Directions

To Prep

1. Cut the sandwich bread into quarters, and leave them out to dry for at least a couple of hours. Flip the bread squares over one halfway through the drying process.
2. When the bread is ready, we’ll prepare the pork. In a mixing bowl, combine the pork, soy sauce, cornstarch, pepper, garlic and coriander stems. Mix well to evenly combine all the ingredients. Alternatively, you could just process them in a food processor until smooth.
3. Using a spoon, spread some of the minced pork mixture over the bread squares. Make sure not to spread the pork too thickly, you’ll want the layer of pork to be the same thickness as the bread at most.
4. Place a coriander leaf onto each pork toast, and firmly press so that the leaf sticks to the minced pork.

To Cook

1. In a wok or deep pan, pour enough oil to be 2-inches deep and set the heat on medium high. Check if the oil is hot enough by dipping a wooden chopstick into the oil. The oil is ready when there is a steady stream of bubbles rising from the tip of the chopstick. If you have a deep fryer, set the temperature for 170°C.
2. Crack the eggs into a bowl and beat lightly. Dip the bread, pork side down, into the egg wash and quickly transfer into the hot oil (also pork side down).
3. Flip the pork toast over after about 2 minutes – the pork should be cooked and a golden brown color. Allow the bread on the underside of the pork toast to brown and remove from the hot oil with a slotted spoon. Place the pork toast on some kitchen towels to remove any excess oil.
4. Repeat until all the pork toasts are done. Allow to slightly cool before serving the your dipping sauce of choice.