
Cheesy Creamy Pork Pockets
Ingredients
Cream Cheese Sauce
- 1 pc Onion, chopped finely
- 4 cloves Garlic
- 2 tbsp Maven Butter Salted
- 300ml Royal Victoria Dairy Whipping Cream
- 100g Royal Victoria Cream Cheese
- 1 tbsp Dried Oregano
- 1 slice Ham
- Salt and Pepper
Cheesy Pork Pockets
- 4 Pork loin slices
- 1/2 cup Mozzarella Cheese Block, grated
- 2 slices Ham (cut into smaller pieces)
- 1/4 cup Plain Flour
- 1/4 cup Fine breadcrumbs
- 1 Egg
- Frymax Coconut Oil
Procedure
Cream Cheese Sauce
- Melt the Maven Butter in a sauce pan, then cook the onion and garlic on low heat until the onions are translucent
- Add the ham and cook for one minute.
- Add Royal Victoria Dairy Whipping Cream and Royal Victoria Cream Cheese. Simmer until smooth consistency. You may adjust the consistency by adding more cream or milk.
- Add in the oregano then season with black pepper and salt.
- Remove from the heat and serve with the Cheesy Pork Pockets
Cheesy Pork Pockets
- Take the pork loin slices, and lay them on a board. If you wish, you can make them thinner by pounding with a mallet or knife. Place a small slife of ham and grated Mozzarella Cheese Block on the pork slice then fold over to make a parcel, press the edges together well.
- Take three different places, put flour on one, breadcrumbs on another and egg on the next. oCoat each parcel in the flour, followed by the egg, then coat in breadcrumbs.
- Fry the pockets in medium to high heat with Frymax Coconut Oil. Cook on both sides until golden brown. Total time is around 5 to 6 minutes.
- Degrease the pork pockets in some absorbent paper then serve with the Cream Cheese Sauce
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