is fried, add the onions and a few spoons of tomato paste to the pan. It can be replaced with sweet and sour ketchup, just not too sharp. Or a glass of tomato juice. Let him leave a couple of minutes. Then the pork roast is poured with broth or boiled water (the amount is determined by tomato ingredients) and is brought to readiness. Only need to try a dish for the adequacy of salt and seasonings.

Option Four, East

And, finally, another, somewhat unexpected way to roast pork. For its realization we take meat - 1 kg, potato starch - 180 g, ordinary flour - 30 g, ground pepper, salt, spices - to taste. Yes, this meat flesh needs Korean carrots - as an ornament. Started!

• Pork is cut into slices across the fibers. Then - on small identical cubes.
• Meat is salted, crumbled in pepper and seasonings, left for 15 minutes to soak up the spices, then the excess is removed.
• Now starch is added to the cold water (water 90 g - half of the mass of starch), flour, everything is mixed well.
• Meat is thoroughly crumbled in starch-flour mass and is laid out in a deep frying pan or a bowler with already warmed vegetable oil. Fry on the one hand, turn over, fry on the other. Total - 20-25 minutes.
• When the meat is ready, it should be put on a dish, add Korean carrots and enjoy the taste.

What to eat with what?

Pork fry is good to serve with pasta or spaghetti, stewed beans, fried potatoes or mashed potatoes. Ideally it is combined with porridges - buckwheat, millet, rice. Or with stewed cabbage. The main thing - that was, who has and is happy!