Put all the liquids, sugar and jalapeno into a blender
and mix well. Add the cilantro, parsley, basil
and mint and pulse
5 to 6 times. Cooks Note: To pulse: the blender should be turned on to high speed, then turned off. Add the garlic and pulse 3 more times. Remove the sauce from the mixer
to a bowl and let rest for 1 hour before usage if possible.
In mixing bowl, mix all the dry ingredients together, blending well. Next, whisk in the egg, soda water
, and vinegar. Keep the tempura cold until using, then stir again.
In a mixing bowl, add the buttermilk and Cajun spice and whisk
well. Add the pork and marinate for 20 to 30 minutes.
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F and the oven to 300 degrees F.
Remove the pork form the marinade
and add it to the tempura batter
. Remove the pork from the batter, 1 slice at a time, and carefully add to the hot oil. Fry
until golden brown, 4 to 5 minutes. Cooking the pork should be done in 2 to 3 batches. Arrange the pork on a sheet pan
and keep it warm in the preheated 300 degree F oven. After all the pork has been cooked, portion the pork onto serving plates and serve with the sauce.