Tex-Mex fried pork: Difference between revisions
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====Random recipe review==== | |||
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'''<span class="reviewTitle">Spicy fried pork 🐷</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Perfect with chips 🍟. </span> | |||
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Revision as of 17:25, 28 November 2020
Random recipe review
Spicy fried pork 🐷
5/5
Perfect with chips 🍟.
| 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
- Mix together, the vinegar, garlic, chillies, salt and pepper, lemon juice and a splash of olive oil and mix to a thin marinade.
- Coat the pork steaks with the marinade, refrigerate and allow to infuse for at least 2 hours.
- Add the two flours, the taco mix to a shallow dish and mix well to combine
- # You can omit the taco mix but it would be a shame as it gives the coating a homemade 'Kentucky-fried' flavour.
- Dip both sides of the steaks into the seasoned flour
- Knock off any excess flour and dip into the beaten egg, then back into the seasoned flour.
- Again, knock off any excess flour.
- Fry in a little olive oil until the pork is properly cooked and golden brown on both sides.
- Pat any excess oil off on a kitchen towel.
-
'Breaded' fillets
-
Marinading
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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