You love ordering onion rings, but have you ever tried to make them, Chef? Well, today’s the day! Homemade buttermilk-battered onion rings are served with perfect slices of NOMU Italian Rub-spiced pork, a pan-fried patty pan, toasted almond, & feta salad and creamy mayo for dipping.
Italian-style Pork & Onion Rings
Italian-style Pork & Onion Rings
with a charred patty pan salad
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Almonds
- Danish-style Feta
- Flour Mix
- NOMU Italian Rub
- Onion
- Onions
- Patty Pans
- Pitted Kalamata Olives
- Pork Neck Steak
- Salad Dressing
- Salad Leaves
- Tangy Mayo
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
CHOP-CHOP
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PATTY PANS GO INTO THE PAN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty pan pieces until charred, 4-5 minutes. Remove from the pan, place into a bowl and season.
BUTTER-BASTED PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter, and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BATTER
In a bowl, combine the flour mix and seasoning. Gradually add the cold water, whisking until you get a smooth batter (similar to pancake batter).
CRISPY ONION RINGS
Place a pot over medium-high heat with 4-5cm of oil. Dip each onion ring into the batter, letting the excess drip off. Carefully place the rings into the hot oil, a few at a time. Fry until golden brown, about 2-3 minutes per side. Avoid overcrowding the pan. Drain on paper towel.
NUTTY SALAD
In a small bowl, combine the salad dressing with 5ml of olive oil and seasoning. To the bowl with the patty pans, add the shredded leaves, the halved olives, the drained feta, the toasted nuts, and the salad dressing. Set aside.
PERFECT PLATE OF PORK
Serve the pork slices with the golden onion rings on the side. Pile up the patty pan salad alongside and serve the mayo on the side for dipping.
Almonds - 15g
Patty Pans - 80g
Pork Neck Steak - 160g
NOMU Italian Rub - 10ml
Flour Mix - 100ml
Onion - 1
Salad Dressing - 40ml
Salad Leaves - 40g
Pitted Kalamata Olives - 30g
Danish-style Feta - 30g
Tangy Mayo - 40ml
CHOP-CHOP
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PATTY PANS GO INTO THE PAN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty pan pieces until charred, 4-5 minutes. Remove from the pan, place into a bowl and season.
BUTTER-BASTED PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter, and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BATTER
In a bowl, combine the flour mix and seasoning. Gradually add the cold water, whisking until you get a smooth batter (similar to pancake batter).
CRISPY ONION RINGS
Place a pot over medium-high heat with 4-5cm of oil. Dip each onion ring into the batter, letting the excess drip off. Carefully place the rings into the hot oil, a few at a time. Fry until golden brown, about 2–3 minutes per side. Avoid overcrowding the pan. Drain on paper towel.
NUTTY SALAD
In a small bowl, combine the salad dressing with 10ml of olive oil and seasoning. To the bowl with the patty pans, add the shredded leaves, the halved olives, the drained feta, the toasted nuts, and the salad dressing. Set aside.
PERFECT PLATE OF PORK
Serve the pork slices with the golden onion rings on the side. Pile up the patty pan salad alongside and serve the mayo on the side for dipping.
Almonds - 30g
Patty Pans - 160g
Pork Neck Steak - 320g
NOMU Italian Rub - 20ml
Flour Mix - 200ml
Onion - 1
Salad Dressing - 80ml
Salad Leaves - 80g
Pitted Kalamata Olives - 60g
Danish-style Feta - 60g
Tangy Mayo - 80ml
CHOP-CHOP
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PATTY PANS GO INTO THE PAN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty pan pieces until charred, 4-5 minutes. Remove from the pan, place into a bowl and season.
BUTTER-BASTED PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter, and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BATTER
In a bowl, combine the flour mix and seasoning. Gradually add the cold water, whisking until you get a smooth batter (similar to pancake batter).
CRISPY ONION RINGS
Place a pot over medium-high heat with 4-5cm of oil. Dip each onion ring into the batter, letting the excess drip off. Carefully place the rings into the hot oil, a few at a time. Fry until golden brown, about 2–3 minutes per side. Avoid overcrowding the pan. Drain on paper towel.
NUTTY SALAD
In a small bowl, combine the salad dressing with 15ml of olive oil and seasoning. To the bowl with the patty pans, add the shredded leaves, the halved olives, the drained feta, the toasted nuts, and the salad dressing. Set aside.
PERFECT PLATE OF PORK
Serve the pork slices with the golden onion rings on the side. Pile up the patty pan salad alongside and serve the mayo on the side for dipping.
Almonds - 45g
Patty Pans - 240g
Pork Neck Steak - 480g
NOMU Italian Rub - 30ml
Flour Mix - 300ml
Onions - 2
Salad Dressing - 120ml
Salad Leaves - 120g
Pitted Kalamata Olives - 90g
Danish-style Feta - 90g
Tangy Mayo - 125ml
CHOP-CHOP
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PATTY PANS GO INTO THE PAN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty pan pieces until charred, 4-5 minutes. Remove from the pan, place into a bowl and season.
BUTTER-BASTED PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final 1-2 minutes, baste with a knob of butter, and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BATTER
In a bowl, combine the flour mix and seasoning. Gradually add the cold water, whisking until you get a smooth batter (similar to pancake batter).
CRISPY ONION RINGS
Place a pot over medium-high heat with 4-5cm of oil. Dip each onion ring into the batter, letting the excess drip off. Carefully place the rings into the hot oil, a few at a time. Fry until golden brown, about 2–3 minutes per side. Avoid overcrowding the pan. Drain on paper towel.
NUTTY SALAD
In a small bowl, combine the salad dressing with 20ml of olive oil and seasoning. To the bowl with the patty pans, add the shredded leaves, the halved olives, the drained feta, the toasted nuts, and the salad dressing. Set aside.
PERFECT PLATE OF PORK
Serve the pork slices with the golden onion rings on the side. Pile up the patty pan salad alongside and serve the mayo on the side for dipping.
Almonds - 60g
Patty Pans - 320g
Pork Neck Steak - 640g
NOMU Italian Rub - 40ml
Flour Mix - 400ml
Onions - 2
Salad Dressing - 160ml
Salad Leaves - 160g
Pitted Kalamata Olives - 120g
Danish-style Feta - 120g
Tangy Mayo - 160ml
Woolies Products in this dish
