Pork in pieces fried in a pan
Description
The recipe won't take much time. This original method of cooking tender and flavorful pork chunks in a skillet came to me spontaneously. The result exceeded all expectations—the pork is slightly elevated in the pan, so it doesn't burn. The pepper helps retain the meat's juiciness and aroma, while the pork fat prevents the edges from drying out. In short, all brilliant things are simple. I'm sharing this classic recipe for skillet-cooked pork chunks. Serve hot.
Instructions
- 1
Step 1
1. Wash the meat, pat it dry, and cut into pieces. Sprinkle with salt and spices. Pour in soy sauce and mix thoroughly.
- 2
Step 2
2. Cut the onion into large rings, add it, and mix again. Cover the meat with a lid and put it in the refrigerator to marinate—the longer, the better.
- 3
Step 3
3. To make slicing easier, keep the fat in the freezer for a while. Take a skewer and thread a piece of pepper, a piece of pork, a piece of fat. Continue in this manner until all ingredients are used up.
- 4
Step 4
4. Place on a frying pan greased with oil or fat. Fry until golden brown, turning the skewers occasionally.
- 5
Step 5
5. If the meat is already browned but still raw inside, reduce the heat to low and cover the pan with a lid. Simmer until fully cooked, then serve right on the skewers!