I first stumble on this was when i went to India in late 90's. Over at Kochi, it was a popular dish at this hotel called Taj Malabar Hotel. But they use chicken instead of pork. I again tasted this when i went to Visakhapatnam in 2004 at this hotel called Dolphin Hotel. Again it was chicken cordon bleu. (They used chicken breast which made the dish a bit dry)
Recently, when i was in Thailand, Pattaya in 2009 and Phuket in 2010, i had the oppurtunity to taste Pork Cordon Bleu. Both times, it was at a fusion restaurant. In Pattaya, it was at Walking Street. In Phuket, it was along Patong Beach. I love the pork version better then the chicken so i experimented and enjoyed this dish when i'm home in Singapore. Here is the recipe.
(Makes 1 Pork Cordon Bleu)
2 slices Pork Loin Patty about 1 inch thickness
1 slice of Ham
1 slice of cheese
1 Packet Breadcrumbs (I can make 4 Pork Cordon Bleu)
Few florets of Broccoli
1. Using the back of your cleaver, flatten the pork loin patty. (They should expand in size to about 1.5 times)
2. Lay 1 patty on a plate, line the ham and cheese on top of it.
3. Lay the other patty over, sealing the ham and cheese in-between the patties
4. Place the pork into the egg liquid
4. Coat the pork with breadcrumbs and pan fry the patty till golden brown
5. While pan-frying, blanch the broccoli florets for about 5 mins in hot water, remove and place in ice bath
6. Serve the Pork Cordon Bleu with Broccoli and enjoy!