Buttermilk Pork “Popcorn” with Sriracha Mayo

Buttermilk Pork “Popcorn” with Sriracha Mayo

Serves: 4 | Preparation Time: 20 mins | Cooking Time: 30 minutes


  • 2 tbsp sea salt flakes
  • 1 tbsp Cajun seasoning
  • 2 tsp smoked paprika
  • ½ tsp finely ground black pepper
  • ¼ tsp finely ground white pepper
  • 500g  pork leg, cut into 2 cm cubes
  • 1/3 cup plain flour
  • ¼ cup cornflour
  • 1 cup buttermilk
  • 1 egg
  • 2½ cups panko breadcrumbs
  • vegetable oil, for deep frying
  • lime wedges, to serve


Sriracha mayo:

  • 1 cup whole egg mayonnaise
  • 1½ tablespoons sriracha hot chilli sauce
  • 1 lime, juiced



  1. Combine 1 tbsp salt, Cajun seasoning, paprika, black pepper and white pepper in a large bowl.
  2. Add pork and toss to coat well with seasoning. Cover and refrigerate for at least 1 hour, or longer if time permits.
  3. To make sriracha mayo, combine all ingredients in a bowl and gently stir to combine. Set aside.
  4. Preheat oven to 120˚C/140˚C fan-forced.
  5. Place flour, cornflour and remaining 1 tbsp salt onto a platter.
  6. Lightly whisk buttermilk and egg in a shallow bowl.
  7. Combine breadcrumbs in a shallow bowl.
  8. Dust pork pieces with flour, dip into egg and evenly coat in breadcrumbs, pressing the crumb mixture into the pork. Place on a tray and chill for 15 minutes.
  9. Half fill a deep saucepan or deep-fryer with oil and heat over medium heat. To test if the oil is hot enough, sprinkle a few breadcrumbs into the hot oil and if they sizzle and rise to the top, the oil is ready for deep-frying.
  10. When hot, deep-fry pork in batches, turning occasionally, for 3-4 minutes or until golden and crisp on all sides. Transfer to a tray lined with paper towel. Keep warm in the oven.
  11. Place pork on a serving platter. Serve with the sriracha mayo and lime wedges. Enjoy!

Results may vary.