Crispy Pork And Onion Rings With Chunky Tomato Dip

1. 1

   For the tomato dip, cook the onion 3-4 mins in the oil until softened. Add the tomatoes and crush with the back of a spoon. Stir in the vegetable stock, tomato puree and oregano. Season and simmer 20-25 mins until very thick.

2. 2

   For the pork, place the eggs and milk in a shallow dish. Whisk together with a fork. Mix together the breadcrumbs and 2 tsp sage on a plate. Spoon 1/4 flour onto another plate. Dip the pork in the flour, then in the egg mixture and finally in the breadcrumbs. Place on a baking sheet and chill 30 mins.

3. 3

   For the onion rings, mix together the remaining seasoned flour and sage. Dip the sliced onions in the remaining egg, then coat in the flour and sage mixture.

4. 4

   Heat the oil in a deep fryer or large saucepan to 375u00b0F, or until a piece of bread browns in 60 seconds. Deep-fry the pork, in batches, 3-4 mins, until golden brown. Deep-fry the onion rings 1-2 mins, until pale golden. Drain on crumpled paper towels and serve immediately with the tomato dip.

* Per serving · 4 servings · Values may vary.