rosemarie pork medallions

i went to the supermarket last night and got a nice cut of pork. i believe this is the small part near the pork chops.

rosemarie pork medallions

3/4 kilo pork meat, cut into 1/2 inch medallions
1/2 cup flour
1/2 cup corn starch
1 egg
rosemarie
parsley
ground annato seeds (atsuete)

clean the pork. add salt and pepper and let stand for about 15 minutes.

prepare the batter.
lightly beat the egg. mix the flour and cornstarch. add a pinch of ground annato seeds to improve color. mix until smooth and free of lumps. add water if too thick. add a pinch of rosemarie and chopped parsley into the batter.

heat pan with about 2 cups of oil or enough for the pork to fry evenly.

coat pork slices one by one evenly on both sides. slide into the hot pan with oil. fry in medium to high heat till golden brown. dry the pork medallions on paper towel. serve hot.

dipping sauce may be any sauce found in your food cabinet. we used vinegar with chopped fresh garlic and crushed black pepper.