(edited and re-published) This Ginger Pork Cutlet really hits the spot when I’m craving for something salty and fragrant to go with rice.
Cooking cutlets is for me a little more involved. There’s the trimming of fat, the thinning of the meat to cutlet-thickness, and the pan-frying followed by sauce-making. But is it worth it? YES. Enjoy!
Ginger Pork Cutlet
6-8 pork cutlets, fat trimmed off (you can buy pork chops then slice them in half to as close to 1/4 inch thickness)
ginger,* 3-5 thin slices
light soy sauce, 2 teaspoons
rice wine, 2 teaspoons
rock sugar, 2 teaspoons
vegetable oil, 1 tablespoon
*A nice variation would be substitution of ginger with a trio of minced garlic, red chilli, and spring onion
1. Mix soy sauce, rice wine, and rock sugar together. Add ginger slices to infuse. Set aside
2. Marinate pork cutlets lightly with salt, and then a thin layer of cornflour, for at least 15 minutes.
3. Heat oil in frying pain on medium heat.
4. Pan fry pork cutlets. When nicely browned on one side, flip, and add soy sauce mixture including ginger slices over cutlets, caramelizing the meat.
5. When other side is brown, flip cutlets back to cook away any juices that may have oozed from the meat. Pork needs to be cooked thoroughly before consumption.
6. Serve with white rice, or a light salad with sesame dressing.