Shanghai-Style Pork Chops

By WisconsinMike

Great Shanghai street food. Chop it into bite sized pieces and serve with toothpicks

Ingredients

• 1 lb pork tenderloin
• 4 eggs divided
• 1/2 t white pepper
• 2 T light soy sauce
• 1 T Shaoxing wine
• 1 1/2 T oyster sauce
• 1 t cornstarch
• Vegetable oil for deep frying
• 1/2 C A/P flour
• 1 1/2 C panko bread crumbs
• For the Dipping Sauce:
• 1 1/2 T light soy sauce
• 1 T dark vinegar
• 1/2 t sugar
• 1 t Worcestershire sauce
• 3 T water
• Chili oil to taste

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Rinse pork tenderloin and pat it dry with paper towel. Slice the pork about 2 inches thick on a 30 degree angle. Then pound the meat to about 1/2 inch thick. After trying this recipe, I would pound it a little thinner...like 1/4 inch.

Step 2

Marinate the pork chops with 2 beaten eggs, 1/2 t white pepper, 2 T light soy sauce, 1 T Shaoxing wine, 1 1/2 T oyster sauce, and 1 t cornstarch. Mix everything well and marinate for at least 30 minutes.

Step 3

Prepare the dipping sauce. Add all ingredients, stir, and set aside.

Step 4

Add vegetable oil to a pan about 1 inch thick and heat to 350 degrees.

Step 5

Take the pork chop and dredge in flour, dip into egg, then press into panko on all sides until well coated. Refrigerate or freeze for 15 min before frying.

Step 6

Fry 1 1/2 min per side. Drain the pork chops, chop into bite sized pieces, and serve with toothpicks.