Pork loin with pineapple
When making sandwiches, use the leftover bread ears. Place the bread in a food processor to finely chopped it down.
Place the crushed pineapple and pork in a plastic bag and let it sit in the fridge overnight. Return to room temperature before cooking and make cuts in the streaks to make it easier to eat.
Apply batter in the order of flour, beaten eggs, and bread crumbs made with [1].
Place in oil heated to 170°C and gradually increase the temperature of the oil by turning it over halfway through.
Fry for about 2 minutes and then remove it on a net. Let it rest for about 5-10 minutes, then place it in the oil again and fry twice.
Fry for about a minute, then take it out onto a net, and once the heat is gone, cut it into pieces that are easy to eat. Serve on a plate along with shredded cabbage and pour in a sauce made from mixing prunes paste and medium-rich sauce in a ratio of about 1:1.
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- Pork shoulder loin
- 2 pieces (about 300g)
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- pineapple
- 50g
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- Uses the bread
- Appropriate amount
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- flour
- Appropriate amount
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- Beat egg
- Appropriate amount
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- Fried oil
- Appropriate amount
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- Shredded cabbage
- Appropriate amount
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- prunes paste-like
- Appropriate amount
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- Medium thick sauce
- Appropriate amount
