How to cook pork neck steak. Pork neck steak. Tender pork steak in a slow cooker
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One of the simplest and most popular ways of cooking meat is simply frying it in a frying pan. This time I wanted pork and, in my opinion, the best part of a pig carcass for frying, as well as for barbecue, is the neck. Of course, I love pork tenderloin, carbonate, loin and other parts of the pig’s body, but only in the neck of the pig there is a sufficient amount of fat that gives special juiciness to the meat when cooked in a frying pan and on the grill. I know people who don’t like pork neck because of this very fat, but this fat has a low melting point and during cooking it is completely melted, simultaneously soaking the meat with additional juices and at the end you can get juicy and not fatty meat, but that the fat that remains will be especially tasty due to its golden brown crust.
In order to prepare fried pork neck, it must be cut into portions 3 centimeters thick.
And these pieces of meat must be beaten with a hammer so that they become flatter; the meat must be beaten carefully, because... The meat in the pig's neck is very tender, but some of the fat has a rather dense consistency.
Therefore, you must not overdo it and make a uniform layer of meat, without holes.
Next, our precious piece of meat must be salted, peppered and allowed to rest for a while. At the same time, if the meat was taken from the refrigerator, give it the opportunity to approach room temperature. This will be important when frying.
In French cuisine they really like to use butter when frying and I understand this whim, because... creamy meat gives a very pleasant flavor. For this reason, I heat sunflower oil in a frying pan and throw in a piece of butter.
Of course, when preparing this dish you can only get by with vegetable oil, but if you can add butter, it won’t be superfluous.
Meat should only be placed in a very hot frying pan.
When the meat is browned on one side, turn it over.
If we were dealing with beef, it would be enough to fry it on both sides for a couple of minutes and then fry to the desired degree of doneness, but for pork there is only one degree of doneness - full, so the meat needs to continue to be fried further. I do it this way: first, over maximum heat, fry the meat on both sides, about two minutes per side. Next, I reduce the heat and continue to fry the meat, turning it over periodically. Next, I lower the heat and also fry, periodically turning the meat.
The main thing is not to dry out the meat and not leave it raw.
The meat was served as a side dish: mini baked potatoes, eggplant caviar and tomato sauce.
Everyone probably thinks that nothing is easier than frying a good piece of meat. I fried the marinated meat in a frying pan - and that’s it! You can also remember the saying: “hot things are never soggy.” But surprising with a well-cooked juicy steak is a completely different matter, and experts attribute this skill to nothing less than the culinary art. Steak is an American dish that was invented by James Salisbury, who is involved in developing proper nutrition, and the dish is named after him. It is believed that the simpler the additives to meat, the more natural its taste.
To prepare a proper steak, the neck portion of pork is taken. When marinating any meat (also for barbecue), you need to take into account one nuance: you need to rub it well with oil. Next, you can add any spices, as well as squeezed onion juice (if you take it with pulp, it will definitely burn). It is better to grind the pepper yourself. Another subtlety that is used in a good restaurant is the processing of meat by a steak master (this is a device with needles); at home it can be replaced with a regular fork. This treatment gives the meat juiciness and softens the veins. Unlike beef, pork must be cooked through!
So, following these simple rules, I cooked steaks today. It turned out simply incomparable: tasty, juicy, roasted. My husband just chirped over the plate, he loved it so much!
Pork steak is a real find for lovers of outdoor trips and picnics. This dish is best prepared on the grill, but you can prepare it at home using an air fryer, slow cooker, oven, and even a regular frying pan.
Steaks came to us from America, where they are still considered one of the must-have dishes on a holiday table or an outdoor dinner..
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You can buy pork steaks already prepared in the supermarket, or you can cut the meat yourself. The acceptable thickness of the pieces depends on how you fry the meat afterwards. If we are talking about a frying pan, then it is better to make thin slices of 1-1.5 cm. For grilled or oven-baked meat, on the contrary, the steaks should be large – 3-5cm thick.
Before frying, steaks must be placed in the marinade for at least 30 minutes.. If the meat is old, or the pieces are quite large, then the marinating time should be much longer. Marinades with wine, cognac, beer, kefir and honey are best suited for pork. They also add various spices for meat, salt, pepper and herbs. Rosemary and garlic go especially well with pork.
Steaks are served with a side dish or sliced fresh vegetables. You can also prepare a sauce for them, for example, garlic, or sweet and sour, and decorate the plate with sprigs of dill, parsley, or basil.
