Why does stir fried pork stick to the pot

The sticking of stir fried pork in a pan is usually related to insufficient temperature of the cookware, improper use of oil, or the way the meat is processed. There are five main reasons for this: low pot temperature, excessive moisture in the meat, high stir frying frequency, unsuitable pot material, and insufficient oil content.

1. Low pot temperature

When pork is put into the pot, if the pot body does not reach enough temperature, the moisture in the meat will quickly seep out, causing protein to adhere to the bottom of the pot. It is recommended to heat the empty pot over high heat until it drips into droplets, and then pour in cold oil to form a protective layer. Cast iron pots or thick bottomed stainless steel pots have better heat storage performance and are more suitable for high-temperature quick stir frying.

2. Excessive Moisture in Meat Quality

Untreated pork often has blood or residual water on its surface, which can cause steam to adhere to the bottom of the pot when heated. Meat slices can be dried with kitchen paper or pre mixed with a small amount of starch to absorb surface liquid. Frozen meat should be completely thawed and drained to prevent ice crystals from melting and exacerbating sticking to the pot.

3. Excessive stir frying frequency

Frequent flipping of pork can hinder the formation of the Maillard reaction coking layer, keeping the meat chunks in a moist state at all times. The correct approach is to let the pork sit in the pot for 20-30 seconds until the bottom is set, and then use a spatula to gently push it from the edge to check if it naturally detaches. Maintain medium to high firepower throughout the process to promote rapid surface coking.

4. Discomfort of cookware material

Damaged cookware with Teflon coating or rough cast iron cookware that has not been fully cared for can easily cause biological adhesion. The new cast iron pot needs to be repeatedly heated with grease to form an oil film, and excessive cleaning with detergent should be avoided after daily use. Aluminum cookware that transfers heat too quickly is prone to local overheating and needs to be used with sufficient oil volume.

5. Insufficient oil content

Oil can conduct heat and isolate food from direct contact with the pot. To stir fry pork with alternating fat and lean, you can first stir fry to remove the oil, while for pure lean meat, you need to add about 5 milliliters of cooking oil. When the oil temperature rises and smoke slightly, the meat can quickly form a protective oil film. Low smoke point oils such as olive oil are not suitable for high-temperature stir frying.

To prevent stir fried meat from sticking to the pan, it is necessary to comprehensively control the heat, cookware, and ingredient processing. Choose a thick bottom wrought iron or carbon steel pot, heat the pot to a slightly smoky state in advance, and then pour oil to moisten the pot. Cut the pork evenly into thin slices and marinate it with a small amount of cooking wine and starch. Avoid flipping it immediately after putting it into the pot. After cooking, soak the cookware in hot water in a timely manner. If there is stubborn burning, clean it by rubbing with coarse salt. A well maintained iron pot will form a natural anti sticking layer, making the cooking process smoother.