Why pork turns out tough: never cook it this way

When cooking pork, the problem often arises that the meat turns out tough and loses its juiciness. It's hard to call this dish tasty. All this is due to a number of mistakes.

The FoodOboz editorial team will tell you how not to cook pork to make it really juicy and soft. There are many nuances to consider.

Cooking old meat

If you want your pork to be juicy and tender, choose young meat. It should be fairly light in color, dense and elastic to the touch. In addition, young meat should not have a lot of veins and muscles.

Thawed meat

Meat that has already been thawed will be quite tough after cooking. Therefore, use fresh pork.

Very fine cuts

The optimal size of pork pieces for cooking is 2.5-3 cm thick cubes or 1.5-2 cm steaks. If the size is smaller, the meat will be very dry and hard. For juiciness, it is very important that the meat is cut across the grain.

Adding salt at the wrong time

Do not salt raw meat before cooking. Add it only when you have already put the pieces in the pan. Thus, salt will not draw out all the juices in advance and the dish will turn out really tasty.

Temperature

Putting pork in a cold pan is a big mistake because the product will lose all its juices. Therefore, heat the pan with oil very well first and only then put the meat in.

Putting a lot of meat at once

If you want to roast juicy and tender pork, cook it in portions. There must be space between the pieces.