Tag: pork

Pork Schnitzel and Chonky Potato Salad

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Crispy Cronchy Amazing

As an attempt to continue our trip through German food we have found our way to pork schnitzel. I had never fried anything in Panko before so when this worked out for me on the first try I was pleasantly surprised how easy it was. The potato salad is also my new favorite way to eat potatoes. The sour cream gives the potato salad a lightness that is pleasantly different from the over dressed packaged ones in the deli section of the store.

Ingredients

Pork Schnitzel

  • 4 boneless pork chops, pounded to about a 1/4 inch thickness
  • 1 cup flour
  • 1 cup panko bread crumb
  • 1 egg
  • 1 tbsp. dijon mustard
  • salt/pepper
  • 1/2 tsp onion powder
  • 1/2 tsp. garlic powder
  • neutral oil for frying

Potato Salad

  • 8 red potatoes, chunky dice
  • 1/2 cup sour cream
  • 1 clove grated garlic
  • 1 tsp. fresh chopped dill
  • kosher salt/pepper to taste

Directions

  1. Set up your bread station: flour and seasonings in one bowl. Egg and dijon mustard in another. Bread crumbs in the third bowl.
  2. Pound out your pork chops and place them on a plate. Set aside.
  3. Chop potatoes and place them in a pot of salted boiling water. These will take about 10 minutes depending on how chunky you cut them.
  4. Put sour cream, dill, garlic and salt into a medium size bowl and set aside.
  5. When potatoes only have a couple minutes left you want to put a pan on medium heat and put about 2 tbsp. oil in.
  6. Start breading your pork: First put it in the flour. Make sure both sides are coated. Then dip into the egg and mustard mixture. Let the excess drip off. Then coat in bread crumb. Make sure both sides are evenly coated.
  7. By this time your potatoes should be done. Drain the water and put in bowl with sour cream. Mix together and set aside.
  8. Fry up your pork. You can put two in a pan together cooking them about 2 1/2 to 3 minutes on each side. You want your pork to be slightly pink and glistening inside. If its grey you have gone to far. You have shoe leather now.
  9. Lightly salt the schnitzel once its done frying and serve it up next to your potato salad.

Spicy Sweet Sambal Noodles

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Creamy and Spicy

A slight riff off of Bon Appetit’s chris morocco’s recipe.

Ingredients

  • Olive oil
  • 1 pound ground pork
  • 1 2-inch piece of ginger, cut into thin matchstick pieces
  • 5 garlic cloves, thinly sliced
  • 2 tbsp. granulated sugar
  • 4 tbsp. tomato paste
  • 1/3 cup chili paste (sambal oelek is the one I used.)
  • 1/4 cup soy sauce
  • 1/4 cup unseasoned rice wine vinegar
  • 1/4 cup heavy cream
  • 2 tbsp. butter
  • salt
  • spaghetti noodles

Directions

  1. Heat oil in a pan till it reacts like water (freely moving). Add half the pork to the pan and break into large chunks. Cook for five minutes in the pan undisturbed. Flip the pieces and cook for three more minutes.
  2. Add other half of pork, ginger, garlic and sugar to the pan. Break up into small chunks. Cook for five minutes.
  3. Add tomato paste cook about two minutes till it darkens and pork is covered.
  4. Add all of your liquids to the pan and bring to a simmer. Reduce heat and cook for about thirty minutes so the flavors have time to meld together.
  5. Cook noodles till Al Dente then add to pan. Cook till sauce coats noodles. About five minutes.