Pork Beignets with Apple Balsamic Sauce

Pork Beignets with Apple Balsamic Sauce

I rolled thinly sliced pork into balls, coated with semolia flour, and deep-fried them until crisp. The caramelized apple chunks are delicious!

Ingredients: 7-8 pork beignets

[Thinly sliced pork]
400 g
[★ Sake]
1 tablespoon
[★ Katakuriko]
1 tablespoon
[★ Grated ginger]
1 teaspoon
[★ Salt]
2/3 teaspoon
[★ Nutmeg, black pepper]
1/4 teaspoons of each
[Semolina flour (or bread flour)]
as needed
as needed
■ Caramelized apples
[Minced garlic]
1 clove
2 teaspoons
3 pinches
[● Sake]
1 tablespoon
[● Water]
2 tablespoons
[● Sugar]
2 teaspoons
[Cinnamon powder]
a small amount
■ Other:
[Balsamic sauce]
as needed (Recipe ID: 1714902)
[Mizuna or spinach]
as needed (blanched)


1. Finely chop the sliced pork, and transfer to a bowl. Add the ★ ingredients, and mix well. Divide into 7-8 portions, and flatten into circular patties. Cut the apple into 5 mm cubes.
2. Pour enough oil to submerge the balls in a frying pan, and turn the heat to medium-low. When the oil is heated, coat the meatballs with semolina flour and deep-fry.
3. Deep-fry for about 5-7 minutes until they are cooked through, and remove from the pan. Lay on a bed of blanched mizuna or spinach.
4. Heat butter in a separate frying pan. Add the cubed apple and ■ ingredients, and sauté over low heat for 3-4 minutes. Add the ● ingredients and continue sautéing over high heat until the liquid has evaporated.
5. Turn off the heat, and sprinkle with cinnamon powder, and it's done.
6. Drizzle with balsamic sauce, and serve with the caramelized apple chunks. Sprinkle with cinnamon powder and parsley if you like.

Story Behind this Recipe

I bought thinly sliced pork and made this dish.