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

Last night's dinner.

Ingredients:

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

Salad:

• 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

Dressing:

• 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

Procedure:

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.