Pork in an orange batter is very juicy and tender, the time to prepare this dish is minimal. It is recommended to eat deep-fried meat immediately after cooking.
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Instruction manual
1
To prepare an orange batter, prepare one glass of flour in advance and squeeze 200-250 grams of juice from several oranges. Also, for batter, take care of the presence on the kitchen table of a small amount of butter, water and salt. Remember to remove the frozen pork from the refrigerator and let it defrost.
2
Begin by making an orange batter; to do this, beat the egg whites until a foam forms. Dilute the flour with a glass of orange juice and add a little butter, beat everything carefully and thoroughly with the whites. The batter should be stretched, but not fluid.
3
In the meantime, take the not fully thawed pork and cut it into thin slices. Next, beat it with a hammer to translucency, pepper and salt to taste. Distribute the salt evenly throughout the slice. Next, you must prepare the deep-fat fryer itself: pour the necessary amount of vegetable oil into the saucepan so that all slices of meat are completely immersed in oil.
4
Hot oil on the stove. Gently dip the pieces of meat in an orange batter and carefully dip the slices into a hot fryer. Pork should be lowered by hand, meat readiness 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.
5
When the dough is browned on one side, carefully turn the slices on the other side with a spatula and let it brown in the same way. When the meat is cooked, carefully take out each slice separately with a slotted spoon, let the oil drain and place the slices on a paper towel. When the pork in an orange batter dries out a little, put the slices nicely on a plate. You can decorate the finished dish with thin circles of orange.