Pork dries quickly, especially when cooked in the oven. To avoid this, you can marinate the meat or coat it with a breadcrumb mixture. Also, you should avoid overcooking the pork. See Step 1 to learn how to cook pork in the oven either by salting it or coating it on bread, and by roasting it or grilling it.
Ingredients
Makes 4 Servings
Marinating Pork
- 4 pieces of pork
- 1/2 cup (125 ml) flavored vinegar, such as white wine vinegar, apple cider vinegar, or balsamic vinegar
- 2 tablespoons (30 ml) olive oil
- 3 tablespoons (45 ml) soy sauce
- 2 tablespoons (30 ml) granulated sugar
Pork Bread
- 4 pieces of pork
- 1 egg
- 2 tablespoons (30 ml) milk
- 1 cup (250 ml) dry stuffing mix, cornbread mix, or seasoned bread crumbs
Step
Part 1 of 4: Marinating Pork
Step 1. Mix vinegar, soy sauce, oil and sugar
In a small bowl, beat the 4 types of spices. Transfer to a glass plate or resealable plastic.
- Dipping pork in spices is perfect for both grilling and grilling. Both can store moisture well.
- The type of vinegar you use will change the flavor of the dips. Apple cider vinegar adds a subtle fruity flavor and generally makes a good pairing with pork. Wine vinegar has a stronger, more complex taste, and balsamic vinegar provides a mix of sweet and sour taste. You can try different types of vinegar until you find one that appeals to your taste buds.
- Experiment with whatever seasonings you want. Generally, dips require a sour taste, such as vinegar and oil. Other flavors can contribute and also depend on the sweetness, spices, herbs and herbs you use. For example, one popular choice for pork is a dipping sauce consisting of soy sauce, garlic and ginger. Other acids, such as pineapple juice or lemon juice, can be used instead of vinegar.
Step 2. Coat the pork
Place the pork on a plate or in a bag with the seasonings and turn it over a few times so that it coats evenly.
Step 3. Refrigerate for 30 to 60 minutes
Allow the pork to marinate for at least 30 minutes so the marinade can seep into the pork.
- The dipping seasoning also helps to tenderize and tenderize the pork.
- The longer you leave the pork to marinate, the more flavorful it will be once cooked. If you let it sit for a few hours, however, you may end up making the pork tougher.
Part 2 of 4: Pork Bread Mixed Layer
Step 1. Beat eggs and milk together
Beat the eggs with a whisk in a small, shallow bowl. Whisk the milk together until well blended.
- Breaded pork is better suited to grilled than grilled. This type of pork is also more common than pork with dips and the layer of bread actually helps prevent drying of the meat too quickly by protecting it from direct heat.
- An easy way to beat eggs is to crush or pierce the yolks first before rapidly whisking the yolks and egg whites together.
Step 2. Mash the dry filling mixture
Put the dry filling in a resealable plastic bag and crush it by hand or with a rolling pin.
- Crush until a fine crumb is formed.
- If using a cornbread mixture or seasoned breadcrumbs, there is no need to crush it again.
- Both pork stuffing mix and herb stuffing mix work well. Both the pork stuffing mix or the herb stuffing mix, both can go well.
Step 3. Dip the pork in the egg mixture
Dip the pork in the egg once, coating all over. Hold each piece of pork over the bowl for a few seconds so that excess egg drips can be removed.
The egg will act as a glue and help attach the coating to the meat
Step 4. Coat the pork in the dry filling
Place each side of the pork, one at a time, into the plastic that has been added to the mixture. Cover tightly with plastic and shake to coat each side of the meat well.
Part 3 of 4: Grilling Pork
Step 1. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius)
Prepare a baking dish by coating it with butter or non-stick cooking spray.
- Both marinated pork and breaded pork can be grilled.
- Non-stick foil or parchment paper can also be used in addition to butter or cooking spray.
Step 2. Place the pork on the prepared plate
Arrange the pork in only one layer and spread the pork evenly on the plate.
If desired, you can put a little butter on top of the roast pork to help brown it. Spraying with butter cooking spray will also give similar results. Note that however it will make no difference to the marinated pork
Step 3. Bake for about 20 to 35 minutes, turning once
After 10 minutes, turn the pork over so that it cooks evenly. Continue grilling until the meat is no longer pinkish and no longer soggy.
Note that for some types of dipping, the water on the meat will always leave a color due to the type of seasoning
Step 4. Serve while warm
Let stand at least 3 minutes before serving.
Part 4 of 4: Burning Pork
Step 1. Heat the broiler
Remove the trays with interior shelves.
- Roast the marinated pork, but avoid using this method for pork buns. This intense heat is likely to scorch the coating quickly.
- Most broilers only have an “on” button, but if yours has a “high” and “low” button, heat it up by selecting “high”.
- Trays are the best option because the rack will keep the fat from dripping down. This can prevent the fat from getting too hot and burning.
- . Do not line trays with foil or with non-stick cooking spray or butter.
Step 2. Transfer the pork to a tray
Place the meat on a rack, placing it slightly apart and without getting pierced.
Step 3. Cook the pork for about 5 to 7 minutes each side
Place the tray on the top rack of the oven.
- Cook for about 5 minutes or until the top starts to brown.
- Turn it over and continue cooking until the other side is also brown.
- The prepared pork should not be pinkish anymore.
Step 4. Serve while warm
Let stand about 3 to 5 minutes before serving.
