Tex-Mex fried pork: Difference between revisions

Revision as of 12:13, 25 July 2016

Tex-Mex fried pork

Fried, spicy and crunchy
Servings:	Serves 4
Calories per serving:	175
Ready in:	2 hours 20 minutes
Prep. time:	2 hours
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	23rd October 2012

Try this pork recipe for Mexican-style fried pork, using the best cut of pork and your favourite chillies.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 pork fillet cut into 4 steaks or 4 pork escallops, flattened as shown here (don't cut them into strips though)
• 1 tablespoon cider vinegar
• 2 of your favourite chillies, rehydrated if dried and deseeded (to taste)
• 2 cloves of garlic, peeled and crushed
• Sea salt and freshly ground black pepper
• Juice of 1 lemon
• Dash of olive oil for the marinade
• Olive oil for fryng (It's not authentic, but I feel so much healthier when frying with olive oil!)
• 1 large egg, beaten

Seasoned flour

• Sea salt and freshly ground black pepper
• 75 g (3 oz ) masa harina or yellow cornmeal
• 75 g (3 oz ) plain flour
• 2 tablespoons of Taco mix

Method

1. Mix together, the vinegar, garlic, chillies, salt and pepper, lemon juice and a splash of olive oil and mix to a thin marinade.
2. Coat the pork steaks with the marinade, refrigerate and allow to infuse for at least 2 hours.
3. Add the two flours, the taco mix to a shallow dish and mix well to combine
4. # You can omit the taco mix but it would be a shame as it gives the coating a homemade 'Kentucky-fried' flavour.
5. Dip both sides of the steaks into the seasoned flour
6. Knock off any excess flour and dip into the beaten egg, then back into the seasoned flour.
7. Again, knock off any excess flour.
8. Fry in a little olive oil until the pork is properly cooked and golden brown on both sides.
9. Pat any excess oil off on a kitchen towel.

Serving suggestions

Serve with yellow rice and tomato salsa.

Chef's note

If you can't get Masa harina then use yellow cornmeal instead.

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