Pork batter – general cooking principles

The content of the article

• General principles for making pork batter
• Pork batter recipe
• Egg batter with mustard
• Beer batter for pork
• With milk
• Chinese-style chops
• Chop batter with parmesan
• With mayonnaise

To cook pork deliciously, it is not enough to choose high-quality meat and the method of its thermal processing. Properly selected batter will help make the pork more juicy, tender and unusual, add a crispy, airy crust. It can be used when frying, baking, grilling. Chops, cutlets, steaks are cooked in batter. Such dishes will not only be a great choice for dinner, but also decorate the holiday table..

General principles for making pork batter

The use of batter in the preparation of meat, fish, seafood and vegetables came to us from French cuisine. This method of heat treatment helps not only to achieve an amazing taste, but also to preserve the vitamin-mineral composition as much as possible. The constant ingredients of batter are eggs, flour and spices. You can add yeast, starch or soda. The dough for dipping before cooking is made on the basis of different liquids – water, milk, beer, wine, broths. In order for the batter to get a suitable consistency, you need to adhere to some rules.

• An important role is played by the uniformity of the test. When stirring, all lumps should be removed. For high-quality whipping, you can use a blender, mixer or whisk..
• Experienced cooks recommend making the dough in advance – 30-60 minutes before starting to cook meat. This approach helps the batter to become more elastic – the dough envelops the meat better and takes an airy appearance when frying.
• Sparkling water will help to achieve lightness..
• A more magnificent structure can be obtained by whisking the yolks and proteins separately. Protein should be administered after mixing all components.
• To make the pork fragrant, you can not only marinate it in various spices, but also add certain ingredients to the batter. You can use herbs, spices, garlic.
• Before frying, it is necessary to check the readiness of the test. A suitable consistency is such that the product dipped in the dough is completely covered by it and does not shine through.

Pork batter recipe

There are many recipes for batter for making pork. Cooking meat in batter adds to the dish not only a pleasant taste and aroma, but also a delicate texture, juiciness. Many chefs advise against adding spices to the dough, as they are roasted during the cooking process. It is better to fry meat in batter over moderate heat so that the crust does not burn and does not separate from pork..

Egg batter with mustard

• Time: 10 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 265 kcal per 100 g.
• Purpose: batter.
• Cuisine: Russian.
• Difficulty: Easy.

To prepare batter according to this recipe, chefs recommend taking mustard with grains – so the dish will turn out to be more saturated, and the aroma – bright. Kefir can be replaced with sour cream or low-fat cream. Cheese is better to use hard varieties. If desired, chopped parsley or dill can be added. Pork in batter in a pan turns out incredibly flavorful.

Ingredients:

• eggs – 2 pcs.;
• kefir – 50 ml;
• mustard – 1 tbsp;
• soda – 0.5 tsp;
• flour – 2 tbsp;
• cheese – 40 g.

Cooking method:

1. Beat eggs. Add kefir and spices (salt, pepper and others).
2. Grate the cheese through a fine grater.
3. In the egg mixture add cheese, quenched soda, flour, mustard. Stir thoroughly until batter.

Beer batter for pork

• Time: 10 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 244 kcal per 100 g.
• Purpose: dough for frying.
• Cuisine: Multinational.
• Difficulty: Easy.

For lovers of crisp, a batter based on beer is perfect. This way of frying gives the meat a bitterness and an unusual flavor that cannot be achieved with other ingredients. Chefs recommend choosing a light beer – dark in this case can ruin the taste. Instead of the proposed vegetable oil, you can add pre-melted butter.

Ingredients:

• beer – 250 ml;
• flour – 150 g;
• eggs – 2 pcs.;
• vegetable oil – 5 tbsp;
• salt, pepper – to taste.

Cooking method:

1. Sift flour, add spices. Pour the beer gently, stirring the dough constantly.
2. Separate the yolks from the proteins. Put the yolks in the beer mass, mix.
3. Beat the whites until foam, add to the dough.
4. Pour in oil, stir.

With milk

• Time: 5 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 198 kcal per 100 g.
• Purpose: batter for frying.
• Cuisine: Multinational.
• Difficulty: Easy.

