While research states that jaffles originated in Australia, the chef and deputy editor of Pick n Pay Fresh Living magazine, Chad January, begs to differ. Jaffles are in the same category as biltong and chakalaka, he believes.
He shares his recipe for crispy pork with cheesy jaffles and pickled red onions. The food editor even takes it up a notch and uses two different cheeses and some spring onion for a burst of freshness. As this is quite decadent, the pickled onions cut through the richness beautifully, he adds.
READ: There is life beyond the professional kitchen says food editor
Ingredients for crispy pork
- 500g deboned pork leg or pork fillet, cut into chunks
- Salt and milled pepper
- 1 Tbsp (15ml) chilli flakes
- ½ cup (125ml) cake flour
- ¼ cup (60ml) corn flour
- 1 egg, whisked
- Vegetable oil for deep frying
Pickled onions
- 1 red onion, sliced
- 1/3 cup (80ml) white vinegar
- 2 Tbsp (30ml) white sugar
Cheesy jaffle
- 1 cup (250ml) grated mature cheddar
- 1 cup (250ml) grated mozzarella
- 2 spring onions, sliced
- 1 tsp (5ml) chilli flakes (optional)
- 8 slices regular white bread, buttered on one side only
- Fresh basil and lime wedges for serving
Method
- Toss together pork, seasoning and chilli flakes and mix well.
- Combine cake flour and corn flour in a separate bowl.
- Dip pork in batches into flour mixture, then into egg and back into flour mixture. Make sure to coat all pieces evenly.
- Deep-fry in batches in hot oil for about 3-4 minutes each or until golden and cooked through. Drain on paper towel, sprinkle with salt and set aside.
- Heat vinegar and sugar in a saucepan and stir until sugar dissolves.
- Pour over onions and set aside for at least 10 minutes to pickle.
- For the Jaffles: combine both cheeses, spring onion and chilli flakes together.
- Place 1 slice of bread, buttered side down into a greased jaffle iron.
- Fill with a generous helping of cheese mixture and top with the second slice of bread, butter side facing up.
- Close jaffle iron and secure tightly.
- Cook over medium heat on the stove for about 4-5 minutes per side or until golden and cheese has melted. Repeat with remaining bread and cheese mixture. (Remember that jaffles will tend to cook faster after the first one as the jaffle iron retains a lot of heat, so keep an eye on them).
- Place cheesy jaffles, crispy pork and pickled red onions on a platter and garnish with fresh basil and limes. Serve immediately.
