Recipe by Adrian Richardson.
Ingredients
- 2 Bone-in pork chops (each about 3/4)
- 4 Eggs
Marinade
- ¼ cup Soy sauce
- 1 tablespoon Mirin
- 1 tablespoon Light brown sugar
- 1 teaspoon Ground black pepper
- 1 teaspoon Ground Sichuan peppercorn
- 1 teaspoon Curry powder
- ¼ teaspoon Cardamom
- Pinch cinnamon
- 1 teaspoon Ginger powder
- ½ pack Corn thins
- 2 tablespoon Sesame seeds
Instructions
- Combine all of the ingredients for the marinade in a shallow bowl. Coat the pork in the marinade
- Crush the corn thins until they form a fine crumb. Stir sesame seeds through the crushed corn thins
- Prepare your crumbing station, with rice flour in one bowl, eggs in the second and the corn cakes in the third
- Place the pork chops in the flour, dust off any excess, dip in the egg and then coat in the crushed corn thins. Dip the chop back into the egg and again in the corn cake mixture
- Heat a pan over a medium-high heat. Add ½ a cup olive oil to the hot pan (you can use another neutral oil if you prefer). Shallow fry the pork chops on each side until crispy and cooked through
Sweet and sour pork tacos
Rolled Pork Shoulder with Leek, Sage, and Pine Nut Stuffing
Pork Pad Thai
