Buttermilk Pork “Popcorn” with Sriracha Mayo

Buttermilk Pork “Popcorn” with Sriracha Mayo

    Serves: 
    4
    Preparation Time: 
    20 mins
    Cooking Time: 
    30 mins
    Ingredients: 
    • 500g  pork leg, cut into 2 cm cubes
    • 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
    • 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
    Method: 
    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.