VIBRANT ZESTY SPICY BRAZILIAN FRIED PORK CHOPS

Such a great twist on southern fried chicken, succulent juicy outstanding crispy spicy cumin marinated and seasoned fried pork chops, drizzled with sharp vibrant lemon juice and served with a gorgeous homemade buffalo and sweet plum chilli mayo dip.

Ingredients 

(Serves 4)

The marinade

4 meaty pork chops or

1 pork tenderloin sliced

5 red chillies (1 for finished dish)

4 cloves garlic

2 tbsp mirin

2 tbsp red wine vinegar

2 tsp sea salt

11/2 tsp toasted cumin seeds

1/2 tsp dried oregano

100ml organic rapeseed oil

Place all the marinade ingredients into a blender and pulse to a loose paste, once your meat is sliced pour over the marinade and leave to infuse for a few hours or over night, the longer the better, but even 20 minutes would do.

Ingredients for coating

100g potato flour

1/2 tsp sea salt

1/2 tsp fresh ground black pepper

1/2 tsp mustard powder

Pinch of cayenne chilli pepper

Pinch of sweet smoked paprika

1/2 tsp ground cumin

2ltr ground nut oil for frying

1 lemon juiced

Small bunch coriander chopped

Buffalo & sweet plum Mayo

50ml West Indian buffalo hot sauce

2 plums

200ml sweet chilli sauce

3 egg yolks

1 tsp Dijon mustard

1 tsp white wine vinegar

200-300ml organic rapeseed oil

Salt and white pepper

Next get the plum sweet chilli sauce under way, place the sweet chilli in a pan, bring up to a gentle simmer, destone the plums and roughly chop, add to the sweet chilli and simmer until pulpy, take off the heat and leave to cool.  

Next make the mayo, place the egg yolks, white wine vinegar and mustard in a deep bowl and whisk together start drizzling in the oil slowly at first whisking all the time, you can speed up the drizzling speed one you have poured approx half in, stop when you have a thick mayo emulsion, season with salt and pepper and then add the buffalo sauce and some of the sweet chilli plum sauce, taste and adjust with more of each to your own recipe.

In a bowl place all the dry coating ingredients and whisk together, place the oil in a deep frying pan and bring up to 180 degrees, drain off the marinated pork and toss into the coating, cover fully then gently tap off any excess flour, you want a light coating only.

Fry in batches for approx 4 minutes and drain on kitchen paper, drizzle with the lemon juice and sprinkle with sea salt, chopped red chillies and coriander, serve immediately with the hot sweet buffalo plum mayo dip.