With a sweet honey, wholegrain mustard, sour cream and chive dip.
|550 g||pork — smoked fillet|
|5 ml||olive oil|
|sunflower oil — for deep-frying|
|flour — plain|
|500 ml||flour — self-raising|
|500 ml||soda water|
|250 ml||sour cream|
|30 ml||wholegrain mustard|
|30 ml||fresh chives — finely chopped|
|salt and freshly ground black pepper|
|green chillies — thinly sliced|
For the fritters, cut the pork into chunks of about 2cm x 2cm thick. Heat a pan over medium heat until hot. Add the olive oil and fry the pork chunks for a minute. Turn them over and cook for another minute.
Heat the sunflower oil for deep-frying to 180°C. Dust the pork in a bit of plain flour and shake off the excess. Combine the self-raising flour, salt, paprika, cayenne pepper and soda water. Whisk until smooth.
Dip each piece of pork into the batter and fry it in the warm oil for 2-3 minutes until golden and crisp. Drain them on kitchen paper and season with salt.
For the dip, whisk everything together and season to taste.
To serve, sprinkle the coriander and chilies over the pork and serve it with the dip on the side.
To test if your oil is hot enough when deep-frying; add a small piece of bread. If it starts to brown and sizzle straight away then it is ready to use. Always deep-fry in small batches, as you don’t want the oil to lose its heat due to the meat overcrowding the pot.