Crumbed Pork on Rice
PREP TIME: 20 min, COOK TIME: 30 min, READY TIME: 50 min, SERVINGS: 4
INGREDIENTS
- 400g (4) pork steaks
- 59g free range egg, lightly whisked
- ½ cup bread crumbs
- 4 tbsp vegetable oil
- 500ml chicken stock
- 75ml mirin
- 100ml soy sauce
- 1 onion, halved, thinly sliced
- 3 x 59g free rang eggs lightly beaten
- 4 cups sushi rice, cooked
- ½ cup shallots, thinly sliced
DIRECTIONS
- In two separate bowls, place the egg in one and the bread crumbs in the other. Dip the pork steaks into the egg and then into the bread crumbs.
- Place the steaks into a large zip lock bag and hit with a mallet until half their original width.
- Place the steaks back into the egg and then into the bread crumbs and place onto a plate and into the refrigerator for 20 minutes.
- Using the Essentials Square Electric Frypan, turn the heat settings dial to 6 and add the oil.
- Add the pork steaks and cook for 3 minutes on each side or until golden brown. Set aside.
- Clean the frypan and add the chicken stock, mirin, soy sauce and onion and allow to simmer for 10 minutes. Add the eggs and stir to combine.
- Serve the crumbed pork with sushi rice, onion sauce and shallots.
Recipe from www.aperfectpantry.com.au brought to you by Kambrook