How to fry a big piece of meat

Purchase in the store or at the grocery market a piece of pork. It is the most suitable for frying on the pan. Lamb or beef perfect for roasting in the oven, especially if the meat is pre-marinated.

If the meat you bought frozen, leave it for 2-3 hours in a deep dish. The capacity of cover. Note: when roasting meat in large pieces it is not necessary to thaw completely. It's okay if it is slightly frozen.

Before frying the meat well wash and remove the veins. Dry the pork with a napkin. Divide the meat into pieces 100-150 grams. Before hot fight off his special hammer. Therefore, the meat will allocate juice and cooked much faster.

So the meat turned out juicy, soft and delicious, do not salt it before frying. In this case, the pork will lose a lot of juice, which is necessary when cooking.

Warm in a pan a small amount of vegetable oil (sunflower, olive). After 1-2 minutes put the meat. Soak pork for 5-7 minutes on medium heat on each side. In a well heated pan, the meat forms a crust of fat and juice, so they will stay juicy on the inside.

The pan cover. Braise the meat for 15-17 minutes on low heat. For 5-7 minutes until fully cooked pork salt, pepper and spices according to your taste (coriander, parsley, garlic, dill). Do not forget the taste preferences of your family.

As a side dish prepare boiled potatoes, crisp rice or pasta. Cooked this way the meat will delight you, your friends, friends and family. Bon appetit!