zingy orange pork schnitzel
2 min readThese are our take on the beef schnitzel that Mum used to make for us when we were growing up. We have chosen pork to go with the ginger-laced oil-kissed crispy coating, together with a simple but punchy orange sauce to add a citrusy finish. If you don’t devour it all in one go;wedge some between thick slices of bread the next day for a scrummy lunch.
Serves 400g boneless pork shoulder grated zest of orange 3 tbsp vegetable oil, for shallow-frying for the marinade 1 clove garlic, very finely diced tbsp ground ginger 12 tsp salt 14 tbsp granulated sugar 1 tsp bicarbonate of soda 2 tbsp cornflour 1 tbsp light soy sauce tbsp Shaoxing rice wine for the sauce 2 tbsp vegetable oil 4 slices ginger, cut into matchsticks 2 oranges inch salt 2 tbsp granulated sugar 1 tbsp cornflour for the coating 1 large egg, beaten 70g cornflour 1 Cut the pork into 1cm thick slices. Pound each slice with a meat mallet or heavy rolling pin until it is about twice the size and 5mm thick. Transfer the pork to a bowl, add the marinade ingredients and 3 tablespoons water and mix thoroughly. Cover and chill for at least hour.
2 Meanwhile, make the sauce. Heat the oil in small saucepan over a medium heat. Gently fry the ginger for 2 minutes until slightly curled and lightly golden around the edges. Remove from the heat and leave to cool. Meanwhile, zest and peel the oranges. Blitz the flesh in a food processor to a paste. Add this along with the zest to the ginger with the remaining sauce ingredients and whisk over a low heat until thickened and almost translucent. Set aside.
3 Stir the beaten egg into the pork until the slices are coated. Put the cornflour into a large shallow dish or plate. Use one hand to lower a slice of pork onto the cornflour, and the other to firmly pat the cornflour over the entire surface of the pork slice. Repeat with the remaining slices.
4 Heat the oil for shallow-frying in large frying pan over medium heat and fry the pork for 3 min-utes on each side until light golden. Remove and drain on kitchen paper. Serve the schnitzel slice into strips, sprinkled with orange zest and the sauce in a bowl on the side.
