Photograph of the finished Thăn heo chiên giòn rau quế

Vietnam · Thăn heo chiên giòn húng quế

Thăn heo chiên giòn rau quế

40 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork tenderloin Pork tenderloin 1.4 kg
  • Photograph of Thai basil Thai basil 160 g
  • Photograph of Panko breadcrumbs Panko breadcrumbs 360 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Flour Flour 180 g
  • Photograph of Oil Oil 1.3 l
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce 200 g
  • Photograph of Lime Lime 2

Method

  1. 1 Slice the pork tenderloin into 1.5 cm thick slices, then pound them until they are 8 mm thick.
  2. 2 Marinate the sliced meat with salt, pepper, and half of the chopped basil for 30 minutes.
  3. 3 Pat the meat slices dry, then roll them in flour, dip them in egg, and coat them in breadcrumbs.
  4. 4 Deep-fry at 175 degrees Celsius for exactly 3 minutes on each side. Pork tenderloin is lean, so overcooking will dry it out.
  5. 5 Remove them to a rack instead of absorbent paper so that the underside doesn't get soggy from steam.
  6. 6 Fry the remaining basil leaves for 10 seconds, then sprinkle them on top and dip in sweet chili sauce with lime juice.

With an appliance

  • Air fryer 35 min

    Replace step 4: spray oil evenly, then steam in a hot air pot at 195 degrees for 11 minutes, flip at minute 6.

Start cooking