"Versy Tyle" > wrote in message
news
> Sorry if it's a FAQ, but how do you get tempura batter to be crisp, and
not
> like an omlette hanging off your chunks of pork? I had believed it was,
> possibly, the way I stored the morcels before serving; but spacing them
all
> apart on a grill at moderate heat, is something that one would think would
> dry them out - but still I feel it's too soggy; it seems that way the
moment
> I take them out of the (very hot) fat.
> Thanks,
> Versy
>

There is no such thing as Pork tempura in Japan.
There is Tonkatsu which is Pork cutlet with Panko,
but thats something else.
Consequently you're not going to get any really good info
from people who make "pork tempura".
Tempura batter is chilled usually with Ice to create the thin cripsy batter
covering that tempura is famous for. After dipping into the batter make sure
you don't have excess batter. A thin crust is a must for decent Tempura.
If you insist on using Pork make sure they are thin slices. Tempura cooks
in a very short amount of time. People who know how to cook tempura don't
even time it, they can tell by the change in the sound of the food frying,
which occurs when the moisture content of the food being fried changes.