Crispy pork salad

Crispy Pork Salad

 Chinese New Year is around the corner, one family hosts a party every year, inviting other families for a get together a party in wintertime. For me, as a friend, I always think about bringing a good item to share with others for that party. It is becoming my habit or culture I can't explain but one thing for sure is I am happy to see that people appreciate the homemade food that I contribute to share with other families.

 This crispy pork is a famous salad in Burma in the olden days. The open market area used to be our food place when we were in Rangoon as school-age kids. Our father used to treat us once in a while to a special food that we love to eat. That crispy pork is very tasty with its dipping sauce, which was a mixture of fruity tamarind and chili-garlic sauces.

The shop owner freshly fried the pork only when the customer ordered that item. Therefore, that meat is so crispy outside and tender juicy inside.
Even though there were a lot of other shops were selling that item, my father brought us to that shop because of their attitude to make food and friendly service.

Now in recent days, that open market is no longer there but city center mall ( just opened a few years ago) is also a big attraction for the locals and foreigners.

Pork loin is fat-free and tender to make that crispy pork meat. Thinly cut and marinated with sesame oil, soy sauce, Chinese rice wine, white and black pepper one day ahead could hold the flavor and taste.
In this recipe, I just add cornflake and panko mix together to make sure of a light crispy texture. A normal batter mix can only coat the meat and can't hold the crispness.
I hope this recipe will be a satisfying salad option for cold winter days.

 Crispy Pork Salad ( 2 serving)

Ingredients

1 lb     Pork loin ( cut into 0.5 diameters thinly strips)
1 tsp   Sesame Oil
1 tbsp  Light Soy sauce
1 tbsp  Olive Oil
2 tbsp  White wine
1/2 tsp Black pepper
1/4 tsp White pepper
4 tbsp  Corn starch
2 tbsp  all-purpose flour
2 count Egg
1 cup Panko Bread crumbs
1 cup Kellogs Corn flakes
2 cup Canola oil ( for deep frying)

Dressing

1 tbsp  Hoisin Sauce
1 tbsp  sesame oil
1 tsp    Miso bean paste
1 tsp    Sriracha chili sauce
1 tsp    Fine chopped garlic
1/2 tsp  Fish sauce
3 tbsp  Tamarind juice
1 tsp    Sugar
Salt to taste

Instructions

1. Cut the pork loin into Thin strip to make sure the same size and easy to cook.
2. In the bowl. Add soy sauce, olive oil, White wine, White pepper, black pepper, salt, and sesame oil. Then mix the marinade with the precut think strip thoroughly.
3. Store it in the fridge for at least 6 hours.
4. In the chopper, add the panko bread crumb and cornflake together and chop into powder.
5. Scramble two eggs in the bowl then set aside.
6. Put the dutch oven or Chinese wok on the stovetop with medium-high heat.
7. Then add oil and let it heat up.
8. We have to prepare a line up 3 trays. One with flour, one with beaten egg and one with cornflakes and panko bread crumbs mix.
9. When the oil is heated up, put the meat strip in the flour, then into the egg and finally coat with all the bread crumbs to the meat.
10. Then we can deep-fry those coated meat strips until golden brown.
( I used the Nori seaweed wrap the meat before coating with batter. It is optional)

Salad

1. Mix all the ingredients for the dressing ( list of ingredients) and set aside
2. Prepare the salad bowl with anything you may love to add( Shredded green, carrot, tomatoes, onion, and orange, etc.)
3. Arrange the crunchy crispy pork on top of that green
4. Spread the salad dressing and enjoy.
5. We may use ranch cream ( As an option) for the salad as a creamy salad dressing.