Instruction
1
Mustard. Spread meat mustard and leave from 30 minutes to several hours to marinate. The longer the meat marinates, the softer it will be.
2
Mineral water. Using pickling mineral water ensures the meat is soft .
3
Lemons. Lemons or lemon juice used in pickling significantly increase the softness of meat in the process preparations . For a kilogram of pork , 2 lemons are enough.
4
Kiwi . The mechanism of influence of kiwi on meat is the same as that of lemons, only for pickling this fruit is taken at a rate of 500 g per 1 kilogram of meat.
5
Sugar. If during the preparation of dishes from meat, you add tea spoonful of sugar, the meat will be much softer.
6
wine, apple, balsamic and others.
7
Cognac or wine. Cognac or wine, added when the dish is cooked, also contributes to the preparation of soft pork.
8
Pre-Roast. Pre-roasting the meat until crusty allows you to save all the juices during further cooking.
9
Flour or starch. Roll pieces of pork in starch or flour and deep-fry first, then you can bake or stew meat. Starch and flour form a crust, which also allows you to keep all the juices inside.