Pork entrecote

1 serving
30 min

How to make a pork entrecote? Prepare the products. The key to a tasty entrecote is quality meat, you need to choose it especially carefully. First of all, give preference to chilled pork, frozen is much less useful. Which parts of pork are best preferred? I have a pork neck - this part contains veins of fat and the finished entrecote will turn out juicier. A pork shoulder or ham, perhaps even with a small bone, is also suitable.

Wash the meat well, dry it. Cut all films and veins from a piece of pork, if necessary. Then dry the meat with paper wipes. Now you need to cut pork into pieces. Be careful here: They shouldn't be too thick, and they shouldn't be too thin. Optimal: pieces of meat about 1. 5 cm thick.

Lightly beat the meat with a special hammer on both sides. To prevent splashes, you can first cover the piece with cling film and beat it off. If you do not have such a hammer, then you can beat the meat across the cross with the blunt side of the knife.

Now it's a spice thing. I just have red pepper. You can take black. Other seasonings are also great: Provence herbs, dried thyme, rosemary or garlic. But do not mix much: I recommend taking one favorite spice. At this stage, there is no need to salt meat, salt removes water and the meat will be dry. Let's salt it at the very end of the preparation. Sprinkle generously with a piece of meat on all sides with the selected seasoning.

Pour a little over the vegetable oil and spread it all over the piece. The oil can be absolutely anything from regular corn to high-end olive.

Heat the remaining oil well in the pan. For frying, it is necessary that the oil is refined - otherwise it will burn. Put the meat in the pan, reduce the heat a little and fry for minutes 7. A crust should appear, which & quot; seals & quot; inside the piece are all meat juices.

Then gently turn the meat over and fry for 7 minutes as well. To ensure that it is accurately brought to readiness, cover and cook over a low heat for another 7 minutes. Full roasting is very important for pork, so keep an eye on it.

Serve the entrecote to the red dry wines. Complement with seasonal vegetable salads and fresh greens. Enjoy your meal!