Crispy Deep fried Pork Fillet - Juicy and Tender Pork Fillet Recipe
Recipe type: Pork
Just a few days ago we did sous vide pork fillet to achieve a supremely juicy, tender result. Today we're going to coat and deep-fry pork fillet medallions to get an equally tender and juicy result.
- 600g Pork fillet
- 4 Cloves garlic, finely chopped
- Finely chopped fresh ginger (same quantity as garlic)
- 60ml Light soy sauce
- 30ml Medium cream sherry
- 20ml Sugar
- 160ml Potato starch
- Roasted sesame oil
- Lemon wedges for serving
- Just a few days ago we did sous vide pork fillet to achieve a supremely juicy, tender result. Today we're going to coat and deep-fry pork fillet medallions to get an equally tender and juicy result.
- Starting with the marinade, finely chop 4 cloves garlic, the equivalent quantity of fresh ginger and measure 20ml sugar, 30ml medium cream sherry and 60ml light soy sauce.
- Stir these all together and put this aside.
- Take a pork fillet of around 600g in weight and trim away all of the connective tissue from the ends.
- Start lifting the membrane, or silverskin and trimming it from the meat.
- Cut the fillet into medallions of around 30mm in thickness.
- Working with on at a time, fold the medallion in breadfilm or clingfilm and tap it down to 10mm in thickness using your meat mallet.place the meat in a shallow dish and add the marinade, making sure everything is coated.
- Transfer this to your refrigerator for 60 minutes to marinate.
- Measure two thirds of a cup of potato starch into a bowl. Sprinkle some of this starch over a platter. This is where the coated meat will rest, and the layer of starch will prevent the coating from being damaged.
- Lift the pork from the marinade, piece by piece and dredge it in the potato starch to get a good solid coating.
- Transfer these to the platter.
- Fill a large pan with oil to a depth of 1 inch and heat it to 180c or 350f.
- Carefully lower the pork medallions into the oil and allow these to fry for 4 minutes, turning every minute.
- Lift the pork from the oil and drain any excess oil on kitchen paper.
- You may notice a slight flaky residue on the surface of the coating. This is quite normal. Brush the pork coating lightly with roasted sesame oil and this will disappear.
- Serve the pork piping hot accompanied with lemon wedges and the accompaniments of your choice.