Pork fried bread
| Paste | |
| 1 1/2 Tab | Garlic, finely chopped |
| 2 Tsp | White pepper corns |
| 3 | Coriander root |
| Preparation, 4 serves | |
| 200g | Pork mince |
| 4 | Chicken eggs |
| 8 | Slices stale white bread (dry out in the fridge), remove crusts & cut into quarters |
| 1 Tab | Paste above |
| 1/2 Tab | White sugar |
| 1 1/2 Tab | Soy sauce |
| Vegetable for deep frying |
- Make the paste by pounding in a mortar the white pepper corns until powder
- In a bowl massage 1 egg, 1 tab paste, white sugar and soy sauce into the pork
- Spread the pork mix onto the white bread to a thickness of about 2mm ensuring you go all the way to the sides. Prepare all the bread and put to one side
- Break the remaining eggs into a bowl and beat until combined
- Heat the deep frying oil on a high heat to a high temperature and then reduce to medium
- Place the top (pork side) of each piece of bread (only egging the top) in the egg mix and then top down into the deep fryer
- Fry until the top is golden brown and then turn over and fry until golder brown
- turn the heat to high and fry for an additional 30seconds on high and remove quickly. Serve
This can be served with a dipping sauce of finely chopped baby cucumber, red spur chillies and red onion immersed in sugar syrup. Offsets the oil nicely and makes this dish more ‘adult’.