Pork Schnitzel With Spicy String Beans And Caramelized Guavas

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Ingredients for 1 serving

Spicy string beans

• 6 pcs string beans, 3-inch cut to batons

• 1 medium red onion, finely slice

• 3 cloves garlic, crushed and minced

• 1 medium red bell pepper, julienned

• ½ thumb of ginger, julienned

• 2 Thai chilies, chopped diagonally

• ½ tbsp oyster sauce

• 1 tbsp soy sauce

• ½ tbsp white vinegar

• ½ tbsp brown sugar(optional)

• 2 tbsp oil

• Salt to taste

• ¼ cup water

Pork schnitzel

• 2 - 100 gs pork sirloin, flattened

• 1 tsp. ground cinnamon

• 2 tsp. curry powder

• 2 tsp oregano powder

• Salt and pepper to taste

• Breadcrumbs

• ½ cup AP flour

• Oil for shallow frying

• 1 egg

• ¼ cup milk or cream

Caramelized guavas

• 1 medium guava, ripe, sliced, deseeded if possible

• 2 tbsp white vinegar for deglazing



 Do the string beans first. 1. Sauté first onions, then garlic, then ginger until fragrant. 2. Then add red bell pepper then the Thai chilies until heat from chilies is apparent. 3. Add it string beans and mix well and leave for 2 minutes. Then add water and simmer. 4. While simmering add oyster sauce, soy sauce and vinegar. 5. Finish with sugar and salt to taste. Here you can choose to make it as spicy as you want (no sugar added) or sweet and spicy. 6. Set aside.


 The schnitzel. 1. With the flattened sirloin, rub cinnamon, curry powder, salt and pepper. You may add complementary spices but not too much so that each spice is able to stand out to create layers of flavor. Set aside 2. Prepare breading station. [ a. Mix egg and cream and mix well. Season lightly with salt. Set aside b. Season flour with salt and set aside. c. Prepare breadcrumbs. You can use panko or other brands or even make your own by using maybe sourdough or other breads using food processor. You can add herbs in it if you want.] 3. Heat oil on pan over med high heat. 4. Coat pork with flour, then dip in egg then in bread crumbs. 5. When oil is hot, lower heat to lowest or the flame just touching the bottom of the pan. 6. Shallow fry loins ‘till golden brown. This won’t take long since loins are evenly flattened. 7. Drain excess oil using paper towels to prevent sogginess and prolong crispiness.


 Guava time. 1. While the pork is being drained, heat separate pan or same cleaned, no oil pan used in frying, over med high heat. 2. Caramelized guavas ‘till enough char is seen but not roasted. 3. Put flame on high and add vinegar until vinegar has evaporated. 4. Set aside


 Plate everything as you like it.


 Good for 2. Or maybe just 1 for a solo dinner…

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