Crispy Miso Pork Medallions.
Cook time: 15 mins | Prep time: 20 mins | Serves: 4-6
Ingredients.
4 cups cornflakes, crushed to make 2 cups
2 tablespoons sesame seeds
2 free range eggs
1 1/2 tablespoons miso paste, shiro
400g (10-12 medallions) pork fillet, cut into 2cm thick medallions
½ cup (60g) plain flour, can use rice flour for gluten free flour if preferred
1 teaspoon salt
¼ teaspoon freshly cracked black pepper
40g butter
60ml extra virgin olive oil
Garnish
1 tablespoon finely sliced chives
2 tablespoons Sriracha mayonnaise
1 lime, zest
1/2 tablespoon sea salt
Method.
1. In a medium bowl whisk the miso paste with one egg until smooth, then add the second egg and whisk until fully combined.
2. In another medium bowl, combine plain flour with salt and pepper. In another bowl, mix crushed cornflakes with sesame seeds, working in two batches to avoid sogginess.
3. Coat each pork medallion in the seasoned flour, dusting off excess flour. Dip into the miso-egg mixture, ensuring medallion is well coated. Press into the cornflake mixture to coat evenly. Set aside onto a plate.
4. Place butter and olive oil in a cold pan and heat over low–medium heat 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 chives, sriracha mayo, lime zest and sea salt on top.
COOKING NOTES:
Cut into cubes and fry off as crispy popcorn pieces. Will only take 5-6 minutes in total to cook. You can also substitute pork for chicken pieces.
