Pork neck in batter
Description
The dish is prepared without unnecessary complications. To make tender cutlets in batter, the choice of meat is important. Therefore, for our dish, we take a good piece of pork neck, even with some fat. I like to make the cutlets thicker—just need to pound them more thoroughly, that's all. This way, the meat will be juicy, not dry. The batter can be made in different ways; I usually prefer using eggs. The finished dish can now be served.
Instructions
- 1
Step 1
Rinse the pork and cut it into pieces.
- 2
Step 2
Pound well, then season with salt and pepper.
- 3
Step 3
You can also sprinkle a little lemon juice over it. Set the meat aside. Meanwhile, let's prepare the batter.
- 4
Step 4
Beat the egg with spices, gradually adding flour until you reach the desired consistency. For me, the batter turns out similar to pancake batter. Heat up the frying pan, then dip each piece of meat thoroughly into the batter.
- 5
Step 5
You can also coat them in breadcrumbs afterward—then they'll look just like nuggets. Fry on a hot skillet for about 7–10 minutes on each side until golden brown.
- 6
Step 6
This is what the pork neck in batter looks like. Serve with mashed potatoes, rice, or vegetables.