South Burnett Cuisine > Recipes > Pork Papillon
   
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Pork Papillon
     From the kitchen of Thelma Archibald, South Burnett Enterprise Centre

This recipe combines a range of some of the South Burnett's best produce:
butterfly pork steaks (the South Burnett is one of the largest pork producing
areas in Australia); peanuts (the region is also the centre of Australia's peanut
industry) and mandarins (nearby Gayndah is the largest mandarin-growing area
in the country). This dish is surprisingly simple to prepare but the unusual mix
of complementary flavours make it a guaranteed crowd-pleaser!

 
Ingredients for two servings:
  • 2 butterfly pork steaks
  • 1/2 cup bread crumbs
  • 1/2 cup finely ground peanut kernels
  • 2 eggs
  • 1/4 cup of flour
  • 1/2 cup olive oil

Ingredients for sauce:
  • 1/2 cup mandarin juice
  • 1/4 cup white wine
  • 1/4 cup of water
  • 2 teaspoons cornflour
  • 1/2 teaspoon finely ground pepper

Suggested accompaniment:

  • A leafy green garden salad

 
Method:
  • Beat the eggs together in a large bowl
  • Roll the pork steaks in flour, then dip each one into the beaten egg mixture
  • After this, coat each steak in the breadcrumb and ground peanut mixture
  • Heat the olive oil in heavy-based pan and fry each steak until the outside turns a golden brown
  • Remove from the heat, drain on a paper towel and keep warm
  • In a separate saucepan, place white wine in the pan over low heat and stir in the mandarin juice
  • Blend the cornflour with a little water in a small bowl and add to sauce in the pan, stirring until thickened. Season with pepper to taste
  • Place the steaks onto plates accompanied by a leafy green salad, and drizzle the sauce over each steak immediately prior to serving
  • Serve with a crisp white wine (recommended wine: Stuart Range Estates Semillon)

Pork Papillon

Above: Pork Papillon
by Thelma Archibald
of The South Burnett
Enterprise Centre,
Kingaroy

Recommended wine:
Stuart Range Estates
Semillon

 

 
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