Crispy Nestum Pork with anchovy soup

Don't mind the misbehaving picture, just refuse to rotate to the right side. Been under the radar for some time...well I was cooking some great dishes but just got gobbled up before I can snap some shots.  This crispy Nestum pork is the lucky one.

Anywho, this is a simple and a quick dish to prepare and I pared it with some steaming anchovies soup.

                                   



300g of ½ inch thinly sliced pork
2 tsp chili powder
1/2 tsp turmeric powder
1 tsp salt
½ tsp pepper
1 tsp sesame oil1 tbsp cornstarch
1 tbs rice flour

enough oil for frying

Marinate the meat with the rest of the ingredients for about 20 min. 
If the mix is too dry, just wet it with a tablespoon of water.
In a wok, heat enough oil  to deep fry the pieces till golden brown. Drain the pieces in a kitchen towel.

To prepare the Nestum coating:

30g (or more) of butter
10 (or more) bird's eye chili 
5 sprigs  of curry leaves
5 (or more..definitely more) tbs of Nestum

In a heated wok add the butter, add the chili and curry leaves and give it a good stir. When the curry leaves appears to be crispy, add the nestum and stir fry it until golden brown. 

Add the prepared pork and give a good toss to coat the evenly.

Done. Serve with rice and soup.

For the anchovy soup, simply pound a handful of  anchovies and set aside.
In a pot, heat some oil about 2 tsp and add some chopped garlic. Fry till crisp then add the pounded anchovies and continue till fairly crisp. Pour about 3 cups of water. Add some salt and pepper to taste. When the soup is boiling add some romaine lettuce or any greens of your choice. Done.

Enjoy...jue