Pork in orange batter turns out to be very juicy and tender, the time for preparing this dish is minimal. It is recommended to eat deep-fried meat immediately after cooking.
It is necessary
Instructions
Step 1
To make orange batter, prepare one glass of flour in advance and squeeze 200-250 grams of juice from several oranges. Also, for batter, make sure you have a little butter, water and salt on the kitchen table. Remember to remove the frozen pork from the refrigerator and leave it to thaw.
Step 2
Start by making orange batter by whisking the egg whites until frothy. Dissolve the flour with a glass of orange juice and add a little butter, beat everything carefully and thoroughly together with the whites. The batter should be stretchy, but not liquid.
Step 3
In the meantime, take the half-thawed pork and cut it into thin slices. Then beat it with a hammer until translucent, pepper and salt to taste. Spread the salt evenly over the entire slice. Next, you should prepare the deep fat itself: pour the required amount of vegetable oil into a saucepan so that all the meat slices are completely immersed in the oil.
Step 4
Heat the vegetable oil on the stove. Gently dip the pieces of meat in the orange batter and gently dip the pieces into the hot deep fat. It is best to lower the pork with your hands; the readiness of the meat can be carefully checked with a fork. Make sure that the pieces of pork are only in one layer and do not touch each other when frying.
Step 5
When the dough is browned on one side, gently use a spatula to turn the slices over to the other side and let it brown as well. When the meat is completely cooked, carefully remove each piece separately with a slotted spoon, let the oil drain and place the pieces on a paper napkin. When the pork in orange batter has dried out a little, lay out the slices nicely on a plate. You can decorate the finished dish with thin orange circles.