Secrets to Cooking the Perfect Pork Steak
Pork steak is exactly the dish that can feed even the hungriest guest. A variety of sauces and marinades for pork meat will allow you to add a new twist to your steaks every time, which is sure to please gourmets of all ages. If you still have questions after reading the recipes, how to fry pork steak, the secrets of professionals will help you answer them:
Secret No. 1. Pork is quite a fatty meat, so when baking it in the oven, it is not necessary to additionally grease the baking sheet.
Secret No. 2. The longer the pork marinates, the softer the steaks will be, so it's best to leave it in the marinade overnight.
Secret No. 3. Before making steaks, the meat must be washed and all films, veins and bones removed.
Frying meat in a frying pan is not a difficult task, especially if the meat is pork. Pork steaks always turn out soft and juicy, and if you choose the right spices, the dish will fill the whole house with an appetizing aroma. Pork neck is best for steaks.
Ingredients:
- 1 kg pork;
- 7 sprigs of rosemary;
- 1 tsp ground allspice;
- 2 tbsp. olive oil;
- Salt.
Cooking method:
- Wash the pork, dry it, remove inedible parts;
- Cut the meat into equal steaks, no more than 1.5 cm in thickness;
- Grease each piece on both sides with olive oil and season with pepper;
- Place a sprig of rosemary on top of the steaks, lightly pressing it into the meat;
- Marinate meat for 30 minutes;
- Heat a frying pan well and fry the steaks on both sides for 2 minutes, without adding oil;
- Reduce heat and continue to cook the meat until cooked through, turning the steaks frequently.
Interesting from the network
Most of the juice in meat is retained in the oven, especially if you bake it in foil. Plus, the steaks cook evenly and there is no raw meat left inside. The wine used in the gravy will give the meat a pleasant aroma and unusual taste. You can use red as in the recipe, or replace it with white.
Ingredients:
- 300g pork;
- 2 onions;
- 3 cloves of garlic;
- 50ml dry red wine;
- Greenery;
- Salt pepper.
Cooking method:
- Rinse the meat, remove films and veins;
- Cut the meat into pieces 3-5 cm thick;
- Cut the onion into rings as thin as possible;
- Cut the garlic cloves in half;
- Cut the foil into pieces, each of which should be twice the size of the steak;
- Place foil on a baking sheet and pour a little red wine onto each sheet;
- Place the onion on foil in one layer, place the steak on top;
- Use a knife to make indentations in the steak and place the garlic in them;
- Season the steak evenly with salt and pepper;
- Chop the greens and pour on top of the meat;
- Drizzle steak lightly with remaining wine;
- Wrap the steaks tightly in foil and pierce it with a knife in several places;
- Bake pork for 40 minutes in a preheated oven at 200 degrees.
Steak prepared according to this recipe is commonly called Irish. This is due to dark beer, which will serve as a marinade for pork. Usually this dish is prepared in a frying pan, where you need to carefully monitor it, constantly turning it over. This problem disappears by itself if the house has such a miracle of technology as a multicooker.
Ingredients:
- 500g pork;
- 300ml dark beer;
- Seasoning for meat;
- Salt pepper.
Cooking method:
- Cut the meat into steaks 1cm thick;
- Place the steaks in a deep bowl, pour in beer and marinate for 1 hour;
- Season each steak on both sides with salt, pepper and seasoning;
- Lightly sprinkle the meat with vegetable oil;
- In the multicooker menu, select the “Frying” mode and slightly heat the pan;
- Place the steaks on the bottom of the pan and fry for 10 minutes on each side.
Pork steaks are an excellent dish for dining outdoors. What could be tastier than grilled meat? However, many people have a question about how to marinate pork so that it does not become tough and dry during cooking. This recipe describes one of the most popular and proven marinades, which will give the meat a delicate texture and pleasant taste.
Ingredients:
- 150ml red wine;
- 2 onions;
- 4 tbsp. olive oil;
- 4 cloves of garlic;
- 1 tsp thyme;
- 1 tsp rosemary;
- Bay leaf.
Cooking method:
- Cut the onion into rings, garlic into circles;
- Place the onion and garlic in a deep plate, add spices;
- Pour wine and olive oil into a plate, stir;
- Place the meat in the marinade for 3-4 hours, or overnight.
Now you know how to cook pork steak according to a recipe with a photo. Bon appetit!
A good piece of meat on the table is the favorite food of millions of Russians. Without taking into account the preferences of vegetarians, we can say that pork and beef are favorites in everyday and festive cuisine. A juicy piece of meat can be stewed, fried, baked, boiled using various recipes and technologies.
