Crispy Pork With Southwest Potato Salad - cooking recipe

Ingredients

1 2/3 lb potatoes, peeled
6 tbsp chili sauce
4 tbsp white wine vinegar
1 1/4 cup fresh cilantro, a little reserved for garnish, remainder chopped
1 None onion, peeled and finely diced
2 None red chilies, cut into thin rings
6 tbsp olive oil
1 - 13.5 oz can kidney beans, drained and rinsed
1 - 13.5 oz can sweet corn, drained
4 None pork loin steaks (each about 4.25 oz)
2 tbsp all-purpose flour
1 None egg, beaten
3.5 oz tortilla chips, crushed

Preparation

For the potato salad, cook the potatoes in boiling salted water for 20 mins. Drain, rinse under cold water then cut into wedges. Mix the chili sauce, vinegar, chopped cilantro, onion and chilies then gradually stir in 2 tbsp oil. Season with salt then toss with the beans, sweet corn and potatoes. Allow to marinate for 30 mins.
Meanwhile, dredge the pork in the flour, then the egg and finally the tortilla chips. Heat the remaining oil in a frying pan and fry the pork, turning, for 6-10 mins, until browned and crispy. Drain on paper towels. Garnish the salad with cilantro and serve with the pork.