Shanghai-style pork cutlet, or "Shanghai Pai Gu," is a beloved crispy and tender dish. Here’s a simple guide to mastering it at home.
Ingredients: 300g pork loin (sliced 1cm thick), 1 egg, 1 cup flour, 1 cup panko breadcrumbs, salt, pepper, and oil for deep-frying.
Steps:
1. Prepare the Pork: Tenderize the pork with a meat mallet until 0.5cm thick. Season with salt and pepper.
2. Breading Station: Set up three plates: flour, beaten egg, and panko. Coat the pork first in flour, dip in egg, then press firmly into panko for an even crust.
3. Resting: Let breaded pork rest for 5 minutes to ensure the crust adheres.
4. Frying: Heat oil to 170°C. Fry pork for 3–4 minutes per side until golden brown. Drain on paper towels.
Serving Tips: Enjoy with Shanghai’s signature sweet and sour dipping sauce, or pair with rice and a side of shredded cabbage. For extra flavor, marinate the pork in soy sauce and ginger before breading.
This crispy, juicy cutlet is a crowd-pleaser—perfect for a quick, delicious meal!
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