Shanghai breaded pork chop
Souped Up Recipes · ♥ 5.1K likes · 114.2K views · 6 min video
Read about steaks and chops in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb boneless pork chop
Cut through the thin layer of fat around the edge of each chop so the silver skin does not shrink and the meat does not bulge.
Hit the meat lightly with the back of the knife to break the tough fibres, change angle, repeat, then do the other side.
- 1 tbsp soy sauce
- 1½ tsp paprika
- 1 tsp salt
- 1 tsp sugar
- 1 tsp garlic powder
- ½ tsp ginger powder
- ½ cup buttermilk
Marinate with soy sauce, paprika, salt, sugar, garlic powder, ginger powder and buttermilk.
- 3 tbsp all-purpose flour
- 1½ cup all-purpose flour
Stir 3 tablespoons of flour into the marinated pork to make a thin batter.
Flour batter and the lumpy coating
- ½ tsp salt
- 1 tsp white pepper
- 1 tbsp baking powder
- 2–3 tbsp water
Whisk the coating flour with salt, white pepper and baking powder, then drizzle in 2 to 3 tablespoons of water while stirring to form small lumps; rub the flour between the hands to even them.
Lift each piece with a fork into the flour, bury it, press firmly, shake off the excess and set on a rack.
Rest the coated pork 15 minutes so the dry flour bonds and sheds less in the fryer.
Fry two pieces at a time for 6 to 8 minutes, or until the outside is perfectly golden.