Craving a truly satisfying meal that's both crispy and juicy? Look no further than our recipe for incredibly delicious fried pork cutlets! This classic dish is easier to make than you think, delivering a perfect balance of textures and flavors that will leave you wanting more. We'll guide you through creating perfectly tender pork, encased in a flawlessly crisp, golden-brown crust – a culinary experience that's sure to impress. Forget takeout; with simple ingredients and our easy-to-follow instructions, you can achieve restaurant-quality results right in your own kitchen.
Prepare to be amazed as you transform ordinary pork into an extraordinary meal. From selecting the ideal cut of meat to mastering the perfect frying technique, we'll cover every detail to ensure your success. Ready to embark on this culinary adventure and create the crispiest, juiciest fried pork you've ever tasted? Let's dive into the step-by-step process!
Tools Needed
- Knife
- Meat tenderizer (optional)
- Frying pan
- Two trays
Ingredients
- Pork cutlet meat
- Soy sauce
- Oyster sauce
- Sake
- Garlic
- Curry powder
- Potato starch: 1 piece
- Salad oil
- Sesame oil
- Pepper
- Blanched basil
Step-by-Step Instructions
Step 1. Prepare the Pork
- Make diagonal cuts across the pork to tenderize and allow even cooking. Flip and repeat cuts in the same direction.
- Cut the pork into two equal pieces for easier handling and even cooking.
- Pound the pork with the hardest part of your palm to tenderize it. Don't use a meat tenderizer unless you prefer.
- Season the pork with soy sauce, oyster sauce, sake, garlic, and a small amount of curry powder (or Wu Shan Fen). Mix well, ensuring the seasoning gets into the cuts.
- Generously sprinkle potato starch over both sides of the seasoned pork, pressing lightly to help it adhere. Use a separate tray for the pork to avoid excess moisture and ensure crispiness.
Step 2. Fry the Pork Cutlets
- Heat a mixture of salad oil and sesame oil in a frying pan. Once hot, carefully place the pork cutlets in the pan.
- Fry the pork until golden brown on one side, then flip and fry the other side. Adjust the position of the cutlets midway to ensure even cooking.
Step 3. Drain and Finish
- Remove the fried pork from the pan and let it drain on a rack or paper towels.
Step 4. Serve
- Serve the crispy fried pork with pepper and blanched basil.
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- Using two thinner pieces of pork instead of one thicker piece is fine.
- Don't use too much curry powder; a little aroma is sufficient. Wu Shan Fen is a good alternative.
- Using a separate dry tray for the starch-coated pork helps achieve maximum crispiness.
- A 50/50 mix of salad oil and sesame oil enhances the flavor and crispness of the fried pork.
- Gently repositioning the pork cutlets during frying ensures even browning and crispiness.
Nutrition
- Calories: approximately 400-500
- Fat: 25-35g
- Carbs: 20-30g
- Protein: 25-30g
FAQs
1. How do I ensure my pork cutlets stay juicy?
Don't overcook! Use a meat thermometer to check for doneness (internal temperature of 145°F or 63°C). Also, pounding the cutlets to an even thickness helps them cook evenly and prevents dryness.
2. How can I achieve extra crispy cutlets?
Make sure your pork is completely dry before breading. Use a double-breading method (flour, egg, breadcrumbs) and let the breaded cutlets rest for a few minutes before frying. Fry in hot oil (350°F/175°C) for a crispier exterior.
There you have it – perfectly crispy and juicy fried pork cutlets, made easy! This recipe is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. Now go forth and enjoy the delicious fruits of your labor!