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Chinese style Pig in Boots

Silly name? Yes. Tasty? Yes! There was a piece of butterflied Pork Loin in the discount fridge an the supermarket and at £1.73 I though we could make something just a bit different with it. We had an Asian style dinner a few days ago so we had various bits & bobs to use up. So a bit of a fusion dish came to mind. A Beef-less Wellington crossed with hot Sushi sort of gig…..


Pork Loin, butterflied and flattened
Polish Salmon Pate
Dried Seaweed ( Dulce ), soaked to rehydrate
2 Eggs, beaten for an Egg wash
½ a White Onion, sliced and 3 cloves of Garlic, minced
Gluten free Bread, processed for Breadcrumbs
Hot Chilli powder
Oil to fry


(1) Gently fry the sliced Onion until translucent add the minced Garlic and fry over a low heat for a further 2 minutes.
(2) Set aside to cool.
(3) Mix the Breadcrumbs and Chilli and set aside.
(4) With a sharp knife cut two further slits through the thickest part of the meat so that you can open the fillet out flat. Batter it with a rolling pin if it won’t play.
(5) Spread the Pate over the inner surface of the meat so that you have an even layer about 4mm deep.
(6) Add a line of the Onions / Garlic in the centre of the meat stopping just short of the ends.
(7) Add a similar line of the Seaweed over the Onion / Garlic.
(8) Roll the fillet up so the there is a slight overlap and all the filling is encased.
(9) Coat on all sides with Egg wash and coat with Breadcrumbs.
(10) Lay of an over tray and place in a preheated oven at 170c.
(11) Cook uncovered for 25 to 30 minutes until the Breadcrumbs are starting to brown. If you have a probe you are looking for 75c in the middle of the roll. Don’t over cook as Pork fillet can become quite tough if it’s over done.

We served ours on a bed of stir-fried Vegetables and Rice noodles dress with Fish and Soy Sauce.

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