After my chicken nuggets, I liked the idea but found chicken breast too dry. I decided to give it a go with pork. The nice thing about pork is that it's slightly fatty, and even if you trim away the obvious fat, the grain of the meat itself still has little bits of fat which keep the meat moist. After cooking, even without oil, you'll see the oil and juices bubbling out and you'll know it's nice and moist inside.
With my trusty new bottle of 5-spice, I decided to try something new. I added curry powder for added kick but accidently ended up pouring half the bottle in. And hey, what did you know, it actually worked out better!
Ingredients (serves 2)
300g pork loin, cut up into nugget-sized chunks. Try to make them as evenly sized as possible so that the cooking time will be the same.
1 egg, beaten
2 tsp mustard
1 tsp salt
1 tsp 5 spice powder
1 tsp cinnamon
1 tsp cumin
1 tsp tumeric
5 tbls curry powder
dash of pepper
crackers, crushed (approx 6 or 7 'soda' biscuits or you can use other types of crackers e.g. Ritz, Jacobs, etc)
Method
1) Pour the beaten egg into a shallow plate. Add the salt and mustard and stir well. Place the pork chunks in the egg and stir well. Leave to marinate for at least 10 mins
2) Put the crackers into a ziploc bag and crush using a rolling pin. Add all the rest of the dry ingredients and toss well.
6) For that added crunch, serve with deep fried curry leaves.
2) Put the crackers into a ziploc bag and crush using a rolling pin. Add all the rest of the dry ingredients and toss well.
3) Place pork chunk into the ziploc bag. Shake well to coat the pork properly.
4) Arrange on baking tray lined with greaseproof paper.
5) Bake at 200 deg C for 15 mins or until cooked (depending on the size of your pork nuggets)
6) For that added crunch, serve with deep fried curry leaves.
No comments:
Post a Comment