Do not crowd the meat
Searing your pork is effortless and adds plenty more flavour to your meat in comparison to just cooking it. The best way to start with searing is to choose your pan, pot or skillet. When placing your pork, be sure that you do not over crowd your pan. Overcrowding might lead to your meat not fully creating caramelized sides and to steam instead of searing. Be sure to place your pieces a few centimetres apart in your pan.
Heat is everything
One of the most important elements of searing is to make sure that your pan is extremely hot. If your pan isn’t hot enough, your meat might tend to steam instead of sear. You want your pork to sizzle on the pan and not to boil. You can always preheat your pan in the oven for 20 minutes or leave it on high on the stove for 2 to 5 minutes before placing your meat on the pan.
A bit of oil goes a long way.
After you’ve added a thin coat of oil to your pan, it is always best to swirl it evenly around so that it spreads across the whole surface of the pan. A thin coat of oil is not necessarily used to cook the meat, but to rather make sure that the surfaces are evenly seared. You also do not want to deep fry your pork and that is why only a thin layer is needed.
Only turn the meat occasionally
There is no need to constantly turn the meat, as that would rather cook it instead of searing it. Leave the meat be! By only turning your pork every few minutes, it will give your pork a proper chance to sear.