Pork Entrecote

Step-by-step cooking

1. Step 1:

   

   How to make a pork entrecote? Prepare the products. The key to a delicious entrecote is high-quality meat, it should be chosen especially carefully. First of all, give preference to chilled pork, frozen is much less useful. Which parts of pork are better to give preference to? I have a pork neck - this part contains streaks of fat and the finished entrecote will turn out juicier. Pork shoulder or ham is also suitable, perhaps even with a small bone.

2. Step 2:

   

   Wash the meat well, dry it. Cut off all the films from a piece of pork and, if necessary, the veins. Then dry the meat with paper napkins. Now we need to cut the pork into pieces. Be careful here: they should not be too thick, and too thin. Optimal: pieces of meat about 1.5 cm thick.

3. Step 3:

   

   Lightly beat off the meat with a special hammer on both sides. In order to avoid splashes, you can pre-cover a piece with cling film and beat on it. If you do not have such a hammer, then you can chop the meat crosswise with the blunt side of the knife.

4. Step 4:

   

   Now it's a matter of spices. I just have red pepper. You can take black. Other seasonings are also great: herbs of Provence, dried thyme, rosemary or garlic. But don't mix it too much: I recommend taking one of your favorite spices. At this stage, the meat does not need to be salted, salt removes water and the meat will turn out dry. Let's salt it at the very end of cooking. Sprinkle a piece of meat liberally on all sides with the chosen seasoning.

6. Step 5:

   

   Pour a little vegetable oil and spread it all over the piece. The oil can be absolutely anything: from ordinary corn to elite olive.

7. Step 6:

   

   Heat the remaining oil well in a frying pan. For frying, it is necessary that the oil be refined, otherwise it will burn. Put the meat in a frying pan, turn down the heat a little and fry for 7 minutes. A crust should appear, which will seal all the meat juices inside the piece.

8. Step 7:

   

   Then carefully turn the meat over and fry for 7 minutes as well. In order for it to be precisely brought to readiness, cover with a lid and cook over low heat for another 7 minutes. Full roasting is very important for pork, so watch out for this.

9. Step 8:

   

   Serve entrecote with dry red wines. Complement it with salads of seasonal vegetables and fresh herbs. Enjoy your meal!