Preparation: Step 1
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Prepare all the ingredients for pork frying, as in the Soviet dining room.
I always take a pork neck. A little fat «paths» makes the meat juicy, and it is not fried for long. Sometimes I take a shoulder blade. For example, if you take a ham, then the roast will turn out to be dry. It is better to use it in a goulash.
The fat is better fresh, but the salty is suitable — only neatly with salt in the finished dish.
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Step 2
Cut the pork with small oblong pieces — about 15–20 g each. Salt and pepper. It’s not worth cutting finely — the meat should be fried, and not turn into dry baby.
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Step 3
Cut the lard with a small cube.
We will simply decline it. So the cutting here is not fundamental. But! Large pieces are heaving longer.
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Step 4
Clean the onion and cut into half rings or feathers — as it is convenient for you. The main thing is not quite small so that it does not disappear in a pan.
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Step 5
On medium heat, pour out all the fat out of fat.
We no longer need sniffing, they need to be removed. They like to sprinkle them with salt and eat them with black bread 🙂
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Step 6
Increase fire and lay out pork. Do not touch a couple of minutes — let the crust form. Stir when the meat begins to blush.
It is at this stage that the same taste begins to appear — pork frying, like in the Soviet dining room. The meat should be covered with a crust, remain juicy inside and give a bright aroma of fried pork.
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Step 7
If you see that the meat was browned, feel free to turn over. Sometimes stirring for another 4 minutes. There should be no water in the pan, which is released from meat during frying.
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Step 8
Temporarily transfer the meat to a plate. Put the onion in the pan. Fry to golden color. If the fat is not enough, add a little vegetable oil. But usually this is not required.
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Step 9
Stir tomato paste in 100 ml of water and pour in to the onion. Warm all for 2-3 minutes so that the paste evaporates a little and becomes thicker.
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Step 10
Put the meat back in the pan.
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Step 11
Mix everything carefully. Try frying pork for salt and pepper. Cover and hold for 3-4 minutes over low heat, so that everything «makes friends».
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Step 12
The pork fried is ready in the Soviet dining room. The meat is soft, the aroma from onions and tomato causes appetite instantly. The dish is perfectly stored and even tolerates frost. Suitable for potato mashed potatoes, buckwheat, pasta. Bon appetit!
📌 If you liked this recipe, be sure to look into the selection pork recipes in a pan — They are the same homemade, tasty and easy to prepare.
