• How much fry pork?

    Yana Lisitsina
    Yana Lisitsina
    March 17, 2015
    How much fry pork?

    Proper heat treatment of meat is a guarantee not only for a deliciously prepared dish, but also for your health. After all, in insufficiently cooked pork can easily be parasites harmful to the human body. And because roast beef with blood and similar semi-baked dishes can be used only if you are 100% sure of the impeccability of quality (its compliance with sanitary standards) and the freshness of meat.

    Pork dishes and cooking time


    Provided that you cut the meat is not thicker than 1-1.5 cm, and then it will be beaten off quite well, it will be enough to fry the pork for about 7-10 minutes on each side. The fire must be medium. Note that fatter meat will roast faster. As for how much time to fry pork, cut into larger pieces, it can take 15 or even 20 minutes.

    To be sure that you have prepared the chops properly, make a few punctures in the meat with a knife or fork, and then press down this place a little.If the blood does not go, then this meat is already sufficiently cooked. If desired, you can hold it in the pan for a couple of minutes for a more crisp crust or remove it from a fire. Remember that if you overdo the meat, it will become dry and tough.

    Also chops after frying can be sent for 5-7 minutes in the oven or stew directly on the same pan under the lid closed. Only on a baking sheet / pan it is better to add a little water so that the meat does not burn and is well drained.


    It is also necessary to determine how much pork to fry in cutlets, depending on the volume of each meat product. On average, 7-10 minutes on each side with moderate heat is sufficient. Watch the crust - it should turn out beautiful, but you don't need to fry too.

    Put the fried patties into separate dishes, and then transfer them to the baking pan or back to the pan to stew them for another 10 minutes with some water over the smallest fire.


    Since the greaves are made from the finest slices of pork, then you need to fry them just a couple of minutes until the desired golden shade of meat appears.

    If you hold a little longer, the cracklings will turn out more crispy, and therefore focus solely on your taste.

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