How to cook meat tasty and fast

Do you want me to teach you how to cook meat deliciously and quickly, with an amazing result? The meat in my recipe turns out to be very soft, unusually tender - it just melts in your mouth. Thanks to properly selected spices, pork in a pan has a spicy taste and awesome aroma. Decorate the pork dish with carving - and the festive meat dish on the table will amaze everyone present.

Ingredients:

• pork neck - 1.5 kilograms;
• onions - 8-9 pieces;
• salt to taste;
• pepper to taste.

How to cook meat tasty and fast. Step by step recipe

1. First, prepare the necessary utensils for convenient work with meat. We will need two pans: one must be with a lid and a tight bottom, and the second can be taken without a lid, but as large as possible (the larger the diameter, the more convenient it is to fry pork).
2. Prepare the collars. Since it is oily, you need to get it wet with paper towels (dry it as much as possible, remove excess water, fat).
3. After removing fat and water, we cut the pork into strips and cut into large cubes (proceed from the fact that when frying the meat will slightly decrease, make slices of such a size that they fit easily in the mouth). The meat needs to be cut across the fibers.
4. Onions, peeled, cut into circles, can be half rings: finely chop the onion for cooking meat is not worth it.
5. We take the largest pan and grease the bottom with vegetable oil with a special brush: no need to pour oil. Heat the pan and put the chopped meat in one layer at a small distance from each other. Lightly fry the meat on both sides: do not salt and pepper.
6. Next to a large frying pan, put a frying pan with a lid, add a couple of tablespoons of water there, spread the onion sliced ​​in rings, and lay on top the first part of the meat fried on both sides. Put a layer of onion on this meat again.
7. Continue to fry portions of meat on both sides in a pan pre-oiled with vegetable oil (do not pour oil into the pan, just grease with a special brush).
8. On top of the second layer with onions, put the second part of the fried meat and cover again. Put less onion on the last layer than on the previous ones.
9. We cover the pan with a lid, put on the smallest possible fire and leave for two hours. Do not salt and pepper. Pork with onions in these two hours should be very well fried. In the process of cooking pork will give a lot of juice.
10. After two hours, mix the stew thoroughly, increase the heat, salt to your liking, mix, add black pepper. If you wish, you can add your favorite spices and seasonings.
11. We leave the meat over high heat, wait until the water evaporates and the meat begins to fry in the pan itself. Thus, the water evaporates and the meat is fried.
12. As soon as the pork is fried, remove the pan from the heat - the meat is ready.

The whole charm of the prepared dish lies in the fact that under it you can pick up any side dish and decorate at your discretion. If you have a desire, then you can add any spices and seasonings - this will make the taste of meat more spicy, spicy and original. For pork, the following spices are considered most suitable: basil, garlic, anise, caraway seeds, marjoram, black and red pepper. You can also add parsley, celery, bay leaf and rosemary. Pork can be served with sweet and sour, mustard or cheese sauces. On the site "I like to cook" you can find many more delicious recipes for cooking meat.