Crispy Garlic Pork

Would you say NO to quick & easy flavor packed dishes that also comes with a crunch? Definitely not me. This one is no exception. Just a few ingredients along with some garnishes and you can achieve an eye pleasing and mouth-watering dish.

I love the crunchy flavor and texture that the panko bread crumbs gives off. My first experiment with panko bread crumb was in Panko Crusted Fish with Lemongrass Chili Sauce recipe. Panko is made from bread without crusts, thus it has a crisper, airier texture than most types of bread crumbs found in Western groceries. It flavorless really, and does not absorb as much oil when cook. If all you have is regular bread crumbs then you may substitute with that as well.

For an even bigger flavor you can marinade a day in advance but 2-3 hours prior in the fridge will also work too. I like to use pork cut that has a bit of fat as the leaner cut tend to taste a bit dry. An alternative to fresh garlic would be garlic powder. Make sure that the ingredient listed is garlic and no added salt, otherwise you will have to omit or adjust the salt content.

You can serve it fancy with a knife and fork along side pickled carrots and daikon or just grab a piece with your fingers and savor it with steamed rice YUM!

Crispy Garlic Pork (makes 1-2 servings accompany with other dishes)
(Sach Jrook Ktum Bompong) សាច់ជ្រូកខ្ទឹមបំពង

Ingredients
1/2 lb pork, slice 1/2 inch thick
5 gloves of garlic, peel and crushed
2-3 pinches salt
2-3 pinches black pepper
1/3 cup panko bread crumbs
oil for frying

Method:
Rub pork with crushed garlic and sprinkle on salt & pepper on both sides. If you are using garlic powder, you can mix the three ingredients and sprinkle on them at one. Massage the pork so the marinade get well distribute. Marinade in the fridge.

Bring marinade pork and allow to sit at room temperate to remove the chill.

Spread panko bread crumbs evenly on a plate. Lay each pork cut on the plate and lightly press into the bread crumbs to evenly coat them. Repeat until both sides are coated. Set aside and repeat this process until all the pork are coated.

Heat enough oil in a pan on medium. *Tip: to conserve on oil, you can use a smaller but deep sauce pan/pot. While there is little surface space which means you might have to fry in batches, you will use less oil.

Test oil with a piece of bread crumbs. If it sizzle quickly then it’s ready. Carefully add the coated pork into the oil and fry until golden brown. Flip and repeat on the other side. Remove and drain on paper towel.

Arrange on a platter with garnishes and/or serve with pickled carrots and daikon . ENJOY!

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