Nut coated pork - not sticking
I attempted to cook my pork steaks with a nut crust but it didn't stick.
I used some honey and sesame seed coated cashews and blended them finely. Then I griddled the pork steaks until they had couloured and then dipped them in the nut mixture but when I put them back on the griddle it just all come off and stuck to the griddle. I thought if I had put the nut mixture on from the beginning it would of burnt before the pork was cooked.
Should I of dipped the pork steaks in egg and then in the nut mixture and onto the hot griddle?
First problem: Cooking the pork ahead of time seared the meat. You're not going to get anything other than cornstarch to stick to meat that's already been seared.
Second problem: The sugar syrup that made the sesame seeds stick to the cashews is also disrupting the ability of the cashews to stick to the meat. I'd try just using a mixture of toasted sesame and cashew, ground fine in the blender.
Best bet is to egg wash, then nuts, just like if you were doing it with a regular seasoned flour mixture.
I usually coat pork tenderloin in pistacios and never had a problem, I just pulse them until they are somewhat of a chunky type dust. season my pork with salt and pepper and some olive oil and just roll the tenderloin back and forth over the nuts until its all coated.
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