Tenderloin pork fillet, coated in panko breadcrumbs and served with a curry sauce.
Trim the pork fillets and remove any sinew. Slice the fillet into 2 cm thick pieces. Place the pork between 2 sheets of cling film and flatten with a rolling pin until 5 mm thick.
Set up three bowls. One with plain flour, one with the breadcrumbs and one with the beaten eggs.
Dip the pork into the plain flour, then the egg and then the panko breadcrumbs.
To cook, place the oil into a deep saucepan pan or deep fat fryer. Over a medium heat, heat the oil to 170'C. Test the heat of the oil by frying few breadcrumbs. They should go golden brown.
Cook the pork for 2 minutes on each side. Remove and dry on kitchen paper.
Peel and grate or finely chop the ginger.
Bring the vinegar, sugar, salt, ginger and water to boil in a medium sized saucepan.
Peel and wash the baby carrots, remove the stalks.
Peel and slice the daikon into centimeter thick rounds, cut into 6 segments each.
Top and tail the radishes, cut in half lengthwise.
Add these vegetables to the pickling liquor and gently simmer until tender but with a firm crunch.
(About 5-10 minutes)
Using a mandolin, shave the cucumber into 3mm slices the length of the cucumber, working around the core and seeds.
Strain off the pickling liquor into a bowl, allow to cool before adding the cucumber.
Peel and finely dice the onion.
Put a saucepan , add two tablespoons of the oil to the pan and then sweat the onion until soft. Stir in the spices and the flour and then add the honey and soy. Cook for a further 2 minutes.
Add the water to the sauce and cook until the sauce has thickened. Add more water if the sauce is too thick.
Serve the crispy medallions of pork in a bowl with the sauce on top or as a dipping sauce.
serve the drained vegetables on the side.
«Try putting some spices or chopped herbs through the breadcrumbs for extra flavour.»