Why does pork stick to the pan when it is fried? What should I do if pork always sticks to the pan when it is fried?

We all know that many people will encounter the problem of pork sticking to the pan when frying pork at home. This is a very common phenomenon and many people will encounter this problem. There are many reasons why fried pork sticks to the pan, such as too much pork water, too high pan temperature, too little oil, etc. So how can you fry pork without sticking to the pan? Let's take a closer look!

Why does fried pork stick to the pan?

When making fried pork or some other meat dishes at home, they often stick to the pan when put directly into the pan. Why does this happen?

1. The ingredients contain more caramelized ingredients

Before stir-frying meat, starch and seasonings are usually added to marinate it in order to achieve a good taste and texture. If too much starch or sauce is added and the ingredients are not fully absorbed, the starch and sauce will be decomposed when the ingredients are heated. The decomposed sauce and starch will condense into small powder balls when they encounter high temperatures, and these powder balls will stick to the pan when heated.

2. The pot is not moistened before cooking

The pot is not lubricated before cooking, and the ingredients are put into the pot directly. The ingredients come into direct contact with the iron pot, which causes the pot to stick.

3. Too little oil added

If you add too little oil when frying meat, the oil will not be fully absorbed by the meat, and the ingredients and the pan will become very dry, so the ingredients will stick to the pan during the slow heating process.

4. The oil temperature in the pot is too high

When frying meat, the oil is usually heated before adding the ingredients. If the oil temperature is too high, the ingredients will be dehydrated immediately. When the ingredients are dehydrated, they will become dry and burnt, and then they will stick to the pan. The dishes made in this way will have a poor taste due to lack of moisture.

5. Oil temperature is too low

If the oil temperature in the pot is not enough to set the ingredients when they are put into the pot, the starch and sauce in the ingredients will mix with the oil as they are slowly heated, and when the oil temperature reaches a certain level, the ingredients will stick to the pot.

6. Cooking too much at one time

When frying pork, do not fry too much at one time, otherwise it will easily lead to uneven heating. If the amount is too large, it will be difficult to shape the ingredients during the frying process, and it will easily stick to the pan. If the amount is large, it must be fried separately several times.

What to do if fried pork sticks to the pan

1. The first situation is that there is too much water in the pork. In fact, the best way is to marinate the pork for a while, and then it will not stick to the pan when you fry it, because the marinated pork can lock the moisture, so the fried pork will not be overcooked, it will be tender and smooth, and it will not stick to the pan. When marinating, you don't need to put salt in it, just put a little oil and starch in it. The most important thing is to add a little water, stir it evenly, and make it into a thin paste, and then fry it.

2. Heat. Heat is also very important. When frying shredded pork, turn on the fire first, pour the shredded pork in, and fry until the shredded pork changes color. At this time, turn off the fire and fry again, so that it will not stick to the pan.

3. When adding oil before frying, turn the pan so that there is oil around the pan. In this way, even if the shredded meat is fried to the edge of the pan, it will not stick to the pan. Also, when frying, the pan and oil should be cold. After heating the pan, add oil, put the shredded meat in and stir-fry quickly. When the oil becomes hot, the starch outside the shredded meat will form, so it will not stick to the pan. This requires more practice and experience.

4. The last point is that there must be oil when frying pork. In simple terms, when frying pork, oil cannot be too little.

When frying meat, add more oil. When you remove the pan from the heat, you can pour out the oil at the bottom of the pan. This way the dish will not taste greasy and the color will be very beautiful.

How to avoid sticking to the pan when frying pork

Fried pork without sticking, you can use these methods to solve the problem:

Marinated Pork

After the pork is cut, you can add seasoning to marinate it, and then apply starch to lock in moisture, which can basically prevent the pork from leaking water and make the pork more tender. Families generally marinate pork with cooking wine, salt, water starch or egg white and dry starch, and then fry it in a pan. Because there is a protective film on the surface of the pork, it can greatly reduce the trouble of sticking to the pan.

Hot pan, cold oil

When frying pork, you must heat the pan in advance, then add oil, turn it around in the pan and pour it out, then add cold oil and fry the pork. In this way, because a layer of oil film is formed in the pan in advance, the oil film that has entered first will have a barrier effect when adding oil to the shredded pork. Therefore, it will basically not stick to the pan. Basically, restaurants use this method for cooking, and you often see that most restaurant chefs use this method for cooking.

Basically, the above two methods can solve the problem of non-stick pan for frying pork, but it should be noted that:

①The pot must be rinsed clean

②The pan must be dry and hot before adding oil.

③ The amount of oil used for stir-frying shredded pork should generally be half the amount of the meat.

④ After the meat is put into the pot, it should be fried quickly to ensure the freshness and tenderness of the meat.