There are several surefire ways to cook meat correctly so that it turns out juicy, tender and moderately fatty. Consumption of pork is recommended for athletes, young people, teenagers and children, since it contains proteins of animal origin that are so necessary for an active body.
Pork will not harm your figure if you use a moderate amount of oil when cooking and follow the portion sizes when eating.
Pork steak possible?
A steak is a large piece of meat up to 3-4 cm thick, fried on a grill, in a frying pan or in the oven. The original recipe only mentions beef, but since many pigs are raised in our country, steaks are now also prepared from pork.
Gourmets and aesthetes are horrified when it comes to pork steak, but nevertheless, pork neck is ideal for preparing this recipe. The meat turns out juicy with a beautiful crispy crust and rich taste.
It is better not to use frozen meat. Supermarkets offer fresh, chilled products with a shelf life of 7 days. You should purchase chilled meat products that are packaged by the manufacturer, then you can be sure of the quality of the meat.
And so, we offer a simple recipe for pork neck steak in the oven:
- Prepare a marinade of 3-5 cloves of garlic, 3 tsp. lemon juice, 3 tbsp. lemon juice.
- Coat the steaks with marinade and leave in the refrigerator for 3 hours.
- Then place a baking sheet with steaks in an oven preheated to 180 degrees, add salt and pepper to taste and leave until fully cooked for 45-50 minutes.
Onions are also ideal for marinating pork. Surely many people know that the best barbecue in nature comes from pork neck marinated in onion rings in a 1:1 ratio.
![](https://i2.wp.com/good-cook.ru/articles/2017/09/13-2-stejk-iz-svinoj-shejki.jpg)
And another wonderful recipe for making pork neck in the form of steaks:
- Marinate pieces of pork (steaks) in naturally fermented beer for a couple of hours.
- Prepare the foil. Place onion rings in it and meat steaks on top. Make cuts in the meat and insert garlic cloves (one per steak).
- Salt and pepper to taste.
- Then wrap the foil tightly so that the juice released during cooking does not leak out.
- Place the pieces in the oven, preheated to 200 degrees, for 40 minutes.
Both recipes differ in that they do not require the use of oil, which means they will not cause additional harm to the body. There are several more ways to cook meat correctly and healthy.
The word "steak" comes from the Old Norse "to fry" and refers to a well-cooked piece of meat, cut across the grain.
Pork steak is a moderately thick piece of meat fried on both sides over high heat. Please do not confuse it with a chop. After all, the steak is not pounded and you don’t even need to marinate it, especially if you use pork neck for cooking, since pork neck is an excellent, very juicy and moderately fatty pork product.
Here is my recipe for cooking pork steaks in a frying pan, which we Cook at home from the family notebook homemade recipes:
To prepare I needed:
- Ground black pepper - 1 tbsp. l.
We wash a piece of pork neck under cool running water, dry it with a paper towel and cut it into portions, later steaks.
The thickness of the steak should be about 1 cm, maybe a little thinner.
For steaks, it is better to use fresh, not frozen meat; it can be chilled, but not frozen, so they will be juicier, and therefore tastier.
Season with salt and pepper on both sides, lightly rubbing the spices into the meat with your hands.
We leave the meat to marinate for 5 - 10 minutes, although if you really want to eat, you don’t have to marinate.
Heat a frying pan over high heat. Pour vegetable oil into a hot frying pan, bring it to a boil and the show begins))) The oil will begin to shoot and splash in different directions as soon as you bring the meat to the frying pan and begin to put it in it. Be very careful and careful not to get painful burns.
You shouldn’t reduce the heat, well, if only just a little, so that the meat is actually fried and not stewed or boiled. You shouldn’t cover it with a lid either. For such purposes, in order not to completely ruin the kitchen furniture and stove, I purchased a special mesh splash cover, but to be honest, it doesn’t do a very good job.
Don’t be afraid of all the fears that I have instilled in you, the result is worth this torment.
After the meat is fried on one side and becomes golden and rosy, turn it over to the other side and fry until fully cooked. Approximately 3-4 minutes on each side.
Place the finished meat on plates, add vegetables to taste and sit down to dinner. This dish doesn’t even need an additional side dish, since the meat itself is very nutritious and has a very bright, unforgettable taste.
strepuha.ru
Juicy pork steak in a frying pan
What could be better than a tasty, juicy, fried piece of meat? We offer an excellent recipe for preparing delicious pork steaks with a delicious sauce. Pork steaks are perfect for a hearty lunch and dinner, as well as for a holiday table. Despite the fact that the recipe is quite simple, the most important point is not to overcook the meat when frying, otherwise it will be stale and dry. Cooking time depends on the heat and thickness of the steaks.
