Ingredients

1 pack of Eisberg Wok mix
360 g pork loin (cut into 2 thick slices)
~20 g of flour
1 egg
~40 g panko crumbs
10 g fresh ginger (finely chopped)
2 cloves of garlic (finely chopped)
0.3 dl soy sauce
0.2 dl balsamic vinegar
0.3 dl toasted sesame seed oil
20 g of toasted, broken cashew nuts
5 g fresh coriander leaves
salt to taste
oil for frying
1-2 servings of cooked rice

Directions

It is worth taking the meat slices out of the refrigerator an hour before baking, so that they warm up to room temperature.

Before wrapping, salt both sides, then roll in flour and carefully shake off the excess. Then dip it in the beaten egg diluted with 0.5 dl of water, then in the breadcrumbs, and repeat these two steps.

Fry in hot oil at around 160°C until golden brown, turning occasionally, in about 10 minutes, depending on the thickness of the meat.

Meanwhile, heat a large non-stick pan and pour the sesame seed oil into it. Add the grated ginger and garlic and fry for a few seconds until fragrant.

Then cover it with the Eisberg Wok mix and stir-fry over high heat for about 30 seconds, stirring continuously.

Season with soy sauce and balsamic vinegar, then add salt to taste. When serving, sprinkle with toasted cashews and fresh coriander leaves.

Eisberg’s tip: Juicy and crispy panko-coated Japanese deep-fried meat, accompanied by a freshly roasted, aromatic round of vegetables – perfect harmony on the plate, for any occasion!