King of the Hill Beer infused BBQ Rub- Bobby's Pork Tempura Schnitzel

Directions

1. Trim fat off boneless pork loin chops.

2. On a large cutting board, lay a layer of plastic wrap down. Pat dry pork loin chops and lay on plastic wrap and cover with another layer of wrap.

3. Wrap a meat tenderizing mallet in plastic wrap and pound pork loin out to 1/4 inch thick.

4. Dust chips with 2 tbsp of King of the Hill Beer Infused BBQ Rub.

5. Set aside to rest

6. In a medium mixing bowl, combine soy sauce, honey mustard, mayo, and 1 tbsp of KTH Beer infused rub.

7. Whisk together until blended and transfer to a small soufflé cup for dipping.

8. In a heavy-bottomed pot, add about 2 inches of neutral oil from the bottom of the pot. Heat the oil to 350 °F degrees.

9. In a mixing bowl, add the ¾ c all-purpose flour and 1/4 cup of potato starch and mix thoroughly.

10. In another bowl, add the 1 large egg and mix in the cold ¼ c vodka. Then add the ¾ c carbonated water.

11. Carefully, add the wet batter into the mixing bowl and use the chopsticks to mix the batter in swift movements. Try to lift the bowl and move the bowl in round movements while stirring with the chopsticks. Make sure to not overmix the batter or your tempura will end up chewy. You should have some lumps in your batter. The mixing process should take no longer than one minute.

12. In a separate bowl, add the set aside 1/4 cup potato starch in a shallow bowl. Cover the pounded out pork loin cutlets in layer of potato starch.

13. Slowly lower pork cutlets into the batter by hand and cover thoroughly. Carefully lower the battered pork into oil.

14. Turn the pork loin over after two to three minutes. Remove from the oil and place on paper towels on a cooling rack.

15. Serve over white rice or with fries or mashed potatoes with Mustard Soy dipping sauce.