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Peel and halve the onion, cut into slices and toss in flour (1 teaspoon) and paprika (½ teaspoon). Clean / brush the mushrooms. Fry the pork loin steaks in peanut oil (1 tbsp) on both sides until golden brown, season with pepper and salt. and place on top of each toast, each coated with 1 teaspoon of mayonnaise. Stir the mushrooms in the pan with peanut oil (1 tbsp), season with ½ teaspoon stock and place on the plate. Stir the onion strips in peanut oil (1 tbsp) until they are golden brown and place on the plate. Serve the toast à la Pappa garnished with lemon wedge, tomato (4/4) and kiwi wedge.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.
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