Fried Pork Cemita

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 1789kcal

Ingredients

Fried Pork Cemita

  • 8 oz Pork chops boneless
  • Salt to taste
  • Black pepper to taste
  • 1 cup All-purpose flour
  • 2 Eggs beaten
  • 1 cup Seasoned bread crumbs
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 2 cups Vegetable oil for frying
  • 2 Brioche buns
  • 1 cup Oaxaca cheese shredded
  • 1 Avocado sliced
  • ¼ cup Fresh cilantro
  • 1 Jalapeño pepper sliced
  • ½ cup Carrots peeled and cut into sticks or use baby carrots
  • 1 cup Hummus store-bought or homemade
  • 2 Pickle spears

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • ¼ tsp Vanilla extract
  • 1 cup Milk (whole or plant-based)
  • 1 cup Water
  • Ice cubes (optional, for serving)
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above. Season the pork chops with salt and black pepper on both sides.
  • In three separate shallow dishes, set up the all-purpose flour, beaten eggs, and breadcrumbs mixed with paprika and garlic powder. Dredge each pork chop in the flour, ensuring an even coating.
  • Dip the floured pork chops into the beaten eggs, coating them thoroughly.
  • Press the pork chops into the breadcrumb mixture, ensuring they are fully coated.
  • Heat vegetable oil in a large skillet over medium-high heat. Carefully place the breaded pork chops into the hot oil and fry until golden brown and cooked to an internal temperature of 150°F (66°C).
  • Once cooked, transfer the fried pork chops to a paper towel-lined plate to drain excess oil.
  • Slice the buns in half or separate them and lightly toast them.
  • Assemble the cemitas: Place a fried pork chop on the bottom half of each bun, sprinkle shredded Oaxaca cheese over the pork, add avocado slices on top, then add cilantro and jalapeños to each cemita. Close the sandwiches.
  • Prepare the Korean Banana Milk: Peel the banana and place it into a blender. Add maple syrup, vanilla extract, cold milk, and cold water. Blend until smooth and creamy. Taste the banana milk and adjust sweetness if needed by adding more maple syrup.
  • Pour the banana milk into glasses, adding ice cubes if you'd like it cold. Set aside.
  • Serve the fried pork cemita with carrots and hummus, pickle, and enjoy the refreshing Korean Banana Milk.

Nutrition

Calories: 1789kcal | Carbohydrates: 173g | Protein: 92g | Fat: 83g | Saturated Fat: 37g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 297mg | Sodium: 3266mg | Potassium: 2171mg | Fiber: 23g | Sugar: 29g | Vitamin A: 6970IU | Vitamin C: 29mg | Calcium: 555mg | Iron: 13mg

Fried Pork Cemita

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 1789 kcal

Ingredients
 
 

Fried Pork Cemita

  • 8 oz Pork chops boneless
  • Salt to taste
  • Black pepper to taste
  • 1 cup All-purpose flour
  • 2 Eggs beaten
  • 1 cup Seasoned bread crumbs
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 2 cups Vegetable oil for frying
  • 2 Brioche buns
  • 1 cup Oaxaca cheese shredded
  • 1 Avocado sliced
  • ¼ cup Fresh cilantro
  • 1 Jalapeño pepper sliced
  • ½ cup Carrots peeled and cut into sticks or use baby carrots
  • 1 cup Hummus store-bought or homemade
  • 2 Pickle spears

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • ¼ tsp Vanilla extract
  • 1 cup Milk (whole or plant-based)
  • 1 cup Water
  • Ice cubes (optional, for serving)

Instructions
 

  • Prep the ingredients per the instructions above. Season the pork chops with salt and black pepper on both sides.
  • In three separate shallow dishes, set up the all-purpose flour, beaten eggs, and breadcrumbs mixed with paprika and garlic powder. Dredge each pork chop in the flour, ensuring an even coating.
  • Dip the floured pork chops into the beaten eggs, coating them thoroughly.
  • Press the pork chops into the breadcrumb mixture, ensuring they are fully coated.
  • Heat vegetable oil in a large skillet over medium-high heat. Carefully place the breaded pork chops into the hot oil and fry until golden brown and cooked to an internal temperature of 150°F (66°C).
  • Once cooked, transfer the fried pork chops to a paper towel-lined plate to drain excess oil.
  • Slice the buns in half or separate them and lightly toast them.
  • Assemble the cemitas: Place a fried pork chop on the bottom half of each bun, sprinkle shredded Oaxaca cheese over the pork, add avocado slices on top, then add cilantro and jalapeños to each cemita. Close the sandwiches.
  • Prepare the Korean Banana Milk: Peel the banana and place it into a blender. Add maple syrup, vanilla extract, cold milk, and cold water. Blend until smooth and creamy. Taste the banana milk and adjust sweetness if needed by adding more maple syrup.
  • Pour the banana milk into glasses, adding ice cubes if you'd like it cold. Set aside.
  • Serve the fried pork cemita with carrots and hummus, pickle, and enjoy the refreshing Korean Banana Milk.

Nutrition

Calories: 1789kcalCarbohydrates: 173gProtein: 92gFat: 83gSaturated Fat: 37gPolyunsaturated Fat: 11gMonounsaturated Fat: 22gTrans Fat: 0.1gCholesterol: 297mgSodium: 3266mgPotassium: 2171mgFiber: 23gSugar: 29gVitamin A: 6970IUVitamin C: 29mgCalcium: 555mgIron: 13mg
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