Tempura Pork with Finnadinni Sauce
Tempura Pork with Finnadinni Sauce might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 8. One portion of this dish contains approximately 24g of protein, 7g of fat, and a total of 227 calories. If you have baking powder, balsamic vinegar, rice wine vinegar, and a few other ingredients on hand, you can make it. 1 person found this recipe to be delicious and satisfying. This recipe is typical of Japanese cuisine. From preparation to the plate, this recipe takes around 2 hours and 25 minutes.
Instructions
Put all the liquids, sugar and jalapeno into a blender and mix well.
Add the cilantro, parsley, basil and mint and pulse 5 to 6 times. Cooks Note: To pulse: the blender should be turned on to high speed, then turned off.
Add the garlic and pulse 3 more times.
Remove the sauce from the mixer to a bowl and let rest for 1 hour before usage if possible.
In mixing bowl, mix all the dry ingredients together, blending well. Next, whisk in the egg, soda water, and vinegar. Keep the tempura cold until using, then stir again.
In a mixing bowl, add the buttermilk and Cajun spice and whisk well.
Add the pork and marinate for 20 to 30 minutes.
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F and the oven to 300 degrees F.
Remove the pork form the marinade and add it to the tempura batter.
Remove the pork from the batter, 1 slice at a time, and carefully add to the hot oil. Fry until golden brown, 4 to 5 minutes. Cooking the pork should be done in 2 to 3 batches. Arrange the pork on a sheet pan and keep it warm in the preheated 300 degree F oven. After all the pork has been cooked, portion the pork onto serving plates and serve with the sauce.