Recipe courtesy of Robert Irvine

Tempura Pork with Finnadinni Sauce

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  • Level: Easy
  • Total: 2 hr 25 min
  • Prep: 40 min
  • Inactive: 1 hr 30 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
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Ingredients

Finnadinni sauce:

Tempura:

Pork:

Directions

  1. 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.

Tempura:

  1. 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.

Pork:

  1. In a mixing bowl, add the buttermilk and Cajun spice and whisk well. Add the pork and marinate for 20 to 30 minutes.
  2. 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.
  3. 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.

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