Gord Kahle's Linley Valley Pork sirloin with creamy miso mushrooms.
Heritage Chef Gord Kahle’s approach is underpinned by his respect for technique, quality local ingredients, and sustainability drive.
Ingredients
- 2 x Linley Valley Pork Sirloins (160-180g per person)
- 3 x eggs, beaten
- Plain flour 100g (1 cup)
- Panko bread crumb (200g / 2 cups)
- King oyster mushrooms from The Mushroom Guys (400g)
- Crème fraîche (200g)
- Miso paste (2 tablespoons)
- Bunch of spring onion
- Canola oil (250ml)
- Bunch of flat leaf parsley
- Salt, pepper, butter and cooking oil
- 100ml milk
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