Pork loin cutlet marinated in pineapple
Use the crusts of leftover bread when making sandwiches, etc. Put the crusts in a food processor and grind them into small pieces
Put the mashed pineapple and pork in a plastic bag and leave it in the refrigerator overnight. Before cooking, bring it back to room temperature and make cuts along the sinews to make it easier to eat
Coat the fish in flour, beaten egg, and then the breadcrumbs made in step (1)
Place in oil heated to 170°C, turning over halfway through to gradually increase the temperature of the oil
Fry for about 2 minutes, then remove and place on a wire rack. Let rest for 5 to 10 minutes, then return to the oil and fry again
Fry for about a minute, then remove onto a wire rack and, once cooled, cut into bite-sized pieces. Place on a plate with shredded cabbage and pour over a sauce made by mixing prune paste and medium-thick sauce in a 1:1 ratio
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- Pork shoulder loin
- 2 pieces (about 300g)
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- pineapple
- 50g
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- Use the crust of 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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- prune paste
- Appropriate amount
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- Medium thick sauce
- Appropriate amount
