Crispy pork w/ coriander rice

250g rice, half basmati, half wild rice cooked until there is still a little bite left in the grain
5 tbsp plain flour, seasoned
1 heaped tsp Chinese five spice powder
2 medium eggs, beaten
Abt 100g panko breadcrumbs
500g pork shoulder or leg steaks cut into 1cm strips
100ml vegetable or groundnut oil
Large handful coriander
4 spring onions, sliced
2 tbsp rice wine vinegar
2 tbsp soy sauce
1 red chilli, finely sliced

Mix the flour with the five spice powder and season well in a shallow dish. Put the beaten eggs in a shallow bowl as well and the panko crumbs in another bowl. Toss the pork strips in the seasoned flour, then dip in the egg and then roll well in the breadcrumbs. Heat the oil in a frying pan over a medium heat, then add the coated pork strips and fry for 3-4 minutes until they are golden and crisp. I would do a test piece first to make sure you get the timing right so that the pork is cooked all the way through and not too dark on the inside and uncooked on the inside. Roughly chop the coriander and mix through the rice along with the spring onions. Mix the soy sauce, rice wine vinegar and chilli in a small bowl and serve alongside bowls of the rice topped with the strips of pork.

Original post with credits


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