This batter for frying pork chops and other meat dishes is very simple to prepare. Garlic gives a spicy taste and a pleasant aroma to the prepared meat. Unlike other types of batter, this batter does not set off at all the natural taste of pork, but only improves it and gives softness and tenderness to meat. If desired, freshly ground pepper or other spices are added to it.

Ingredients:

• eggs – 2 pcs.;
• milk – 100 ml;
• flour – 3 tbsp;
• garlic – 2 teeth .;
• salt, pepper – to taste.

Cooking method:

1. Beat eggs with a mixer or whisk..
2. Pour in milk, add flour in a thin stream, without stopping whipping.
3. Pass the garlic through a press and add to the dough, salt, pepper the batter for pork chops, mix well until smooth..

Chinese-style chops

• Time: 30 minutes + 2 hours for pickling.
• Servings Per Container: 6 Persons.
• Calorie content: 303 kcal per 100 g.
• Destination: Dinner.
• Cuisine: Chinese.
• Difficulty: medium.

Pork chops in batter are prepared in different ways – with Worcester or tomato sauce, hot chili peppers, sugar, wine vinegar, carrots, onions, sweet peppers and other vegetables. One popular recipe involves the use of batter for pork based on vinegar, starch and eggs. So that the chops are not too fat, the finished meat must be laid out on a paper towel. Serve the dish with boiled buckwheat or rice. This dish is often found in the photo of national Chinese cuisine.

Ingredients:

• pork – 500 g;
• onion – 2 pcs.;
• spices to taste;
• sesame seeds – 40 g;
• flour – 1 cup;
• eggs – 2 pcs.;
• starch – 2 tbsp .;
• soda – 0.5 tsp;
• wine vinegar – 1 tsp;
• vegetable oil – 4 tbsp.

Cooking method:

1. Cut the meat across the fibers with a thickness of about 10 mm. Beat off on both sides. Put in a bowl and mix with finely chopped onions, peppercorns, bay leaf. Leave in refrigerator for 2 hours..
2. Prepare a batter for pork. To do this, you need to combine flour, starch, yolks (you can not add protein), quenched soda with a glass of water. Beat well until light foam.
3. When the meat is marinated, heat the pan, add oil.
4. Season each piece of meat with salt, pepper and lightly roll in flour, then in prepared batter and sesame. Fry on both sides for 3-5 minutes.

Chop batter with parmesan

• Time: 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 308 kcal per 100 g.
• Purpose: batter to chop.
• Cuisine: Multinational.
• Difficulty: Easy.

This cheese sauce is suitable for baking pre-fried pork chops. The meat is enveloped in batter, soaked in the aromas of herbs and covered with a cheese crust. Chops are tender and melt in your mouth. This mixture is used in the preparation of fish dishes, meat steaks, chicken wings. Baked turkey in such a batter is very tasty and juicy.

Ingredients:

• mayonnaise – 3 tbsp;
• butter – 40 g;
• lemon – 1 pc.;
• Parmesan – 60 g;
• fragrant herbs to taste.

Cooking method:

1. Leave the butter to lie for 20 minutes at room temperature.
2. Mix oil with mayonnaise, squeeze lemon juice, add spices.
3. Grate the cheese on a fine grater and put into the mass. Mix thoroughly so that there are no lumps.

With mayonnaise

• Time: 5 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 298 kcal per 100 g.
• Purpose: batter to pork.
• Cuisine: Multinational.
• Difficulty: Easy.

Such a batter turns out to be tasty, piquant and unusual. Mayonnaise adds zest to the finished dish. This batter creates a delicious rosy crust when baked. Spices such as rosemary, cumin, thyme, oregano can be added. Such a batter is often used in the preparation of dry meat, fish or poultry, because it makes it more juicy, the taste is saturated. If there is no desire to use mayonnaise, it can be replaced with cream or sour cream.

Ingredients:

• eggs – 2 pcs.;
• mayonnaise – 3-4 tablespoons;
• flour – 4 tbsp;
• salt to taste.

Cooking method:

1. Break eggs into a bowl, beat well with a whisk or blender.
2. Add mayonnaise, salt. To stir thoroughly.
3. Pour flour in a thin stream without stopping stirring the dough. Remove all lumps.