Before I get bludgeoned for using the wrong terminology, I know a ‘Goujon’ is by definition, a strip of fish or chicken which has been covered in breadcrumbs and deep fried. And yes, I know these weren’t covered in breadcrumbs and they are neither chicken nor fish, but I couldn’t think of a better word for them than Goujons. Plus, you could do this with chicken or fish and it would be equally delicious.
But quite frankly, it really doesn’t matter what you call these. Before you’ve called them anything they will have disappeared and your family will soon be asking for more. I know it might not seem like that will be the case with the apple slaw etc. but I promise you, you won’t have any leftovers.
I decided not to deep-fry the goujons as I really didn’t want the already rich pork meat to become overwhelmingly fatty so I fried every batch (about 4 batches) in 2tbsn of oil. I know that’s already a lot of oil but you can get away with using less or you could just very briefly fry them until they are super crisp and then pop in them in the oven to finish the actual cooking.
I chose to serve them on bread rolls with the slaw but a few oven baked wedges would also work. Actually, not thinking of it, this combo would also go REALLY well in a fresh tortilla wrap. I really loved how the fresh bread rolls, the crispy and salty pork and the sweet and crunchy coleslaw all complimented each other. And of course, chilli addict that I am, I had to add some hot sauce for spice but that is completely optional.
My husband said that these would go down very well with an ice-cold beer whilst watching the game and after speaking to a few more male friends, they all said that if their ladies were to serve them and their friends this whilst they get to sit in front of the TV (doesn’t sound too unfamiliar huh?), they will be eternally grateful (and they will probably give in to any requests you might have). And all the men reading this, don’t be alarmed, most women will be only too happy to have their men serve them this with a glass of chilled Chardonnay. A winner all-round, no?
500g (17.64 ounces) pork strips (often sold as stir-fry pork)
1 cup all purpose flour
Oil for frying
1/4 of a large cabbage (about 2 cups), shredded (I used red cabbage)
2 large carrots, shredded
2 granny smith apples, shredded
3/4 cup mayonnaise
2tbsn plain yoghurt
1 tsp wholegrain mustard
1tbsn lemon juice
Bread rolls or Tortilla wraps, to serve
hot sauce, to serve (optional)
- Coat the pork strips in the flour, salt and paprika.
- Heat the oil and fry the pork until crispy and cooked through. Set aside.
- Combine the shredded vegetables and apples with the mayo, yoghurt, mustard, honey and lemon juice. Season to taste.
- Half the bread rolls and toast them on the cut side (optional). Place a few spoonfuls of the apple slaw on one half of the bread roll followed by a few pork goujons and lastly some hot sauce. Enjoy!