Woolworths Taste – August 2019

Japanese-style pork chops with pickled cucumber

Remove the fat and bones from 4 pork loin chops, then cover with clingwrap.
Using a meat mallet or rolling pin, flatten the chops to a thickness of 1 cm. Season
120 g flour with salt and pepper. Whisk 4–5 free-range eggs with 2 t sesame oil.
Dip the chops into the flour, shaking off any excess, into the egg, then into 200 g
panko crumbs. Repeat the process. Heat 1–2 cups
oil in a pan and shallow-fry the pork until golden
and cooked through. In a small saucepan, bring
½ cup rice wine vinegar and 2 t sugar to a slow
simmer, remove from the heat and pour over 180
g sliced baby cucumbers. Set aside for 15 minutes,
then serve with the pork and Woolworths sriracha
mayo. Serves 4 DAIRY-FREE • WINE: Woolworths
Warwick First Lady Chardonnay 2018

EAT IN FOR LESS

118 TASTE AUGUST 2019

FAKEAWAY

FIND

Pankocrumbsareoften

usedinJapan.They’reflaky

intextureandabsorbless

oil,resultingina light,

crispycoating.