Butter makes everything taste better, Chef! And this juicy pork loin chop is no exception. Served with cucumber pickled in rice wine vinegar and a sweetener with chilli flakes, oven-roasted potato, and a creamy kewpie mayo. Garnished with black sesame seeds (toasted, if you prefer, for that fancy Chef’s touch!).
Seared Pork & Kewpie Mayo Potatoes
Seared Pork & Kewpie Mayo Potatoes
with a quick pickled cucumber salad
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Black Sesame Seeds
- Cucumber
- Dried Chilli Flakes
- Kewpie Mayo
- Pork Loin Chop/s
- Pork Loin Chops
- Potato Chunks
- Rice Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
HOT POTATO
Coat the potato in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, roast in a 200°C hot oven until golden, 25-30 minutes (shifting halfway).
SPICY Cucumber PICKLE
In a bowl, combine the rice wine vinegar, 1 [2]|#7DA0D7 tbsp of sweetener (to taste), 1 tbsp of water, and the chilli flakes (to taste). Mix until fully combined. Toss through the Cucumber and set aside. In a seperate bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Set aside.
BUTTER-BASTED Pork
Pat the Pork chop/s dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
TA-DA!
Plate up the Pork and serve the Cucumber alongside. Pile up the potatoes, drizzle it all with the mayo, and finish with a scattering of sesame seeds.
HOT POTATO
Coat the potato in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, roast in a 200°C hot oven until golden, 25-30 minutes (shifting halfway).
SPICY Cucumber PICKLE
In a bowl, combine the rice wine vinegar, 1 [2]|#7DA0D7 tbsp of sweetener (to taste), 1 tbsp of water, and the chilli flakes (to taste). Mix until fully combined. Toss through the Cucumber and set aside. In a seperate bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Set aside.
BUTTER-BASTED Pork
Pat the Pork chop/s dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
TA-DA!
Plate up the Pork and serve the Cucumber alongside. Pile up the potatoes, drizzle it all with the mayo, and finish with a scattering of sesame seeds.
HOT POTATO
Coat the potato in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, roast in a 200°C hot oven until golden, 30-35 minutes (shifting halfway).
SPICY Cucumber PICKLE
In a bowl, combine the rice wine vinegar, 3 [4]|#7DA0D7 tbsp of sweetener (to taste), 2 tbsp of water, and the chilli flakes (to taste). Mix until fully combined. Toss through the Cucumber and set aside. In a seperate bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Set aside.
BUTTER-BASTED Pork
Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
TA-DA!
Plate up the Pork and serve the Cucumber alongside. Pile up the potatoes, drizzle it all with the mayo, and finish with a scattering of sesame seeds.
HOT POTATO
Coat the potato in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, roast in a 200°C hot oven until golden, 30-35 minutes (shifting halfway).
SPICY Cucumber PICKLE
In a bowl, combine the rice wine vinegar, 3 [4]|#7DA0D7 tbsp of sweetener (to taste), 2 tbsp of water, and the chilli flakes (to taste). Mix until fully combined. Toss through the Cucumber and set aside. In a seperate bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Set aside.
BUTTER-BASTED Pork
Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
TA-DA!
Plate up the Pork and serve the Cucumber alongside. Pile up the potatoes, drizzle it all with the mayo, and finish with a scattering of sesame seeds.
Frequently Asked Questions
What is the preparation time for Seared Pork & Kewpie Mayo Potatoes?
The preparation time for Seared Pork & Kewpie Mayo Potatoes with a quick pickled cucumber salad is between 15 and 20 minutes.
What is the total time required to make Seared Pork & Kewpie Mayo Potatoes with a quick pickled cucumber salad?
The total time required to make Seared Pork & Kewpie Mayo Potatoes with a quick pickled cucumber salad is between 20 and 25 minutes.
How many servings does Seared Pork & Kewpie Mayo Potatoes provide?
4 servings
What are the main ingredients in Seared Pork & Kewpie Mayo Potatoes?
Black Sesame Seeds, Cucumber, Dried Chilli Flakes, Kewpie Mayo, Pork Loin Chop/s, Pork Loin Chops, Potato Chunks, Rice Wine Vinegar
What is the nutritional information of Seared Pork & Kewpie Mayo Potatoes?
Calories: 900, Carbs: 36 grams, Fat: grams, Protein: 51.7 grams, Sugar: 5.6 grams, Salt: 495 grams
How do I prepare Seared Pork & Kewpie Mayo Potatoes?
TA-DA!: Plate up the pork and serve the cucumber alongside. Pile up the potatoes, drizzle it all with the mayo, and finish with a scattering of sesame seeds. BUTTER-BASTED PORK: Pat the pork chop/s dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. SPICY CUCUMBER PICKLE: In a bowl, combine the rice wine vinegar, 1 [2]|#7DA0D7 tbsp of sweetener (to taste), 1 tbsp of water, and the chilli flakes (to taste). Mix until fully combined. Toss through the cucumber and set aside. In a seperate bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Set aside. HOT POTATO: Coat the potato in oil and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alternatively, roast in a 200°C hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Seared Pork & Kewpie Mayo Potatoes?
Black Sesame Seeds, Cucumber, Dried Chilli Flakes, Kewpie Mayo, Pork Loin Chop/s, Pork Loin Chops, Potato Chunks, Rice Wine Vinegar
How many calories does Seared Pork & Kewpie Mayo Potatoes have?
900 calories
How much fat content does Seared Pork & Kewpie Mayo Potatoes have?
grams
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