Porco Pó de Bolacha

Porco Pó de Bolacha

Crumbed pork

Porco Pó de Bolacha from “Guilly” Canavarro Remedios

1 lb | 450g pork loin, sliced 1cm thick
3 spring onions, chopped fine
¼ tsp chopped mint
3 tsp grated cheese
2 eggs, beaten with a pinch of salt
toasted bread crumbs
salt and pepper to taste
1 tsp flour
fat for deep frying

Pound the slices of meat to tenderise. Lightly season with salt and pepper then sprinkle flour on both sides. Put down a layer of the mint, spring onions and grated cheese on each side, pressing down firmly to make the mixture adhere.

Dip each slice in beaten eggs. Shake off the excess egg, coat with bread crumbs and deep fry in lard till golden brown, first on one one side and then on the other. Drain and lay on a sheet of paper to remove the rest of the lard.

Comments: More flour (2tbsp), beaten eggs (about 4) and mint (about half a cupful) were needed. Surprisingly, it was not difficult to make the cheese mixture adhere to the meat. 

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