Pork Schnitzel

Pork Foodservice
Pork Schnitzel


1 tablespoon sriracha sauce
2 tablespoons miso paste
2 tablespoons dijon mustard
6 eggs
1 1/2 tablespoons ginger (grated)
4 tablespoons champagne vinegar
2 cups canola oil
20 pork sirloin cutlets (pounded)
salt (As needed)
6 cups flour
1/4 cup Chinese five-spice powder
eggs (As needed)
aioli (As needed)
8 cups panko breadcrumbs
1/4 cup celery salt
fresh pork fat (As needed)
1 cup pig's blood
4 eggs
1 loaf rye bread (crust removed)


1For the aioli Mix together the Sriracha through the vinegar and then slowly drizzle the oil in until emulsified
2For the pork Mix the flour and Chinese five spice together in a bowl, in another bowl mix half the aioli and the eggs together and in another bowl mix the panko with the celery salt. Put the pork through standard breading procedure and fry in pork fat
3For the Dumpling Mix all ingredients in a Robot Coupe, roll in plastic wrap and tie ends (like a sausage).Poach dumpling roll and chill overnight. Slice and fry in pork fat
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