Pork Karaage

Serves 4
Time 30 minutes (+ marination time)


500g pork fillet, sliced into medallions
3 cloves garlic, finely minced
2 tbsp ginger, finely minced
2 tbsp soy sauce
1 tbsp sake
1 tsp sugar
1 tbsp chilli sauce (sriracha)
Salt and pepper
½ cup potato flour
¼ cup cornflour
1 egg
2 tbsp black sesame seeds
2 tbsp white sesame seeds
Vegetable oil, for deep frying


To Serve:
¼ cup Japanese mayonnaise
2 tsp chilli sauce (sriracha)
1 tsp soy sauce
Lemon wedges, to garnish
Sliced spring onion, to garnish


Combine the pork with the garlic, ginger, soy sauce, sake and sugar in a bowl until evenly coated. Season with salt and pepper then cover and refrigerate for at least an hour.

Combine the potato flour and cornflour and sift over the marinated pork. Add the egg and sesame seeds and use your hands to combine.

Heat oil in a pot or wok to about 170°C. Carefully add in pieces of pork to the hot oil and fry, in batches, until golden and crispy all over. Remove with a sieve or slotted spoon and drain on paper towel.

In a small bowl, stir together the mayonnaise, sriracha and soy sauce until combined. Serve as a dipping sauce for the pork and garnish with lemon wedges and sliced spring onion.