SWEET & SALTY
ONE TASTE OF THESE MOUTH-WATERING RECIPES WILL REMIND YOU WHY THIS CLASSIC FLAVOUR COMBINATION IS THE PERENNIAL CROWD-PLEASER
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SOUTHERN FRIED SPICY MAPLE PORK Serves 4
4 x 160g pork loin steaks
1 cup buttermilk
Ground sea-salt flakes
11/3 cups plain flour
1 tbsp onion powder
1 tbsp garlic powder
¼ tsp cayenne pepper
1 tsp ground white pepper 2 eggs
1 tbsp water
Vegetable oil, for frying
1/3 cup maple syrup
1-1½ tbsp soy sauce, to taste 2 tsp lemon thyme leaves, plus extra sprigs to serve 1. Cut pork steaks in half horizontally and trim off fat. Season the buttermilk with salt. Add pork to buttermilk mixture and turn to coat. Cover and refrigerate for 1 hour.
2. Combine the flour, powders and peppers in a shallow bowl. Season with salt. Whisk eggs and water in a separate shallow bowl.
3. Heat enough vegetable oil to come one third of the way up the side of a large saucepan over medium to high heat. Drop a piece of bread into the hot oil; if it sizzles and turns golden, it is ready.
4. Coating one piece of steak at a time, allow the excess buttermilk to drain off. Coat both sides in the flour mixture then dip both sides in egg mixture and then coat in flour mixture again. Make sure the steaks are completely coated. Place on a tray.
5. Lower steak, 3 pieces at a time, into the hot oil. Cook for about
3-5 minutes, or until golden and cooked through, adjusting heat if browning too fast. Cooking time may vary depending on thickness of steaks. Drain on paper towelling. Repeat to cook rest of steaks.
6. Combine the maple syrup, soy sauce and thyme leaves in a jug. Sprinkle steaks with the thyme sprigs and sea-salt flakes and serve immediately with maple sauce.
tip
Pork steaks will release moisture on standing. They are best coated, cooked and served immediately. You can also use chicken tenderloins. Steaks go well served with crunchy Asian slaw or a leafy salad and steamed rice.