Fried Pork fillet with oriental sauce. You know, true, I do not throw away anything edible? The dish now, a truly delicious appetizer oriental flavors, It comes from a pork tenderloin that I bought for another recipe, and I had to trim, jogging before grilling. What to do with all the advanced pork chunks? Not a ragout, too long, so I decided to these pieces of marinated pork and then insemolati in cornmeal and fried, served with a sauce made with soy, Rice vinegar, sesame oil, pepper and chives. The oriental fragrance of the sauce was tasty rest of the dish and I will propose as a starter 'spicy’ for Valentine's day, by serving on one plate in the center of the table to eat together with chopsticks.
Ingredients for 4 people:
- 200 grams of pork tenderloin cut into very small pieces
- 2 tablespoons of soy sauce for marinating
- the grated rind of one lime
- sweet paprika for the marinade to taste
- cornmeal or semolina to flour the pork loin to taste
- salt to taste
- peanut oil for frying as required
for the sauce
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons Japanese rice vinegar
- enough chives
- fresh chilli as required
Place the pork pieces in a bowl to marinate with soy sauce, lime zest and sweet paprika. Cover with plastic wrap and let them rest in the refrigerator for half an hour. Dip them in cornmeal or semolina lightly salted with care, so that they are well covered, and fry in plenty of oil for about 3-4 minutes.
While pork fries, prepare the sauce by mixing in a bowl soybeans, the rice vinegar, sesame oil and add the red pepper and chives, finely chopped. Serve the pork with hot sauce as an accompaniment.
THE PAIRING: The spicing of this dish suggests a pairing with an aromatic wine. We chose an excellent South Tyrol: il Gewurztraminer Nussbaumer, produced by Cantina Tramin. Is’ a wine that smells of tropical fruits, rose and cinnamon. Soft and full-bodied. With this dish will not disappoint the expectations.