550 g pork — smoked fillet
5 ml olive oil
sunflower oil — for deep-frying
flour — plain
500 ml flour — self-raising
1/2 tsp salt
1/2 tsp paprika
500 ml soda water
250 ml sour cream
30 ml honey
30 ml wholegrain mustard
30 ml fresh chives — finely chopped
salt and freshly ground black pepper
green chillies — thinly sliced
For the fritters, cut the pork into chunks of about 2cm x 2cm thick. Heat a pan over medium heat until hot. Add the olive oil and fry the pork chunks for a minute. Turn them over and cook for another minute.
Heat the sunflower oil for deep-frying to 180°C. Dust the pork in a bit of plain flour and shake off the excess. Combine the self-raising flour, salt, paprika, cayenne pepper and soda water. Whisk until smooth.
Dip each piece of pork into the batter and fry it in the warm oil for 2-3 minutes until golden and crisp. Drain them on kitchen paper and season with salt.
For the dip, whisk everything together and season to taste.
To serve, sprinkle the coriander and chilies over the pork and serve it with the dip on the side.
To test if your oil is hot enough when deep-frying; add a small piece of bread. If it starts to brown and sizzle straight away then it is ready to use. Always deep-fry in small batches, as you don’t want the oil to lose its heat due to the meat overcrowding the pot.
Article written by: Food24
Photo credit: Food24