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1
Put all the liquids, sugar and jalapeno into a blender and mix well.
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2
Add the cilantro, parsley, basil and mint and pulse 5 to 6 times.
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3
Cooks Note: To pulse: the blender should be turned on to high speed, then turned off.
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4
Add the garlic and pulse 3 more times.
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5
Remove the sauce from the mixer to a bowl and let rest for 1 hour before usage if possible.
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6
Tempura:
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7
In mixing bowl, mix all the dry ingredients together, blending well.
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8
Next, whisk in the egg, soda water, and vinegar.
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9
Keep the tempura cold until using, then stir again.
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10
Pork:
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11
In a mixing bowl, add the buttermilk and Cajun spice and whisk well.
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12
Add the pork and marinate for 20 to 30 minutes.
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13
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F and the oven to 300 degrees F.
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14
Remove the pork form the marinade and add it to the tempura batter.
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15
Remove the pork from the batter, 1 slice at a time, and carefully add to the hot oil.
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16
Fry until golden brown, 4 to 5 minutes.
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17
Cooking the pork should be done in 2 to 3 batches.
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18
Arrange the pork on a sheet pan and keep it warm in the preheated 300 degree F oven.
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19
After all the pork has been cooked, portion the pork onto serving plates and serve with the sauce.
