Roast pork in a frying pan - not so prosaic!

In order to prepare any dish of pork, you need to choose it properly.

First, the pork should not have a pungent smell. The aroma should be fresh and pleasant. Secondly, the color should be a uniform pale pink, but not dark.

Third, with pressure on fresh meat it immediately flattens out. Meat should not be in blood, and he needs to be such that immediately had thoughts about any mouth-watering dish. Right before your eyes with grilled pork in a frying pan.

The following recipe is a kind of as pork here will be combined with pomegranate juice.

For this recipe you will get:

• Benign one kilogram of pork;
• Two onions, medium;
• One glass of pomegranate juice;
• Five tablespoons of lard in molten form;
• Green onion;
• Salt.

So, first of all, the pork should be washed with cold water. If a lot of excess fat, it needs to be cut. Pork roast in the pan should be small pieces, so it should be cut into pieces weighing about fifty grams. Then cut onion rings. Cut previously the fat should melt in the pan and then put the pieces of meat. Roast pork need under the lid, stirring constantly. A little later, add the onion and, accordingly, salt and pepper. Then pour into the pan with the meat juice. After that, the pan should cover with lid and stew on low heat until, until the juice has evaporated completely. Roast pork looks delicious, so at the end of the cooking process you need to use all their imagination to attractively decorate the finished pork green onion right into the dish.

There is another unusual recipe for fried pork.

Need to prepare the following ingredients:

• Pork four hundred grams;
• One medium carrot;
• Two onion bulbs;
• Four tablespoons of sunflower oil;
• Black pepper;
• A bunch of dill and parsley;
• Salt.

Pork well washed, cut into small pieces with a thickness of one centimeter and two sides to beat. Pork roast in the pan will not be easy, and filling. To prepare the filling, grate the carrot on a coarse grater, cut onion rings, sprinkle with salt, ground black pepper and stir.

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Then the resulting mass is put on one piece of steak and top it with the other and both pieces are held together by toothpicks. Pan, meanwhile, should be well heated. The meat must be fried on medium heat on both sides. When pork is ready, spread it on a wide dish, remove toothpicks and garnish with dill and curly parsley.

It is Possible is very tasty to cook pork in a skillet with mushrooms.

This takes a kilo of pork, half a kilo of mushrooms, a glass of dry white wine, five tablespoons of fat in melted form, three onions, and Basil.

Washed pork should be cut into pieces: approximately forty grams each. If you have excess fat, it needs to be cut. Then pieces of pork and add to the pot, pour the wine and stir. Then place in the refrigerator for six hours.

Next you need to take the washed mushrooms and cut each in half. Rings of sliced onion. After six hours remove the meat from the fridge and spread on a wooden skewer the pork, then the onions and last the mushroom. Pork roast in the pan with the mushrooms should be browned on all sides, so it is necessary periodically to turn and watch, that not burnt. When there is formed a Golden crust, you need to carefully put the meat directly from the skewers on a wide dish. Basil leaves are perfect for decorating the finished dish.

One of the delicious recipes is the roast pork in the oven.

The Dish is not very complicated. For its preparation you will need:

• A couple of pounds of pork;
• Three hundred grams of onions;
• Twenty pieces of bell pepper;
• One carrot;
• Four Bay leaves;
• Twenty pieces of cloves;
• Two hundred milliliters of vinegar;
• A bit of cinnamon;
• Brown bread;
• Lemon peel;
• Salt.

To begin preparing the marinade. Need to boil a mixture of vinegar, Bay leaf, pepper and cinnamon, cloves and onion, cut into rings.

Pork should be rubbed with salt and put it in the marinade. Then to put it all in the fridge for twenty-four hours. After this time remove the pork and lard carrots, cloves and roast in the oven, constantly basting with juice of pork. When the meat is ready, sprinkle it with rye bread and lemon for more zest.