Crispy Pork and Spicy Avocado Dipping Sauce with a Rainbow Salad
https://foodloversmarket.co.za/recipes/crispy-pork-spicy-avocado-sauce/
Crunch into these ultimate crispy pork chops and rashers with a spicy avo dipping sauce and fresh rainbow salad to impress the guests! This spicy avo dipping sauce is a winner with any snack whether it’s these crispy pork pieces, pan-fried prawns, and some fresh veg crudites and crackers!
Cooking Methods
- Pan-Fry
Serves
4Prep Time
40 minutesCooking Time
20 minutesIngredients
For the Crispy Pork:
- 600g Food Lover’s Market pork loin chops and rashers
- 80ml (1/3 cup) flour
- 1 egg, beaten
- 250ml (1 cup) breadcrumbs
- Salt and black pepper, to taste
- Oil for shallow frying
For the Spicy Avocado Dip:
- 2 large ripe avocados
- 125ml (1/2 cup) mayonnaise
- 60ml (1/4 cup) plain yoghurt
- 15ml (1 Tbsp) lemon juice
- 30ml (2 Tbsp) soy sauce
- 15ml (1 Tbsp) sriracha
- Handful parsley
- Salt and black pepper, to taste
For the Rainbow Salad:
- ½ red onion, finely chopped
- 300g multi-coloured cherry tomatoes, quartered
- ½ cucumber, chopped finely
- Zest and juice of 1 lemon
- Fresh basil and mint, torn
Directions
For the Crispy Pork:
- Cut the pork into 3cm pieces, discard any excess fat and bones. Pat the pork dry with some paper towel. Season the pork with salt and black pepper.
- Dust the pork in flour and shake off the excess. Cover the pork with egg, followed by breadcrumbs.
- Heat a pan over a medium heat and shallow fry the pork in batches for about 4-5 minutes or until cooked and crispy.
- Drain on kitchen towel and set aside until needed.
- Combine all ingredients and blend until you have a smooth, thick dipping sauce. Season to taste. Serve with the crispy pork.
- Combine all ingredients and serve the rainbow salad with the crispy pork and spicy avocado dip for a fuss free midweek dinner or light lunch.
