- Level
- very easy
- Serves
- 2 portions
Ingredients
- 2
- thin pork chops cut into pieces
- 1 tsp
- of cooking wine
- 1 tbs
- salt
- 1 tbs
- sugar
- 1 tbs
- white pepper
- 1
- egg white and a pinch of salt whipped into mousse
- 1 / 4t
- all-purpose white flour
- 2 CASES
- cornstarch
- One
- pinch of white pepper
- Enough cooking oil (peanut, canola) to cover a cast iron pan
- 1
- crushed garlic clove
- 1
- clove of garlic crushed and finely chopped
- 1
- pepper finely chopped bird
- 1
- pepper cut into cubes
- 1t
- onion cut into cubes
- 1 tsp
- salt
- 1 tsp
- white pepper
- 1 pinch
- salt flower
Directions
- Step 1
- In a bowl, mix chops, wine, sugar, salt and pepper. Add the egg white mousse. Marinate about fifteen minutes, room temperature.
- Step 2
- In other bowl, put the flour, cornstarch, pepper and mix well.
- Step 3
- Add the pork pieces to the flour bowl and mix well. Remove excess flour from each piece and place on a plate.
- Step 4
- In a cast iron skillet, put the oil on and light the fire to the maximum and wait until it is very hot. Add the crushed pod and remove immediately without browning.
- Step 5
- Add the pork pieces without filling the pan. Turn them over when they brown on one side. Drain on a rack placed on a plate. Repeat for the rest of the pieces.
- Step 6
- In another skillet, add 2 cases of cooking oil and light the heat to medium. Add the garlic and cook for a few seconds. Add pepper, pepper, salt and pepper. Mix everything well.
- Step 7
- Add the onions and pork pieces. Mix everything well. Put on a plate, sprinkle a little fleur de sel and serve immediately with a bowl of hot rice.
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