Ingredients

Crumbed Pork

• 4 boneless Australian pork chops (2cm thick)
• salt and pepper to season
• ½ cup plain flour
• ½ cup potato starch
• 3 large eggs, whisked
• 4 cups Japanese panko
• Vegetable or rice bran oil for frying

Pineapple Kerabu

• 1 telegraph cucumber, roughly peeled, seeds removed, diced)
• 1/2 ripe pineapple, skin and eyes removed, finely diced
• 2-3 red chillies, finely diced
• 1 small red onion, peeled, finely diced
• 1/4 cup chopped coriander, stems and leaves
• 1 tbsp Vietnamese mint (laksa leaves)

Dressing for pineapple kerabu

• 5-6 tbsp kalamansi or lime juice
• 1-2 tablespoon raw sugar or to taste
• pinch of salt

Sambal Mayo

• 2-3 tbsp egg mayonnaise (or Kewpie)
• 1 tbsp sambal (homemade or store bought)
• Squeeze of lime

Method

1. To make the sambal mayo, mix all ingredients together. You can replace the sambal with sriracha.
2. Prepare 3 dishes. Place both flours in one, the eggs in the next and the panko crumbs in the third.
3. Prepare your oil in a medium fry pan and heat to about 165C.
4. Season each piece of meat with salt and pepper. Dust well in the flour mixture, then dip into the egg ensuring it is well coated. Finally transfer the chop to the tray with the panko crumbs, cover and press the crumbs into the chop.
5. Combine the Pineapple Kerabu ingredients in a bowl and set aside. Prepare the dressing by combining all dressing ingredients, then pour over the Kerabu and gently toss to combine.
6. Allow to rest on a rack for 5-10 minutes. Then gently fry until golden on both sides. Rest for 5 minutes, slice and serve with pineapple kerabu and sambal mayo, and a wedge of lemon.