Step 1: Prepare the Potatoes

1. Preheat the Oven: Set your oven to 200°C (400°F) to ensure it’s hot when you’re ready to roast the potatoes.
2. Season the Potatoes: In a large bowl, combine the potato wedges with paprika, coriander, turmeric, black pepper, dried basil, and a generous pinch of salt. Drizzle with vegetable oil and toss to coat evenly.
3. Roast the Potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 30-35 minutes, turning halfway through, until they are golden and crispy on the outside, yet soft on the inside.

Step 2: Prepare the Onion Marinade

1. Slice the Onion: Cut the onion into thin rings or half-rings.
2. Make the Marinade: In a small bowl, dissolve a pinch of sugar and salt in 2 tablespoons of vinegar. Add the sliced onions to the marinade and set aside for 15-20 minutes. This will give the onions a slightly tangy, sweet flavor, enhancing the stuffing for the pork pockets.

Step 3: Prepare the Pork Pockets

1. Prepare the Pork: Slice the pork fillet into thick pieces (about 1-2 cm), then carefully cut a pocket into each piece without slicing all the way through. This pocket will be filled later.
2. Caramelize the Onions: In a pan over medium heat, sauté the marinated onions until they become soft and golden. Remove from heat and allow them to cool slightly.
3. Stuff the Pockets: Stuff each pork pocket with a small amount of the caramelized onions and a small piece of butter. Season the outside of the pork with salt and black pepper.
4. Coat the Pork: Set up a breading station with flour on one plate and beaten eggs in a bowl. Dip each pork pocket first in the flour, shaking off any excess, and then in the beaten eggs to coat evenly.

Step 4: Cook the Pork Pockets

1. Heat a Pan: In a large skillet, heat a few tablespoons of vegetable oil over medium heat. When the oil is hot, add the pork pockets in batches.
2. Fry the Pork: Fry each side for about 3-4 minutes, until golden brown and cooked through. The butter inside the pockets will melt, adding extra moisture and flavor to the pork.
3. Rest the Pork: After frying, transfer the pork pockets to a plate lined with paper towels to remove any excess oil. Let the pork rest for a few minutes before serving to allow the juices to redistribute.

Step 5: Serve

Once both the potatoes and pork pockets are ready, serve them hot on a plate, garnished with fresh herbs if desired. The crispy, spiced potatoes complement the tender, juicy pork, creating a perfect balance of flavors and textures.