For the salad dressing:
40g mayonnaise
½ tsp mustard
3 tbsp rice vinegar (or white wine vinegar)
2 tbsp sunflower oil
2 tsp fresh ginger, grated
4 tsp soy sauce
4 pork loin medallions
4 tbsp flour
1 egg
8 tbsp breadcrumbs
4 tbsp sunflower oil
salt and pepper
For the sauce:
2 tbsp sunflower oil
2 onions
3 garlic cloves
2 tbsp fresh ginger, grated
2 tbsp curry powder
2 tbsp flour
500ml chicken stock
2 tsp honey
2 tsp soy sauce
300g basmati rice
½ iceberg lettuce
sesame seeds for sprinkling (optional)
Serves 4 – Prep 30’ – Cooking 20’ – A little effort
Start by mixing all the salad dressing ingredients in a little bowl.
Chop the iceberg lettuce and set aside.
Put the pork loin medallions into a plastic food bag and flatten by gently bashing with a rolling pin.
Put the flour and breadcrumbs onto separate plates. Beat the egg and put onto a deep plate.
Season the pork medallions with salt and pepper, dip into the flour, the beaten egg and finally the breadcrumbs. Set aside.
Make the sauce: chop the onions, crush the garlic cloves and put into a saucepan with two tablespoons of sunflower oil. Add the grated ginger and fry for 5 minutes until the onions are soft. Add the curry powder and flour, stir and add the chicken stock, honey and soy sauce.
Cook on a medium heat for 10 minutes, stirring occasionally. When the sauce has finished cooking, blend with a hand blender for a smooth consistency.
Meanwhile, cook the rice for 10 minutes in boiling salted water.
Heat 4 tablespoons sunflower oil in a large frying pan and fry the breaded pork medallions for 4 minutes on each side.
Drain the rice and serve in mounds on 4 plates.
Cut the pork medallions into strips, place next to the rice, spoon over some sauce.
Serve with the salad and salad dressing, and decorate with a pinch of sesame seeds.
TIP:
Don’t worry if you don’t have a hand blender, the sauce is just as good chunky. Also, you can prepare the sauce ahead and freeze it or keep in the fridge for two days.
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.