Crispy Cream Cracker Pork

• 4 pork shoulder steaks
• 100g plain flour
• 2 tablespoons cornflour
• 1 egg, beaten

THE MARINADE

• 2 cloves garlic
• ½ teaspoon five spice
• ½ teaspoon salt
• ¼ teaspoon white pepper

THE CRUST

• 10 cream crackers
• 1 teaspoon salt
• ½ teaspoon sugar

• Bash the pork shoulder steaks out with the back of your knife, meat hammer or a rolling pin until thin and flattened. Then massage ‘The Marinade’ into the meat and allow to sit for at least 30 minutes. For additional flavour, cover and place in the fridge overnight to marinade.

• Crush the cream crackers in a pestle and mortar or blitz using a food processor into a fine powder. You can also place them into a sealed food bag and bash them with a rolling pin.

SET UP 3 TRAYS FOR DREDGING:

• Tray 1: Mix the plain flour and cornflour together.

• Tray 2: The beaten egg.

• Tray 3: Mix ‘The Crust’ together

• Dip the marinated pork into the flour mix (tray 1), then the egg (tray 2) and finally ‘The Crust’ and set aside on a separate tray ready to fry.

• Half-fill your wok or deep-fryer with vegetable oil, and heat to 180°C. Test the temperature of your oil by placing the tip of a wooden implement, such as a skewer or chopstick, into the oil: if the wood starts to fizz after a second or so, the oil has reached 180°C.

• Carefully lay each pork escalope into the hot oil and deep fry for 6-8 minutes until golden brown and floating at the top of the oil. Remove onto a few kitchen towels to drain any excess oil.

• When serving, cut the fried pork chops with scissors and serve together with Curry and Rice