Recipe by: Chef Ninong Ry for Kitchen 143 and Potatoes USA
Kitchen 143 and Potatoes USA explored the culinary potato-bilities of U.S. frozen potatoes by showing how you can hack and turn them into delectable dishes.
Kicking this series off is Ninong Ry, a chef who has gained a large following in recent years thanks to his unique brand of chaotic humor that makes food and cooking more relatable to home cooks.
Ingredients
3 pieces ¼ - ½ Inch Porkchops (Skins removed, fat intact)
1 teaspoon Salt
1 teaspoon Garlic Powder
Ground Black Pepper as needed
200 grams All Purpose Flour
2 pieces Eggs
300 grams U.S. Twister Fries
2 liters Oil For Frying
Quick Teriyaki Sauce
½ cup Soy sauce
1 cup Water
½ cup Sugar
1 piece thumb sized Ginger
Slurry as needed
Side dish
Shredded Cabbage
Roasted Sesame Dressing
½ cup Mayonnaise
1 tablespoon Roasted Sesame Seeds
1 teaspoon Soy sauce
Sugar as needed
Ground Black Pepper as needed
Preparation
Fry the U.S. Curly Fries until crispy. Crush in a separate bowl until it resembles breadcrumbs.
Slice the fat in the center so help stop the pork from curling when cooking.
Season the pork with salt, garlic powder and black pepper.
Dredge the pork in flour and arrange in a separate tray.
Dip the pork in a mixture of egg and water then transfer it immediately to the crushed U.S. Curly Fries. Make sure that the coating sticks well.
Deep fry for 3 minutes or until golden brown.
Let drain on a perforated tray.
Quick Teriyaki Sauce
Combine all the ingredients except the slurry. Let simmer for 5 minutes.
Add the slurry until you get your desired consistency.
Adjust seasoning if needed.
Roasted Sesame Dressing
Combine all the ingredients together and adjust if needed.
Can be combined with shredded cabbage or set on the side.
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