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bitpunk.fm | 23 days ago (raw) | root | parent | reply | flag 
 Yeah, your results may vary, this is what I do. I keep the fat on. On a very hot pan I flip the pork ever minute for maybe 6-8 minutes. Then I remove it and cover it in tin foil until ready foe the sauce.

There's debates on this, but flipping every minute I think helps even the heat transfer.
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₿äretta 🇨🇿 | 23 days ago (raw) | root | parent | reply | flag +1 
 nostr:nprofile1qqsd7dva9jdz5ckq69egcc4ucp2xd24mgzf85vs6wagty2qqpfmkepqpp4mhxue69uhkummn9ekx7mqpr3mhxue69uhkummnw3ezucnfw33k76twv4ezuum0vd5kzmqpzfmhxue69uhk7enxvd5xz6tw9ec82csugz2qt likes fat on meat, I'm more nope on that. At least it's easier his way😀 He was on some cooking lesson for steaks and they seared it and put away for a bit several times. But put away from the pan, so the beef is not done through. It helps the juice I think? Idk. I guess searing as you describe is the way for pork, do it very well and then let sit. Honestly we don't even eat much pork lately, it's birds or cows😅
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bitpunk.fm | 23 days ago (raw) | root | parent | reply | flag 
 Cooking is a time for play and experimentation, not for mechanical movements I say. 

Dobrou chuť

Can't wait to hear how it goes!