Pork (neck) - 600 g.
Cherry tomatoes - 180 g.
Garlic - 4-5 cloves
Ground black pepper
Ground chili pepper - a pinch
Butter - 50 g.
Step-by-step recipe for juicy pork steak in a frying pan
Cut the pork (neck part) into steaks 1-1.2 cm thick. We got 4 steaks, 150 g each.
Salt each steak on both sides, pepper well, add a pinch of chili (to taste), and a pinch of ground coriander. Leave for a few minutes.
Cut cherry tomatoes into halves.
In a hot frying pan with olive oil, fry the steaks on both sides for approximately 4 minutes.
Then turn the steaks over again. Add garlic cloves in their peels, previously crushed with a knife, and cherry tomatoes. If desired, you can add a sprig of thyme or rosemary. Fry for about 1-2 minutes. Then add butter, wait until the butter melts.
If clear juice without blood comes out of the meat, then the meat is ready.
Remove steaks from pan. Crush some cherry tomatoes in a frying pan for a delicious sauce. Leave some for decoration when serving. Taste the sauce and add salt if necessary.
Place the steak and cherry tomatoes on a plate and pour over the sauce. Serve with a side dish - we served with roasted vegetables. Bon appetit!
originalfood.ru
How to cook pork steak in a frying pan recipe
Pork steak in a frying pan [how to cook] – step-by-step recipe with photos
- Number of servings: 1 serving
- Cooking time: 15 minutes
Print recipe
Pork steak in a frying pan [how to cook]
Pork steak is a dish that is especially popular in the USA and Latin America. It is quite satisfying, inexpensive, prepares quickly and does not require any special culinary skills. In order to cook a pork steak in a frying pan without getting an overcooked crust with raw meat inside, it is enough to follow simple rules.
Ingredients
- Pork – 300 g
- Butter – 70 g
- Salt, spices - to taste
Step-by-step cooking process at home
- We prepare the products.
It is better to choose tenderloin, “apple” and other parts without fatty layers. The part that is sold in stores for making schnitzel is suitable. The future steak should have a thickness of at least 2-2.5 cm. It is salted with coarse salt, preferably sea salt. Before frying, the meat must be dried with kitchen towels and excess salt removed.
fotorecepty.org
How to cook pork steak in a frying pan - photo recipe
Steak in a frying pan can be prepared from almost any meat. In principle, a steak is, of course, a piece of beef, but today we will take pork. It is simply impossible to spoil it, and if you are a novice cook or have not fried meat in large pieces, try it with us. Of course, in restaurants, the cook measures the temperature with a special thermometer; they use expensive and very high-quality meat for frying. Believe me, these are optional conditions for home cooking. So let's find out how to cook pork steak in a frying pan.
- pork – 500 gr. or less;
- olive oil – 1 tbsp. l. for two steaks;
- salt - to taste;
- spices - optional.
Cooking time: 40 minutes.
Calorie content - 130 kcal.
1. Take pig meat with small layers of fat. In this case, it will be more tender and juicier. Wash and dry. We cut from three to five centimeters thick. Be sure to take into account that you need to cut across the grain. If you wish, you can even beat it a couple of times. But this is not necessary, and if you overdo it, you will end up with a chop.
2. Leave at room temperature for one hour. If you want to marinate a steak before frying, you should do this not in an aluminum container, with garlic, spices and herbs. In this case, be careful not to burn it too much when frying.
3. Pour a little olive oil into the frying pan. Instead, you can brush the meat itself. Heat its surface well over high heat. Never place a steak on a warm and insufficiently heated frying pan; its surface should be so hot that the pores of the meat quickly close during the first seconds of frying and the meat retains all its juice. In this case, there should be a characteristic strong hissing sound.
4. Reduce heat to medium. Fry the steak in a frying pan on one side for 3 minutes. Carefully turn over and fry on the other side for another 3 minutes. Under no circumstances should you pierce it with a fork or knife. Even try to turn it over carefully so that the juice does not leak out of the steak. We get the most common medium-rare steak.
5. Place on a wire rack and cover with foil. Leave it like this for 15 minutes. During this time, all the meat juice remaining in it will be distributed throughout the entire piece. Please do not neglect these points, without them you will lose, one might say, everything and next time you will not want to experiment with meat.
6. Salt and pepper the finished steak on a plate to taste. Following the example of expensive restaurants, you can warm the plate a little so that the meat does not quickly cool down from contact with the cold surface. Serve it with spicy ketchup or other sauce.