INGREDIENTS
1 1/4
lbs Pork shoulder, boneless
6
Asparagus spears
1
Fennel, small bulb
1/2 cup
Parsley, fresh leaves
1/2
Red onion, small
2
Eggs, large
2 tbsp
Lemon juice, fresh
3/4 cup
All-purpose flour
2 tbsp
Cornstarch
1
Kosher salt and freshly ground black pepper
1
Sea salt, Flaky
2 tbsp
Olive oil
3/4 cup
Vegetable oil
1 1/2 cups
Breadcrumbs, dried