Make this peanut-crusted pork fillet even better by serving it with sticky rice for a more substantial dinner. Save the leftovers and use to make pork sandwiches with the hot mustard mayo and Woolworths’ Crunchita lettuce. Woolies’ Chinese BBQ sauce and truffle mayonnaise are also delicious with this.
- 4 T flour
- sea salt, to taste
- freshly ground black pepper, to taste
- 1 pork fillet, roughly sliced
- 2 free-range eggs, beaten
- 200 g peanuts, finely crushed
- 70 g breadcrumbs, toasted
- canola oil, for deep frying
- spring greens such as fennel, dill, green beans, mange tout, baby spinach, blanched
- 2 T olive oil
- 2 T lemon juice
- For the hot mustard mayonnaise:
- 1 free-range egg yolk
- 2 T white wine vinegar
- 3 T hot mustard (add more if you like it hotter)
- 3/4 cup canola oil
- salt, to taste
- white pepper, to taste
1. Season the flour with salt and pepper. Toss the pork in the seasoned flour, then in the beaten egg.
2. Mix the peanuts and breadcrumbs and coat each piece of pork once. Chill for 30 minutes.
3. Heat the oil in a saucepan and deep-fry the pork until golden brown.
4. To make the mayonnaise, whisk together the egg yolk, vinegar and mustard until foamy. Gradually add the oil until the mayonnaise is completely emulsified. Season and chill until ready to serve.
5. Dress the greens with the olive oil and lemon juice and season to taste. Serve with the pork and mayonnaise.
Photographs: Jan Ras
Food assistant: Marcelle De Wet