Pork is good not only for frying and baking, because it is tender and incredibly useful (yes, it is useful!) Meat can be cooked in a new way for yourself, with the help of batter. Pork in batter retains all its juiciness and is prepared in a matter of minutes.
Pork chilled in Chinese
Ingredients:
- pork tenderloin - 700 g;
- soy sauce - 3 tsp.
- starch - 1 teaspoon.
For sauce:
- sugar - 1/4 of the item;
- ketchup - 2 tbsp. spoons;
- soy sauce - 2 tbsp. spoons;
- salt - 1/4 tsp.
- water - 1/2;
- vinegar - 1/4 of the item;
- starch solution (1 tablespoon starch + 4 tablespoons water).
For batter:
- flour - 1/3 of a century;
- starch - 1/3;
- protein 1 egg;
- vegetable oil - 1 tbsp. a spoon;
- warm water - 1/3 tbsp.
Preparation
Before you cook pork in batter, the meat itself is cut into cubes of 2.5 cm and marinated in a mixture of soy sauce and starch for 20 minutes. For sauce in a bowl, mix sugar, ketchup, soy sauce, salt, water and vinegar.
For batter, mix flour and starch, add egg white, butter and warm water. We mix a homogeneous mass, a dense consistency (to cover the spoon densely, but it drains).
Pieces of meat are dipped in the batter, let the excess flow and fry in hot oil until golden brown. Excess fat is absorbed with a paper towel.
Finish the preparation of the sauce: put the mixture of ingredients on the fire and pour the starch solution. Cook the sauce on low heat until thick, continuously stirring. Fried pork in batter is ready to serve!
Pork recipe in battered with cheese
Ingredients:
- Pork flesh - 500 g;
- hard cheese - 100 g;
- tomatoes - 2 pieces;
- onions - 1 pc.
For batter:
- flour - 2 tbsp. spoons;
- egg - 2 pieces;
- milk - 2 tbsp. spoons;
- salt, pepper - to taste.
Preparation
Pork cut into slices across the fibers and beat off to a thickness of 1-1.5 cm. Season the meat with salt and pepper on both sides and set aside for a while to the side.
We'll do our bitterness: pre-sifted flour mixed with salt and pepper. Whisk eggs with milk and add to dry ingredients. We knead the batter until uniform, the final consistency should resemble that of lean sour cream.
Frying pan with a small amount of vegetable oil put on fire. We dip pieces of meat into the batter and fry the pork in a frying pan in batter, on both sides until blanching. Spread the fried chops on a paper napkin to stack excess fat.
Onions and tomatoes are cut into thin rings and placed on top of ready-made chops. We crown the picture with a piece of hard cheese. We bake pork in batter in the oven under the grill, until the cheese melts.
Pork in beer batter
- pork - 500 g;
- vegetable oil for frying.
For marinade:
- black pepper - 1 teaspoon;
- salt - a pinch;
- paprika - 2 tsp.
- mustard powder - 1/2 tsp.
For flour:
- flour - 200 g;
- pepper - 1/2 tsp;
- salt - a pinch;
- paprika - 1 teaspoon.
For batter:
- el - 500 ml;
- flour - 190 g;
- salt - 1/2 tsp;
- powder for baking - 1 teaspoon;
- turmeric - 1 teaspoon.
Preparation
Ingredients for the marinade are mixed together and rubbed with a piece of meat, pre-cut into strips. Leave pork marinated for about 2 hours.
Mix flour with spices. For batter, mix the ale and flour until homogeneity, add a little salt, baking powder and turmeric.
We pork the pork in flour, then we dip the pieces of the marinated meat into the batter, let the waste flow and fry the meat in a warmed up to 170 degrees oil to a golden color. Fat is absorbed with paper towels.
We serve fried pork with your favorite sauce, be it mayonnaise, ketchup, barbecue, or Dijon mustard, without forgetting about a slice of lemon and a bottle of delicious, cool ale.