Despite the fact that gastroenterologists do not recommend eating fried foods, fried meat remains one of the favorite dishes of a huge number of people. Pork cooked in a pan has a delicate, juicy taste and an unrivaled aroma.
Pick your recipe
You will need
-
- 1 kg of pork;
- 300 g of champignons;
- 200 g of dry white wine;
- 5 tbsp. l melted fat;
- 3 onions;
- salt
- spice;
- basil leaves
- for decoration;
- wooden skewers.
Instruction manual
1
Rinse the pork thoroughly under running cold water. Carefully cut off all excess fat from the meat. Remove all bones if necessary.
2
With a well-ground knife, cut the pork into small, preferably identical pieces, weighing approximately 50 grams.
3
Prepare a small enameled pan and put the pieces of meat in it. Pour the pork with wine and mix well. Add salt and spices to taste. As a spice, you can use ready-made seasonings for pork, black and red peppers, seasonings for meat. Close the lid and refrigerate for 6-7 hours. You can even leave for the whole night.
4
Wash the mushrooms well. Dry slightly and cut each mushroom into two.
5
Peel 3 onion heads and gently chop with medium-thick rings with a sharp knife
6
String pork on wooden skewers, alternating it with mushrooms and onions.
7
Cut lard into small pieces. Put it in a deep frying pan and melt over low heat. Fry the skewers with pork in hot fat on both sides until golden brown. Check the readiness of the meat.
8
Wash, dry and chop the basil finely. Put the dish on a large plate without removing from the skewers. Garnish with chopped basil. Bon Appetit!
note
Instead of lard, you can use any vegetable oil of your choice. Champignons can also be replaced with other mushrooms. The taste of the dish does not deteriorate from this, but, on the contrary, will gain its zest. Serve potatoes, any pickled or fresh vegetables and herbs as a side dish.
Useful advice
Buy meat only in specialized stores that are licensed to sell this product. When choosing pork, give preference not to frozen but chilled meat. Pork neck is perfect for this dish. You can also use a loin or ham, but in this case the meat will be less juicy.