Pork cooked in this way is always juicy. A wonderful à la carte recipe for a special occasion.
It is necessary
- - 500 g of pork tenderloin;
- - salt and black pepper to taste;
- - vegetable oil for deep fat.
- For batter:
- - 1 egg white;
- - 1/2 tablespoon of vegetable oil;
- - 1 glass of flour;
- - salt to taste;
- - water.
Instructions
Step 1
Carefully separate the egg whites from the yolks and place them in a deep bowl, add salt, vegetable oil and rub the mixture a little. Pour chilled water over the whites and beat the mass with a whisk. Then, gradually adding flour, knead a homogeneous dough, its consistency should resemble sour cream.
Step 2
Defrost a frozen piece of pork at room temperature, but not completely and cut into very thin, almost transparent slices. It is almost impossible to do this from chilled pork, so before cutting it, you need to hold it a little in the freezer or cut it into the thinnest slices and beat them off. Lightly salt and pepper the prepared meat.
Step 3
Pour enough oil into the deep-frying container so that the meat slices can completely submerge in it. Heat the oil. Dip each piece of pork in the batter so that it is completely covered with the dough. Dip the slices gently into the boiling oil. They should be located in a container with oil freely, in one layer, without touching each other. When the dough is browned, gently turn the slices over with a slotted spoon until they are browned on the other side of the dough.
Step 4
Take them out with a slotted spoon and place them on a paper towel or napkin to drain the excess fat from the pork. Serve with vegetable salad and sauce.
