So sure, what else do you serve at a pool party other than fried pork sandwiches? These Milanese styled treats are a tasty bite even for those in a bathing suit. Early in the morning just take a pork loin and pound it into patties then marinate it in Sriracha for 5 hours. Then just dip in an egg bath and after that self rising flour…and a 6 minutes frying at 350 degrees. A little sauce and dressed arugula on a brioche ben and you have yourself a winner dinner.
Ingredients
- 4 pounds of a pork loin, cut into 1/2 pound slices and pounded flat in a plastic bag
- 8 Brioche rolls, toasted on a grille
- 1 cup mayonnaise
- 1 cup sour cream
- 8 Cornishons pickles, finely chopped
- 1 bottle plus 8 tablespoons of Sriracha sauce (separated)
- 12 ounces or arugula salad
- 6 eggs
- 1/2 cup of water
- 4 cups of self rising flour
- 1/4 cup of old bay seasoning
Making It
- When you wake up in the morning, take out the pork loin and cut it into 1/2 pound chunks, then pound them out flat and pour in a bottle of Sriracha sauce and let marinate for 5 hours in the refidgerator
- Mix the eggs with with the water and four or so tablespoons of Sriracha in one bowl and the flour and old bay in another
- Take the Cornishons, mayonnaise, sour cream and 4 tablespoons of Sriracha and mix together
- Take a large jug of canola or vegetable oil and bring to 350 degrees then dip the pork in the egg bath and then the flour mix. Fry for 3 minutes each side, put on the toasted brioche roll, top with the sauce and the arugula that has been tossed with red wine vinegar, olive oil, salt and pepper
Nice recipe
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