"Pork, bone-in blade end of the loin, meat and fat separated, pan-fried" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Pork, bone-in blade end of the loin, meat and fat separated, pan-fried — this is a piece of pork that is cut from a specific part of the pig's carcass.

Pork is a tasty and nutritious meat that is rich in protein and other beneficial nutrients. However, it is worth noting that pork can contain fats and cholesterol, so it should be consumed in moderation.

When cooking fried pork, it is important to follow these guidelines:

1. Before cooking, the meat should be washed well and pat dry with a paper towel.
2. For frying, it is better to use a non-stick pan or a grill pan.
3. The meat should be fried over medium heat so that it cooks evenly and does not burn.
4. For frying you can use vegetable oil, butter, or pork fat.
5. The meat should be fried until a golden crust forms on both sides, then reduce the heat and fry on low heat until done.

It is important to remember that fried foods can be high in calories and contain more fat than other cooking methods. Therefore you should consume it in moderation and pair it with vegetables and other low-calorie foods.