Popcorn Pork

Meat. Snacks.

Say it with me: MEAT. SNACKS.

As mentioned in a previous post, meat snacks are my absolute faves.

So I was not in the slightest bit surprised when after defrosting a pack of pork belly, I knew I wanted them sliced and diced and devoured as little tiny pork bites.

And what better way to enjoy them than covered in breadcrumbs and deep fried?

None. There isn’t one at all.

P.S: preparing popcorn pork (come on alliteration!) is a very laborious task, but I promise the end result makes it all worth it.

P.P.S: To save yourself some of the hassle, you can use pork that has already been diced. I don’t because pork belly is my favourite cut so that is what I prefer to use.

20190828_121650073_iOS

 

Ingredients used:

  • 600g Pork Belly Slices, diced into cubes
  • 2 medium Eggs
  • Golden Breadcrumbs, any supermarket brand will do
  • Sweet Chilli Sauce, for dipping
  • Seasonings
    • 1 tbsp of Sesame Oil
    • 2 tbsp Soy Sauce
    • 1 Garlic Clove, chopped
    • 1 tsp Ground Ginger
    • 1 seasoning cube (maggi/knorr)
    • 1 tsp Chinese 5 Spice
    • 1 tsp Crushed Chillies
    • Enough oil to shallow fry the pork

Prep time – 30 mins

Method:

  1. Rinse the meat in a bowl of warm water and a splash of vinegar.
  2. Add the sesame oil, soy sauce, garlic, ginger, seasoning cube, Chinese 5 spice and crushed chillies to the bowl and ensure all the meat is covered.
  3. Leave to marinate for 10 minutes.
  4. In a bowl, crack the eggs, add a pinch of salt and whisk together.
  5. Pour the breadcrumbs in a saucer or flat plate and set up an assembly line (from left to right) of seasoned meat, whisked eggs, breadcrumbs and empty plate.
  6. Using tongs or your hands, cover each piece of meat with egg and roll in the breadcrumbs to allow a smooth coating. Place each piece of coated meat on the empty plate ready for frying.

Cooking time – 15 mins

  1. Put the oil on the cooker on medium-high heat until the oil is hot enough and ready to fry.
  2. Lower the cooker to low-medium heat.
  3. Add the coated meat to the pan and let cook on one side for 7 mins or until golden brown and flip each piece onto the opposite side and let cook for a further 7 mins or until golden brown.
  4. Once cooked, drain any excess oil by putting the meat in a bowl lined with kitchen roll.
  5. Serve with Sweet Chilli Sauce as a dip.
  6. Enjoy!

Extra tip: As shown in the image above, I chopped up some spring onions and sprinkled sesame seeds to add some pizzazz!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s