Porc épicé

Ingrédients

• 450 grams Pork fillet (cut into 2cm medallions )
• 30 grams Cornstarch (can substitute with flour)
• Black pepper (for seasoning)
• 2 Eggs (whisked)
• 3 tbsp Olive oil
• 2 tbsp Rice wine vinegar
• 50 grams Butter (unsalted)
• 5 Spring onions (chopped, save some for serving )
• 1 tsp Garlic puree (2 cloves of garlic, finely chopped )
• 148 ml Franks Red Hot Sauce (also known as Franks original hot sauce)
• 140 grams Brown sugar
• Sesame seeds (to serve )

Préparation

1. 1

   Pork: Place the pork medallions in a bowl, sprinkle with cornstarch and pepper, stir to cover pork fully.

2. 2

   Egg: Dip the each pork disc in the whisked eggs

3. 3

   Fry: Heat the olive oil in a wok/cast iron dish, placing the coated pork medallions in the pan and cook for 3-4 mins, until brown. Remove from pan and keep covered until step 6.

4. 4

   Deglaze: Add vinegar and butter to deglaze the pan use a wooden spoon, scraping cornflour off the bottom of the pan for 1 min.

5. 5

   Sauce: Add the spring onions, garlic puree and franks red hot sauce stir for 3 mins.

6. 6

   Sugar: Stir in brown sugar, once dissolved add the pork back into the pan and cook for a further 3 mins to warm.

7. 7

   Serve with rice or noodles, and sprinkle spring onions and sesame seed on top Enjoy!!!