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Tex-Mex fried pork
From Cookipedia
Try this pork recipe for Mexican-style fried pork, using the best cut of pork and your favourite chillies.
Ingredients
- 1 pork fillet cut into 4 steaks or 4 pork escallops, flattened as shown here (don't cut them into strips though)
- 1 tablespoon cider vinegar
- 2 of your favourite chillies, re-hydrated if dried and deseeded (to taste)
- 2 cloves of garlic, peeled and crushed
- Sea salt and freshly ground black pepper
- Juce of 1 lemon
- Dash of olive oil for the marinade
- Olive oil for fryng (It's not authentic, but I feel so much healthier when frying with olive oil!)
- 1 large egg, beaten
Seasoned flour
- Sea salt and freshly ground black pepper
- 75 g (3 oz ) masa harina or yellow cornmeal
- 75 g (3 oz ) plain flour
- 2 tablespoons of Taco mix
Method
- Mix together, the vinegar, garlic, chillies, salt and pepper, lemon juice and a splash of olive oil and mix to a thin marinade.
- Coat the pork steaks with the marinade, refrigerate and allow to infuse for at least 2 hours.
- Add the two flours, the taco mix to a shallow dish and mix well to combine
- # You can omit the taco mix but it would be a shame as it gives the coating a home-made 'Kentucky-fried' flavour.
- Dip both sides of the steaks into the seasoned flour
- Knock off any excess flour and dip into the beaten egg, then back into the seasoned flour.
- Again, knock off any excess flour.
- Fry in a little olive oil until the pork is properly cooked and golden brown on both sides.
- Pat any excess oil off on a kitchen towel.
Serving suggestions
Serve with yellow rice and tomato salsa.
Chef's note
If you can't get Masa harina then use yellow cornmeal instead.
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
