Serves:4
Preparation time:30 minutes
Difficulty:Easy
Ingredients:
- 4 Asian cut pork cutlets, bone removed or 1 thick pork fillet, cut into 1 cm slices and
- slightly flattened
- 1 cup plain flour
- 1-2 eggs, beaten with a little cold water
- 2 cups panko crumbs
- 200ml Chang’s Hoisin sauce
- 2 tbsp. white sesame seeds
Potato Salad:
- 1 large Desiree potato, peeled and cut in 1cm dice
- 1 small cucumber, peeled (optional), seeds removed and cut into 1cm dice
- ½ small red onion, very finely sliced
- ½ cup mayonnaise
- Pinch salt
- 1 tbsp.mirin
Method:
- Bring a pot of salted water to the boil.Add potatoes and carrots, continuing to cook until they are al dente.
- Add the cucumber and onion to the boiling water, and continue to cook for 30 seconds more.
- Drain and rinse vegetables under cold water, then set aside to cool.Mix through mayonnaise, mirin and salt and reserve.
- Next, crumb the pork by placing each slice in the flour, then egg, then panko crumbs and shallow fry in oil until golden brown. Once done, drain pork on paper towel.
- To finish, pour Chang’s Hoisin sauce over pork, before sprinkling with a few sesame seeds.
- Serve pork with the potato salad or very finely shredded cabbage and a lemon wedge.
