Crumbed pork strips

Ingredients 8
Servings 20


  • 5
    leg of pork slices, 5 mm thick
  • prepared mustard
  • 50
    cake flour
  • 1
    egg, lightly beaten
  • 100
    dried breadcrumbs
  • 30
    sesame seeds
  • cooking oil for deep-frying
  • salt and freshly ground black pepper


Place the meat between two layers of plastic and flatten with the palm of your hand. Slice into 20 mm strips and spread lightly with mustard. Roll in cake flour, shake off the excess and dip the meat strips in egg. Coat well with crumbs mixed with sesame seeds. Thread on to short skewers to create a concertina effect and chill for 30 minutes to ensure the crumbs adhere to the meat. Fry for about 3 minutes in deep oil till golden brown and done. Drain on paper towelling and season with salt and pepper. Serve with a variety of mustards. Makes about 20 skewers.

Read more on: deep-fry  |  pork

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