Salt and Pepper Pork Strips with Lemon Mayo Recipe
How to make Salt and Pepper Pork Strips with Lemon Mayo
Method
- Start with the lemon mayo dipping sauce. Combine mayonnaise, lemon juice and lemon zest into a bowl and mix. Season with salt and pepper, to taste. Set aside in fridge.
- Remove any fat and, with a meat mallet, tenderise the steaks until quite thin. Slice into strips.
- Combine cornflour, salt, chilli flakes, five spice powder, white pepper and black pepper in a large, snap-lock bag or bowl. Add pork strips and toss until lightly coated with spice mixture.
- Half fill a medium-sized saucepan with oil and heat over a 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.
- When oil is hot, deep fry pork strips, in small batches, until golden and crisp. Using a slotted spoon transfer to a large tray lined with paper towel. Serve pork strips with lemon mayo and lemon wedges.
Recipe: Courtesy of Australian Pork
Tip: You can make your own Chinese five spice powder. Into a pan add 24 whole cloves, 2 cinnamon sticks and 14 whole star anise. Cook, stirring until fragrant, for around 4-5 minutes. This helps to release their essentials oils. Place on a plate and let cool. Repeat with peppercorns and fennel, cooking for only 2-3 minutes.
Once cooled, use a spice or coffee grinder to grind everything to a fine powder (or you can use a mortar and pestle). Remove any large pieces and store powder in an airtight container. Makes approximately ½ cup.