Crispy Deep fried Pork Fillet - Juicy and Tender Pork Fillet Recipe
Author: 
Recipe type: Pork
Serves: 2-4
 
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.
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Stir these all together and put this aside.
  4. Take a pork fillet of around 600g in weight and trim away all of the connective tissue from the ends.
  5. Start lifting the membrane, or silverskin and trimming it from the meat.
  6. Cut the fillet into medallions of around 30mm in thickness.
  7. 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.
  8. Transfer this to your refrigerator for 60 minutes to marinate.
  9. 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.
  10. Lift the pork from the marinade, piece by piece and dredge it in the potato starch to get a good solid coating.
  11. Transfer these to the platter.
  12. Fill a large pan with oil to a depth of 1 inch and heat it to 180c or 350f.
  13. Carefully lower the pork medallions into the oil and allow these to fry for 4 minutes, turning every minute.
  14. Lift the pork from the oil and drain any excess oil on kitchen paper.
  15. 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.
  16. Serve the pork piping hot accompanied with lemon wedges and the accompaniments of your choice.
Recipe by Whats4Chow at https://whats4chow.com/2020/09/05/crispy-deep-fried-pork-fillet-juicy-and-tender-pork-fillet-recipe/