Crispy Miso Pork Medallions.
Cook time: 8 mins | Prep time: 20 mins | Serves: 4-6
Ingredients.
4 cups cornflakes, crushed to make 2 cups
2 tablespoon sesame seeds
2 eggs, lightly whisked
1 1/2 tablespoon miso paste, shiro
400g (10 medallions) pork fillet, cut into 2cm thick medallions
½ cup (60g) plain flour, can use rice flour for gluten free
1 teaspoon salt
¼ teaspoon cracked black pepper
30g butter
60ml extra virgin olive oil
Garnish
Method.
1. Whisk the miso paste with one egg in a medium bowl until smooth, then add the second egg and whisk until fully combined with no lumps remaining.
2. Set up two coating stations: in one bowl, combine potato starch (or rice flour) with salt and pepper; in another, mix crushed cornflakes with sesame seeds, working in two batches to avoid sogginess.
3. Dust each pork medallion in the seasoned starch, then dip into the miso-egg mixture, ensuring full coverage. Press into the cornflake mixture to coat evenly.
4. Place butter and olive oil in a cold non-stick pan and heat over low–medium until the butter melts and foams. Cook the pork medallions in two batches for 3–4 minutes per side, or until golden and cooked through.
5. Serve with a drizzle of sriracha, lime zest, and lime wedges on the side.
COOKING NOTES:
Make cubes and fry of as crispy popcorn pieces. Will only take 5 minutes in total to cook. You can also substitute pork for chicken pieces.
