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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Italian-style Pork & Onion Rings?
The preparation time for Italian-style Pork & Onion Rings with a charred patty pan salad is between 25 and 45 minutes.
What is the total time required to make Italian-style Pork & Onion Rings with a charred patty pan salad?
The total time required to make Italian-style Pork & Onion Rings with a charred patty pan salad is between 35 and 55 minutes.
How many servings does Italian-style Pork & Onion Rings provide?
4 servings
What are the main ingredients in Italian-style Pork & Onion Rings?
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
What is the nutritional information of Italian-style Pork & Onion Rings?
Calories: 1637, Carbs: 67 grams, Fat: grams, Protein: 31.1 grams, Sugar: 12 grams, Salt: 1040 grams
How do I prepare Italian-style Pork & Onion Rings?
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. 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. 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). 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. 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. 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. 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.
What should be prepared from my kitchen to make Italian-style Pork & Onion Rings?
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
How many calories does Italian-style Pork & Onion Rings have?
1637 calories
How much fat content does Italian-style Pork & Onion Rings have?
grams
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