Panko Pork Belly
PREP TIME 10 minutes
COOK TIME 10-15 minutes
1 serve lemongrass, thinly sliced
½ cup brown sugar
½ cup Old El Paso jalapeños pickle liqueur
¼ lime, juice
1 serve pork belly, precooked
1 cup Four Roses plain flour, seasoned with salt and pepper
3 eggs, whisked
1 cup panko breadcrumbs
1 pinch Tasman sea salt
1 serve kimchi salad
For the dipping sauce, fill a ¼ of a pot with cooking oil and add in lemongrass and place on heat for a few minutes.
After a few minutes add brown sugar, jalapeño pickle liqueur and a drizzle of lime juice and leave for approx 5 minutes.
After approx 5 minutes, remove from heat and sit aside to cool before straining into a bowl.
Cut pork into bite size pieces and dust in flour, soak in egg wash and batter in panko breadcrumbs. Place into hot oil and cook for a few minutes.
After a few minutes, plate up pork with a pinch of salt, kimchi salad and a side of dipping sauce.