Crispy Baked Panko Pork Loin with Spicy Lemongrass & Ginger Sauce

Ingredients:
500g Pork Loin Steaks1 EggSalt Freshly Ground Black Pepper1 cup Panko Fry Light Sunflower Oil SprayFor spicy lemongrass & ginger sauce
1 Cup Onion - diced
1 Red Chili - sliced3 Garlic Cloves - pressed
1 Lemon Grass - bashed3 Stem Ginger - coarsely chopped (about 2 tbs)1/3 cup Lemongrass and Ginger Cordial (Bottlegreen brand)1/3 cup WaterFish Sauce
Directions:
Pound meat with a meat mallet or rolling pin until meat is about 1/4 inch thick.Sprinkle salt and pepper on both sides of pork, leave aside for at least 30 mins.Switch oven to broil.Place beaten eggs in a bowl.Spread panko breadcrumbs on a plate.Line a baking tray with parchment paper or foil.One by one, dip pork in beaten eggs then transfer to the plate with panko and coat thoroughly. Pour more panko on plate if not enough.Arrange pork on baking tray.Spray the pork with oil spray.Broil until browned (about 10 mins each side). Look closely as it will burn within seconds!For spicy lemongrass & ginger sauce:
Heat up a bit of oil in pan. Add onions and saute until soft.Add lemongrass, garlic and chili, fry until fragrant.Mix in stem ginger, cordial and water. Bring to boil then lower heat and leave to simmer for about 15 mins.Add fish sauce to taste. Pour onto baked pork loins and serve! Comments:
This sauce is on the dry side, so I would suggest using less onions or just add more cordial and water. But I personally prefer more onions as the flavoured onions were delicious with the pork and rice.