Authentic Homemade Pork Cutlet with “Our Flour”
Authentic Homemade Pork Cutlet with “Our Flour”
Crispy Pork Cutlet Made with ‘Our Flour’!
Thinking about what delicious dishes can be made using ‘Our Flour’, I realized my absolute favorite is pork cutlet! So, I decided to try making it with this special flour. This recipe uses ‘Our Flour’ for the coating, resulting in an incredibly crispy texture that’s both healthy and delightful. We’ll walk through the easy steps to achieve that perfect crispiness at home, along with a recipe for a rich, flavorful homemade sauce. Enjoy a taste of heaven with a crispy exterior and juicy interior!
Pork Cutlet Ingredients- 500g thick pork loin (choose a cut with good thickness)
- 1 cup ‘Our Flour’ Tempura Mix (for extra crispiness)
- 2 cups Panko breadcrumbs (have plenty on hand)
- 3 small fresh eggs
- A pinch of salt (for marinating the pork)
- A pinch of black pepper (for marinating the pork)
- Vegetable oil (enough to generously deep-fry the pork)
Special Pork Cutlet Sauce Ingredients- 2 Tbsp “Our Flour” all-purpose flour
- 1 Tbsp creamy peanut butter
- 1 Tbsp unsalted butter
- 3 Tbsp ketchup
- 2 Tbsp brown sugar (adjust to taste)
- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp vinegar
- 140ml water
- 120ml milk
- 2 tsp dried thyme (crushed)
- 1 tsp black pepper
- 2 Tbsp cream soup powder (for thickness and flavor)
- 1 tsp beef bouillon powder (for enhanced flavor)
- 2 Tbsp “Our Flour” all-purpose flour
- 1 Tbsp creamy peanut butter
- 1 Tbsp unsalted butter
- 3 Tbsp ketchup
- 2 Tbsp brown sugar (adjust to taste)
- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp vinegar
- 140ml water
- 120ml milk
- 2 tsp dried thyme (crushed)
- 1 tsp black pepper
- 2 Tbsp cream soup powder (for thickness and flavor)
- 1 tsp beef bouillon powder (for enhanced flavor)
Cooking Instructions
Step 1
Gather all your ingredients for making delicious pork cutlets. Fresh ingredients are the foundation of great taste!
Step 2
Cut the thick pork loin into your desired serving size (about 1 to 1.5 cm thick). After halving the cut, gently pierce the surface of the meat all over with a fork. This helps the marinade penetrate better and makes the pork more tender.
Step 3
Place the pork in a zip-top bag or a sturdy plastic bag. Use a rolling pin, the back of a knife, or a meat tenderizer to pound the pork. Be careful not to pound it too thin; aim for a consistent thickness of about 0.8 cm for a tender texture. Pound thoroughly for the best results.
Step 4
Lightly season one side of the pork with salt and pepper for marinating. Overlap the two pieces slightly so the seasonings gently infuse the entire cut.
Step 5
Prepare your dredging stations. In a wide dish, place the ‘Our Flour’ tempura mix. In another bowl, whisk the eggs until smooth to make the egg wash. In a third dish, place a generous amount of panko breadcrumbs.
Step 6
Coat the marinated pork evenly with the tempura mix on both sides. Gently shake off any excess flour.
Step 7
Next, dip the flour-coated pork into the egg wash, ensuring it’s fully coated. Let it sit for a moment to allow the egg wash to adhere properly before moving to the next step.
Step 8
Finally, it’s time for the panko coating. Place the egg-washed pork onto the panko breadcrumbs. Press down firmly with your hands, ensuring the panko adheres evenly and completely to the surface of the meat. Press well to prevent the breadcrumbs from falling off during frying.
Step 9
Now it’s time to fry! Pour enough vegetable oil into a deep pot to generously cover the pork cutlets. Heat the oil to about 170°C (340°F). You can test the oil temperature by dropping a small piece of breadcrumb; it should sizzle and float to the surface. Carefully place the pork cutlets into the hot oil, frying them until golden brown and crispy on both sides. Avoid overcrowding the pot, as this can lower the oil temperature.
Step 10
Let’s make the perfect sauce to accompany your cutlets! In a small saucepan, melt the unsalted butter and peanut butter over low heat. Once melted, add the ‘Our Flour’ all-purpose flour and stir constantly for 1-2 minutes until lightly browned, creating a roux. You should smell a nutty aroma.
Step 11
Gradually whisk in the milk, a little at a time, using a whisk or spatula to ensure a smooth, lump-free sauce base. Continue whisking until you have a smooth liquid.
Step 12
Add the ketchup, soy sauce, oyster sauce, vinegar, brown sugar, and all other sauce ingredients to the pan. Also, add the dried thyme and black pepper for extra flavor.
Step 13
Pour in the 140ml of water and simmer over medium-low heat, stirring occasionally, until the sauce thickens to your desired consistency. If the sauce becomes too thick, add a little more water or milk to adjust. If the taste is too strong, you can also adjust with more liquid. Finally, stir in the cream soup powder and beef bouillon powder for an extra boost of savory flavor and mix well.
Step 14
Slice the perfectly fried pork cutlets into bite-sized pieces and arrange them attractively on a plate. Serve with warm rice or a fresh salad for a satisfying meal.
Step 15
Your crispy and delicious homemade pork cutlets are ready! Enjoy your meal!
