Crispy Pork And Onion Rings With Chunky Tomato Dip - cooking recipe

Ingredients

None None Tomato Dip
1 None onion, peeled, chopped
1 tbsp oil
14 oz can plum tomatoes
2/3 cup vegetable stock
1 tbsp tomato puree
1/2 tsp dried oregano
None None Crispy Pork and Onion Rings
2 None medium eggs, beaten
4 tbsp milk
4 oz white breadcrumbs
4 tsp dried sage
1/3 cup flour, seasoned
1 lb pork shoulder or leg steaks, cut into strips
2 None onions, peeled, thickly sliced and separated into rings
None None oil, for deep frying

Preparation

For the tomato dip, cook the onion 3-4 mins in the oil until softened. Add the tomatoes and crush with the back of a spoon. Stir in the vegetable stock, tomato puree and oregano. Season and simmer 20-25 mins until very thick.
For the pork, place the eggs and milk in a shallow dish. Whisk together with a fork. Mix together the breadcrumbs and 2 tsp sage on a plate. Spoon 1/4 flour onto another plate. Dip the pork in the flour, then in the egg mixture and finally in the breadcrumbs. Place on a baking sheet and chill 30 mins.
For the onion rings, mix together the remaining seasoned flour and sage. Dip the sliced onions in the remaining egg, then coat in the flour and sage mixture.
Heat the oil in a deep fryer or large saucepan to 375\u00b0F, or until a piece of bread browns in 60 seconds. Deep-fry the pork, in batches, 3-4 mins, until golden brown. Deep-fry the onion rings 1-2 mins, until pale golden. Drain on crumpled paper towels and serve immediately with the tomato dip.