“Seems Prompto’s turned into a frog.” "Quite the ribbit-ing turn of events.”
Active cooking time: 30 mins. Total cooking time: 45 mins. Serves 2
Ingredients
3 cups oil (vegetable or other) (720mL)
2 pork loin slices
salt and pepper, to taste
1 cup gluten free flour (125g)
1 cup gluten free panko breadcrumbs (108g)
1 egg, beaten
2 tbsp hoisin sauce (30mL)
1 tsp sesame oil (5mL)
2 tbsp oyster sauce (30mL)
1 tbsp gluten free soy sauce (15mL)
1 lime, wedged
2 slices of yellow onion
2 skewer sticks
Preheat oven to 325°F (170°C) and begin heating oil on medium heat in a fryer or deep pot.
Tenderize each pork loin slice with a mallet to achieve the desired shape (shown above). Avoid making the slices too thin. Season meat to taste with salt and pepper and let sit for 10 minutes.
Next, you need three separate bowls. Put flour in one, breadcrumbs in another, and beaten egg in the third.
For each pork loin: cover with flour evenly, transfer into egg bowl to get an even coat, and lastly roll into breadcrumbs, distributing crumbs evenly throughout. Deep fry the crusted pork in the preheated oil, allowing it cook on each side until golden brown. Once both sides are cooked, place on a baking pan. Place the pan of pork into the oven for 15-20 minutes.
Meanwhile, make the sauce. In a bowl, mix together the hoisin sauce, sesame oil, oyster sauce, and soy sauce, and set aside. When your pork slices are finished baking, remove from oven and rest on a cooling rack for about 5 minutes.
To plate, carefully slide the skewer into each pork loin slice. Add onion slices, the sauce and a lime wedge. Bon appétit!
Creator: cosmic-metanoia (Tumblr)