The quality of the dish primarily depends on the quality of the products used. First of all, be very careful when choosing pork. The meat should be pink-red with a characteristic odor, the darker the meat, the older the animal was. The color of fat is allowed white or slightly creamy. When cutting meat, only clear juice can be released. And you can make meat softer during cooking in several ways.
Instructions
Step 1
Mustard. Coat the meat with mustard and marinate for 30 minutes to several hours. The longer the meat is marinated, the softer it will be.
Step 2
Mineral water. The use of mineral water for marinating guarantees the tenderness of the meat.
Step 3
Lemons. Lemons or lemon juice used in pickling will significantly increase the tenderness of the meat during cooking. 2 lemons are enough per kilogram of pork.
Step 4
Kiwi. The mechanism of action of kiwi on meat is the same as from lemons, only for pickling this fruit is taken at the rate of 500 g per 1 kilogram of meat.
Step 5
Sugar. If you add a teaspoon of sugar during the preparation of a meat dish, then the meat will be much softer.
Step 6
wine, apple, balsamic and others.
Step 7
Cognac or wine. Cognac or wine added when the dish is cooked will also help cook soft pork.
Step 8
Pre-roast. Pre-frying the meat before crusting will preserve all juices during further cooking.
Step 9
Flour or starch. Dip the pieces of pork in starch or flour and deep-fry beforehand, then you can bake or stew the meat. The starch and flour will form a crust, which will also keep all the juices inside.
