Ingredients
The following ingredients have 4 Servings
- 2 of 5 oz pork shoulder steaks (, each about 1-inch thick)
- Salt and pepper to season
- Flour-for coating
- 1 small egg (, beaten)
- Bread crumbs-for coating ((you can use panko bread crumbs or regular bread crumbs))
- Sunflower or vegetable oil-for deep frying
- 2 Tbsp Japanese mayonnaise
- 6 small sheets of toasted nori seaweed
- 1/2 fresh partly ripen avocado (, cut into long strips. Don't use the fully ripen one as they will be too soft)
- About 1/2 cup white sesame seeds ((optional))
- 1/3 portion of cooked sushi rice (see notes)
- Soy sauce
- Wasabi
- Pickled ginger
Instruction
- Make a few small cuts around the edges of each pork steak so they will cook without shrinking. Season with salt and pepper
- Cover each pork steak in flour, then dip in beaten egg and coat with breadcrumbs
- Heat the oil for deep-frying in a deep saucepan. Check the temperature by dropping a few breadcrumbs into the oil-if they float immediately, it is at the correct temperature (340F)
- Deep-fry each pork steak on medium heat until they are cooked through and golden brown. When cooked, drain on a rack or some paper towels to remove and excess oil. Slice the pork into bite-sized pieces and set aside
