Juicy Battered Pork
A very tasty, hearty dish with a fun presentation! Batter is a thin liquid dough used to fry meat, vegetables, and more, giving you a bright, golden, appetizing result. Pork fried in batter is an especially popular version: crisp, golden pieces of meat in a light coating. It's quick and easy, and so satisfying thanks to the batter that you don't even need a side — just add some fresh vegetables and herbs and lunch or dinner is ready. It's nice enough for a special-occasion table, too.
Cooking method
-
Step 1:
Gather the ingredients and start with the meat. Rinse the pork well, pat it dry with paper towels, and slice it across the grain into thin pieces no more than 1/4 inch (0.5 cm) thick. Pound them on both sides with a meat mallet. There's no need to season or marinate the meat — the seasoning goes into the batter.
-
Step 2:
Make the batter. There are lots of versions — some add sour cream or mayonnaise, even cheese or potato — but the simplest, based on milk and eggs, comes together fast. Crack the eggs into a bowl, add salt and ground black pepper to taste, and any other meat seasoning you like.
-
Step 3:
Beat the eggs and seasoning with a whisk or mixer until the salt fully dissolves.
-
Step 4:
Pour in the milk (any fat content you like) and mix again until the batter is smooth.
-
Step 5:
Add the sifted flour a little at a time so it doesn't clump, whisking with a fork or whisk until fully blended.
-
Step 6:
Dip the pork pieces into the batter so the meat is completely coated in the egg-and-milk mixture.
-
Step 7:
Heat the vegetable oil in a skillet and add the battered pork. Fry uncovered over medium heat, browning one side, then flip and brown the other until golden and crisp. To blot off excess oil, set the finished pieces on a paper towel for a few minutes.
-
Step 8:
The dish is ready. Serve the battered pork right away. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk, 3.5% fat - 64 kcal/100g
- Milk, 3.2% fat - 60 kcal/100g
- Milk, 1.5% fat - 47 kcal/100g
- Concentrated milk, 7.5% fat - 140 kcal/100g
- Milk, 2.5% fat - 54 kcal/100g
- Fatty pork - 333 kcal/100g
- Lean pork - 357 kcal/100g
- Pork, lean roast - 184 kcal/100g
- Pork chop (bone-in) - 537 kcal/100g
- Pork schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Wild boar leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
