¼ cup liver spread
½ cup pickle relish
3 pcs jumbo hotdog, sliced diagonally
1-200g bar quickmelt cheese, sliced
salt & pepper to taste
1 ½ cups all purpose flour
2 pcs eggs, slightly beaten
1 ½ cups Japanese bread crumbs
Oil for frying
Mechado sauce, as a dipping sauce
- Cover pork loin pieces with GLAD® Cling Wrap and pound with a meat mallet until 1/8 ” thick.
- Apply a thin layer of liver spread on one side and put some pickle relish. Put about 5 – 6 pieces of sliced hotdog and top with sliced quickmelt cheese. Cover with other half and sprinkle with salt and pepper on both sides.
- Dredge in flour, shake of excess and dip in beaten eggs. Press meat pieces in bread crumbs making sure that all surfaces are well coated.
- Deep fry in oil, turning once or twice until cooked through and golden brown, approximately 6-7 minutes. The coating should be quite crisp. Drain on paper towels.