PORK NUGGETS WITH SWEET CHILLI SAUCE
10 minutes (+ 60 minutes)
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:
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.
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.
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.
Drain on a plate lined with paper towel before serving.
Arrange Pork on a serving platter. Serve with the sweet chilli sauce and lime wedges.