Southern Crumbed Pork & Chipotle Aioli
with Butter Corn Rice & Cucumber Slaw
- Wheat
- Gluten
- Eggs
- Soy
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
You can’t go wrong with a crumbed pork feast, especially paired with a buttery corn rice and a sweet and crisp apple slaw! This one has our smokey All-American spice cooked right into the crunchy crumb. The only thing that could make it better is an epic dipping sauce - oh wait, we’ve got that too!
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Jasmine rice
280 g
Pork Schnitzels
1 packet
Shredded Cabbage Mix
1 sachet
All-American Spice Blend
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn. Thinly slice apple. • In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook corn until lightly golden, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, in a small bowl, combine mayonnaise, mild chipotle sauce and the honey. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, All-American spice blend and olive oil (2tbs for 2 people / 1/4 cup for 4 people). • Dip pork into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!
• In a medium bowl, combine shredded cabbage mix, apple and a drizzle of white wine vinegar and olive oil. Season to taste. • Slice crumbed pork. • Divide butter corn rice between bowls. • Top with Southern crumbed pork and apple slaw. • Drizzle chipotle mayo over pork. Tear over coriander. Enjoy!
