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Crispy Pork Trio
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Crispy Pork Trio celebrates pork in three irresistible styles - crackling chicharon, smoky Thai-style strips, and golden tonkatsu chops - each delivering bold flavour and crunch in every bite.

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Ingredients

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Chicaron

Fried Garlic Pepper Pork Thai-Style

Pork Chops Tonkatsu

Created By:
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James Brown

 Executive Chef, Unilever Food Solutions, UK & Ireland

Crispy Pork Trio celebrates pork in three irresistible styles - crackling chicharon, smoky Thai-style strips, and golden tonkatsu chops - each delivering bold flavour and crunch in every bite.

...

Preparation

  1. Chicaron

    • Cut pork belly into 2-inch strips and score the meat side.
    • Boil with Knorr garlic puree, bay leaves, Knorr Intense Citrus Flavours and lime zest and salt for 40–50 minutes.
    • Once the water evaporates, continue cooking to render the fat.
    • Fry in its own fat until dark golden and bubbly.
    • Drain and serve with chimichurri.

  2. Fried Garlic Pepper Pork Thai-Style

    • Place the sliced pork in a bowl. Add Knorr Intense Smoke Flavours, Knorr Professional Sweet Chilli Dipping Sauce and Knorr Professional Ham Bouillon Paste, ground black pepper and cooking oil.
    • Mix well and let it marinate for about an hour.
    • Add breadcrumbs and water into the marinade bowl. Combine well.
    • Heat oil in a pan over medium heat. Fry the pork until golden brown on both sides. Remove and drain excess oil.
    • Fry the garlic until golden brown. Set aside for garnish.
    • Serve fried pork with fried garlic, steamed sticky rice, and nam jim jaew dipping sauce.

  3. Pork Chops Tonkatsu

    • Season pork loin chop with Knorr Professional Chicken Bouillon Powder and ground black pepper.
    • Breading: Mix flour with beaten egg and cold water into a thick batter, dip the pork coat with panko and sesame seeds.
    • Heat oil to 170–180°C. Fry each cutlet for 3–4 minutes per side until golden brown and crispy.
    • Let rest on a wire rack or paper towel to drain excess oil.
    • Slice into strips then serve with shredded cabbage, red radish, lemon wedges and micro greens.
Created By:
No Chef Image

James Brown

 Executive Chef, Unilever Food Solutions, UK & Ireland
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