Friday, September 07, 2007

"Breaded Garlicky Pork Fillet" &" Iceberg Lettuce, Red Cabbage and Cucumber Salad with Caesar Salad Dressing"

Last night's dinner.


Pork fillet:
  • 650 grams pork shoulder (kasim), fillet-cut
  • 1 tsp fine iodized salt
  • 1 tsp ground black pepper
  • 1 tsp granulated garlic
  • 3 tsps savor, garlic flavor
  • 1/3 cup of flour
  • 1 pc egg
  • 2 tbsps of fresh milk or water
  • 100 grams japanese or dried bread crumbs

  • 1 small pc (225 grams) cucumber, thinly sliced
  • 1 head (250 grams), iceberg lettuce, torn into small pcs
  • 1/4 head (100 grams) red cabbage, shredded
  • grated cheese for toppings

  • 2/3 cup of mayonnaise
  • 1/2 tsp pickle relish
  • 1/2 mustard
  • 1 tbsp of fresh milk
  • a pinch each of fine salt & white pepper
  • a little sugar


Clean the pork. Pat dry with towel. Place in a large bowl. Throw in the next-four ingredients for the pork fillet. Mash and mix. Let it stand for a few minutes.

While doing so... Combine in a small bowl the dressing for the salad. Cover with plastic wrap. Place inside the refrigerator.

Back to the marinated pork, sprinkle the flour. Toss the pork until well-coated. Let it stand for awhile. In a separate bowl. Beat the egg and milk until frothy. Pour over the floured pork. Mix well. Add 1/3 of the breadcrumbs, toss. Then, the other 1/3 of the breadcrumbs and toss again. Put the rest of the breadcrumbs, toss! By this time the pork should be well-coated.

Deep-fry in batches until rich golden brown. Oil should be very hot. Drain in lots of paper towels.

Tip: Do not overcrowd the pan when deep frying so that the temperature of the oil will not drop quickly making the pork absorbs more oil.

I prepare the salad while I'm frying the pork to save time. Just put the lettuce, cabbage and cucumber in a large platter or bowl. Sprinkle grated cheese on top. Cover with clingwrap. Refrigerate until ready to serve.

Serve with rice or bread.

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