Thai · Dinner
Crispy Fried Pork Jerky (High-Protein)
Thin strips of lean pork tenderloin pounded flat, marinated in fish sauce, garlic, cilantro stems and brown sugar, then shallow-fried until crisp. Served over jasmine rice with crispy fried egg white ribbons and a tart lime dipping sauce spiked with chili.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.3gProtein
28.6gFat
37.8gCarbs
18.2gSugar
5.1gFiber
2143mgSodium
141mgChol
5.9gSat Fat
790mgPotassium
58mgCalcium
3.1mgIron
0.9mcgVitamin B12
8.4mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pound pork tenderloin slices flat. Mince garlic and chop cilantro stems finely. Combine pork with fish sauce, garlic, cilantro, brown sugar, pepper and coriander seed.
2
Marinate
Cover and refrigerate for 2 hours until the marinade penetrates the meat and firms its texture.
3
Fry
Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry pork in a single layer for 3 to 4 minutes per side until golden-brown and crisp at edges.
4
Fry
Pour whisked egg whites into the hot oil in a thin stream. Fry for 1 to 2 minutes until puffed and golden, then drain on paper towels with pork.
5
Plate
Stir lime juice, chili flakes, sugar, fish sauce and water together. Arrange pork and egg ribbons over jasmine rice, serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork tenderloin
- 44 large egg whites
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp cilantro stems
- 2 tbsp2 tbsp brown sugar (28g)
- 1 tsp1 tsp black pepper
- 1 tsp1 tsp coriander seed
- 1/2 cup120ml vegetable oil
- 5.2 oz150g cooked jasmine rice
- 2 tbsp2 tbsp lime juice
- 1 tsp1 tsp chili flakes
- 2 tsp2 tsp granulated sugar
- 2 tsp2 tsp fish sauce
