Crunchy Crumbed Pork Tacos by Ucook & Kate Gomba

Category,
Yields4 Servings
 4 Spring Onions (thinly sliced)
 60 g Pickled Jalapeños (drained & roughly chopped)
 80 g Radishes (rinsed & thinly sliced)
 10 g Fresh Coriander (rinsed & finely chopped)
 3 Limes (zested & cut into wedges)
 170 ml Sour Cream
 600 g Pork Schnitzel (non crumbed)
 60 ml Corn Starch (or Bio XXI Bread Flour)
 400 ml Bio XXI Quinoa Flakes (or Gluten Free Bread Crumbs)
 200 g Corn
 16 Soft Corn Tortillas
 80 g Green Leaves (rinsed & roughly shredded)
 2 Eggs
 Olive Oil
 Salt (to taste)
 Black Pepper (to taste)
 Water
ZINGY SALSA & ZESTY SOUR CREAM
1

Place the sliced spring onion, chopped Jalapeños, and radish rounds in a bowl. Add three-quarters of the chopped coriander, a drizzle of olive oil, and a squeeze of lime juice.

Toss to combine, season, and set aside to pickle.

2

Place the sour cream in a bowl and mix in the remaining chopped coriander and some lime zest to taste.

Loosen with milk or water in 5 ml increments until a thick drizzling consistency.

Season and set aside for serving.

CRUMB THE PORK
3

Whisk 2 eggs in a shallow dish with 1 tsp of water.

Prepare two more shallow dishes: one containing the corn flour / Bio XXI Bread Flour and one containing the quinoa flakes (both seasoned).

4

Coat one piece of pork in the flour first and then in the egg. Lastly, coat in the quinoa flakes, pressing them into the meat so they stick and coat evenly. Dust off any excess between coatings.

NOTE: Make sure the piece is fully coated in one mixture before moving on to the next. Repeat with each piece.

CHAR THE CORN
5

Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally.

Remove from the pan on completion and set aside for serving.

FRY THE CRUMBED PORK
6

Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the pork for 2-3 minutes per side until golden and cooked through. Remove on completion and allow to drain on some paper towel.

Depending on your pan's size and the sizes of the schnitzels, you might need to do this step in batches.

Cover to keep warm and set aside until serving.

LAST BUT NOT LEAST - THE TORTILLAS
7

Place a clean pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through.

Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This stops them getting cold or drying out.

8

Thickly slice the pork.

CRISPY CRUMB IS OH-SO YUM!
9

Lay the warm tortillas out flat and smear over some zesty sour cream.
Pile on the shredded green leaves, charred corn, and pork slices.

Scatter the salsa in the centre and drizzle over any remaining sour cream. Finish off with a squeeze of lime juice and the remaining coriander.

Taco in, Chef!

Ingredients

 4 Spring Onions (thinly sliced)
 60 g Pickled Jalapeños (drained & roughly chopped)
 80 g Radishes (rinsed & thinly sliced)
 10 g Fresh Coriander (rinsed & finely chopped)
 3 Limes (zested & cut into wedges)
 170 ml Sour Cream
 600 g Pork Schnitzel (non crumbed)
 60 ml Corn Starch (or Bio XXI Bread Flour)
 400 ml Bio XXI Quinoa Flakes (or Gluten Free Bread Crumbs)
 200 g Corn
 16 Soft Corn Tortillas
 80 g Green Leaves (rinsed & roughly shredded)
 2 Eggs
 Olive Oil
 Salt (to taste)
 Black Pepper (to taste)
 Water

Directions

ZINGY SALSA & ZESTY SOUR CREAM
1

Place the sliced spring onion, chopped Jalapeños, and radish rounds in a bowl. Add three-quarters of the chopped coriander, a drizzle of olive oil, and a squeeze of lime juice.

Toss to combine, season, and set aside to pickle.

2

Place the sour cream in a bowl and mix in the remaining chopped coriander and some lime zest to taste.

Loosen with milk or water in 5 ml increments until a thick drizzling consistency.

Season and set aside for serving.

CRUMB THE PORK
3

Whisk 2 eggs in a shallow dish with 1 tsp of water.

Prepare two more shallow dishes: one containing the corn flour / Bio XXI Bread Flour and one containing the quinoa flakes (both seasoned).

4

Coat one piece of pork in the flour first and then in the egg. Lastly, coat in the quinoa flakes, pressing them into the meat so they stick and coat evenly. Dust off any excess between coatings.

NOTE: Make sure the piece is fully coated in one mixture before moving on to the next. Repeat with each piece.

CHAR THE CORN
5

Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally.

Remove from the pan on completion and set aside for serving.

FRY THE CRUMBED PORK
6

Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the pork for 2-3 minutes per side until golden and cooked through. Remove on completion and allow to drain on some paper towel.

Depending on your pan's size and the sizes of the schnitzels, you might need to do this step in batches.

Cover to keep warm and set aside until serving.

LAST BUT NOT LEAST - THE TORTILLAS
7

Place a clean pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through.

Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This stops them getting cold or drying out.

8

Thickly slice the pork.

CRISPY CRUMB IS OH-SO YUM!
9

Lay the warm tortillas out flat and smear over some zesty sour cream.
Pile on the shredded green leaves, charred corn, and pork slices.

Scatter the salsa in the centre and drizzle over any remaining sour cream. Finish off with a squeeze of lime juice and the remaining coriander.

Taco in, Chef!

Crunchy Crumbed Pork Tacos by Ucook & Kate Gomba
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