lastic wrap. Using mallet, pound pork slices to 1/4-inch thickness
the skin of the pork until it caramelizes or becomes
rying pan and fry the pork slices over a high heat for
rispy shallots and breadcrumbs. Dredge pork slices in flour, shaking off excess
arlic mixture all over pork.
Place pork, fat side down, in
live oil. Rub evenly over pork. Let stand 15 minutes.
cut the pork tenderloin into 1 inch thick slices. Cut the cooled
ay through (basically butterflying.) Pound pork with a meat mallet until
r dutch oven.
Add pork slices, cook 3 - 5 minutes. Must
To marinate the pork:
Blend cilantro, brown sugar
ven to 475\u00b0F. Place pork rind, fat-side down, on
large skillet. Add pork slices. Cover pork with half the olive oil
n a large bowl. Add pork tenderloin; turn to coat. Cover
evelop.
Lightly pound the pork slices until slightly flattened. Sprinkle with
epper in a bowl. Add pork slices and mix to coat with
Cut the pork in 2 cm/3/4 inch slices, place cut side
Combine pork, chili sauce, garlic, ginger and
rocesssor. Mix in oil. Place pork in baking dish. Spread herb
e tenderloin into 1\"-thick slices. Smack each slice with the
>Rub spice mixture over pork.
Place in large