Pork Scallops with Green Pepper Sauce

Name: Pork Scallops with Green Pepper Sauce
Ingredients: 600 gm pork scallops, trimmed of all fat; salt and white pepper to taste; 15 ml (1 tablespoon) garlic, minced; 250 ml (1 cup) green pepper, cut into small dice; 15 ml (1 tablespoon) fresh ginger, minced; 125 ml (1/2 cup) dry white wine; 125 ml (1/2 cup) cake flour; 1 large egg, beaten with 1 tablespoon of water; 250 ml (1 cup) dried bread crumbs; oil for frying; 30 ml (2 tablespoons) butter; 2 oranges, peeled and pith removed, cut into slices

Ring the change and notch up the flavour of pork scallops with this green pepper and ginger sauce. Serve with fried potatoes and a mixed salad. Dinner is served!

Published 16 December 2019

Method

Season the pork scallops with salt and white pepper. Blend the garlic, green pepper, ginger and wine to a paste. Place the pork in a glass dish and spread both sides with the paste. Cover and refrigerate for 6 hours.
Remove the pork from the glass dish and scrape of the green pepper paste. Reserve the paste.
Dip the pork scallops first into the flour, shake off excess flour, dip in the egg and then coat with the dry bread crumbs. Place on a tray lined with baking paper. Repeat with all the pork scallops. Refrigerate until ready to cook.
Make the sauce. Place the green pepper paste into a small saucepan and bring to the boil. Stir in the butter and simmer for a minute or two. Season to taste and keep warm
Heat the oil in a large frying pan and fry the scallops until golden on both sides. Serve with the sauce spooned over and garnish with the orange slices.