Breaded Pork Pockets

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Breaded Pork Pockets


1 kilo pork Loin, butterfly cut

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


  1. Cover pork loin pieces with GLAD® Cling Wrap and pound with a meat mallet until 1/8 ” thick.
  2. 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.
  3. 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.
  4. 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.