PreP Time

10 minutes (+ 60 minutes)

Cook Time

10 minutes

Total Time

20 minutes (+ 60 minutes)

WHat you need to get:

500g Bruemar Pork Leg, skin off, cut into 2 cm cubes

+ 2 tablespoons garlic powder

+ 2 tablespoons thyme, dried

+ 2 tablespoons onion powder

+ 2 tablespoons salt

+ 2 tablespoons rosemary, dried

+ 2 teaspoons smoked paprika

+ 2 eggs

+ 1 cup flour

+ 2 cups panko breadcrumbs

+ vegetable oil, for deep frying

+ lime wedges, to serve

What you need to do:

  1. Combine garlic, thyme, onion, salt, rosemary and smoked paprika in a large bowl. Add Pork cubes and toss to coat well. Cover and refrigerate for at least 1 hour.

  2. Lightly whisk eggs in a shallow bowl. Put flour in a resealable plastic bag. Place Pork cubes into bag, seal bag, and shake to coat evenly. Transfer in a fine strainer and shake to remove excess flour. Dip the Pork cubes into the egg mixture and then coat evenly with the breadcrumbs.

  3. Half fill a deep saucepan (or air/deep-fryer) with oil and heat over medium heat. When hot, deep-fry Pork in small  batches, turning occasionally, for 4-5 minutes or until golden and crisp on all sides.

  4. Drain on a plate lined with paper towel before serving.

  5. Arrange Pork on a serving platter. Serve with the sweet chilli sauce and lime wedges.

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