asian, asian recipes, butternut squash, chinese takeaway, panko, pork, Pork Chop -
Panko Chinese Takeaway Pork & Butternut Squash
A fabulous fakeaway dish! Featuring our Chinese Takeaway Salt & Pepper Seasoning!
Use Pork Or Butternut Squash, we tried both and they were great!
Panko Chinese Takeaway Pork & Butternut Squash
Rated 5.0 stars by 1 users
Category
Pork
Servings
2
Prep Time
20 minutes
Cook Time
25 minutes
A fabulous fakeaway dish! Featuring our Chinese Takeaway Salt & Pepper Seasoning!
Use Pork Or Butternut Squash, we tried both and they were great!
Ingredients
- Pork loin 400g
- 2 eggs, beaten
-
1Tsp of Chinese takeaway rub, plus extra for dusting.
- Cornflour
- Panko breadcrumbs
-
1.5l Vegetable Oil for Frying
- Half of a small butternut squash, peeled and deseeded.
-
2tbs Chinese Takeaway rub.
-
400 ml Vegetable stock
- Cornflour
-
2 Eggs, beaten
- Panko breadcrumbs
For Panko Pork
For Panko Butternut Squash
Directions
For Panko Pork
Dust your pork loin with Chinese Takeaway rub and set aside.
In three bowls add your beaten eggs, cornflour and 1 tbsp Chinese Takeaway rub and cornflour.
Then flour, egg and breadcrumb your pork well. Transfer pork to oven until pork reaches internal temp of 65°c remove anr rest.
Bring. 1.5 litres of vegetable oil to 180°c and gentle fry until golden brown. Meanwhile preheat oven to 160°c
Transfer pork to oven until pork reaches internal temp of 65°c remove and rest.
For the Panko Butternut Squash
Poach your squash in vegetable stock and 1 tbsp of Chinese Takeaway rub until tender. Set aside and leave to dry.
- Then pané your squash in seasoned cornflour, eggs & then panko. Deep fry in oil 180°c oil until golden brown.
Recipe Note
Serve either of these with egg fried rice, noodles...mash we don't care they're lush!