24/09/2026
A delicious vision, inspired by the change in season, it’s not quite cool enough for winter comfort food, but celeriac season is coming and this is a wonderful way to use it. 🥰 let me know if you will be giving this a go! 🙌
Crispy Breaded Pork with Hot and Tangy Celeriac Remoulade
Ingredients
For the Pork
4 pork loin steaks, (150g–200g each, about 2cm-5cm thick)
65g flour, seasoned with 1/2tsp cajun seasoning
1 beaten egg
50g panko breadcrumbs (for dredging)
Salt
Neutral oil for frying
For the Remoulade
1celeriac (approx. 500g, peeled and cut into thin matchsticks)
1 lemon (juiced)
4 tbsp mayonnaise + 4 tbsp plain Greek yoghurt (a 50/50 split for a lighter flavour)
1 garlic clove, (crushed)
1 tsp Dijon mustard
2 tsp Cajun seasoning
1–3 tsp hot sauce
6 gherkins (sliced, plus 2 tbsp pickling liquid)
10g dill (chopped)
Salt and pepper
Instructions
1. Make the Remoulade
* Prep celeriac: Toss the matchstick celeriac in the lemon juice immediately to stop browning.
* Mix: In a separate bowl, whisk the mayonnaise, Greek yoghurt, garlic, mustard, Cajun seasoning, hot sauce, gherkins, pickling liquid, and dill together. Season with salt and pepper.
* Combine: Stir the lemon-coated celeriac (along with any excess juice) straight into the yoghurt-mayo sauce until fully coated.
2. Cook the Pork:
Coat pork: Put your beaten egg, flour, and panko bread crumbs into 3 seperate bowls.Season pork steaks with salt. Dip into in seasoned flour, dip in beaten egg, and press firmly into the panko crumbs. (dip it back into the egg after the first panko and then back into the panko if you want double crunch!)
Fry: Fry in 5cm of medium-high heat oil
(170°C–180°C) for 3–4 minutes per side until golden. Rest for 5 minutes, slice,
and serve alongside the light remoulade.
Enjoy it people!
