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A Perfect Pantry

Crumbed Pork on Rice

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    • images/stories/recipes/Crumbed Pork.jpg
    • images/stories/recipes/Crumbed Pork 2.jpg
    • images/stories/recipes/Crumbed Pork 1.jpg
    • 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

    1. 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.
    2. Place the steaks into a large zip lock bag and hit with a mallet until half their original width.
    3. 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.
    4. Using the Essentials Square Electric Frypan, turn the heat settings dial to 6 and add the oil.
    5. Add the pork steaks and cook for 3 minutes on each side or until golden brown. Set aside.
    6. 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.
    7. Serve the crumbed pork with sushi rice, onion sauce and shallots.

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • Essentials 12Essentials 12" Square Frypan
    • Banquet Electric FrypanBanquet Electric Frypan
    • Family Banquet FrypanFamily Banquet Frypan
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