Nostalgic Western-Style Pork Cutlet Sauce
Nostalgic Western-Style Pork Cutlet Sauce
#WesternStylePorkCutlet #HomemadePorkCutletSauce #EasyPorkCutletSauce #ShrimpAndVegetableStirFry #HomeCooking
Introducing a recipe for a rich, Western-style pork cutlet sauce that will evoke childhood memories. With cream soup, teriyaki sauce, and ketchup, you can easily and quickly create a delicious pork cutlet sauce without the need for a flour roux. For a side dish, prepare a delightful garnish of stir-fried shrimp and vegetables using frozen ingredients. The harmony of the thick, flavorful pork cutlet sauce, reminiscent of old Western-style diners, and the fresh stir-fried vegetables is superb. Enjoy a perfect meal with warm cream soup, bread, or rice. It’s also perfect for creating a home restaurant atmosphere on busy days because it’s so easy to make.
Pork Cutlet Sauce Ingredients- 3 Tbsp Cream Soup Powder
- 1 Tbsp Vegetable Soup Powder
- 2 Tbsp Teriyaki Sauce
- 1 Tbsp Ketchup
- 1.5 cups Water (approx. 300ml)
Shrimp and Vegetable Stir-Fry (Garnish) Ingredients- 100g Frozen Mixed Vegetables
- 100g Frozen Shrimp
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Dried Basil
- 3 Tbsp Olive Oil
- A drizzle of Truffle Oil (to taste)
- 100g Frozen Mixed Vegetables
- 100g Frozen Shrimp
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Dried Basil
- 3 Tbsp Olive Oil
- A drizzle of Truffle Oil (to taste)
Cooking Instructions
Step 1
First, let’s prepare the shrimp and vegetable stir-fry to serve alongside. Heat 3 tablespoons of olive oil in a pan, add the frozen mixed vegetables and frozen shrimp, and stir-fry over medium-high heat. Ensure the ingredients are evenly coated with oil as you stir-fry.
Step 2
Once the vegetables and shrimp are somewhat cooked, season with salt, pepper, and dried basil. If you have herb salt, using that is a simple way to add flavor.
Step 3
When the shrimp are plump and cooked, and the vegetables are still crisp-tender, remove from heat and set aside. This is how you easily complete a delicious garnish.
Step 4
Now, let’s make the pork cutlet sauce! In a pot, combine 3 tablespoons of cream soup powder and 1 tablespoon of vegetable soup powder. Pour in 1.5 cups of water and whisk continuously over low heat to dissolve any lumps.
Step 5
Once the soup thickens to a sauce-like consistency, reduce the heat to very low. Add 1 tablespoon of ketchup and 2 tablespoons of teriyaki sauce. Stir continuously to prevent burning and ensure the ingredients are well combined.
Step 6
It will start as a light color but gradually turn a rich brown as you stir over low heat, completing your delicious pork cutlet sauce. A major advantage is that thanks to the cream soup powder, you can achieve a thick sauce easily without making a roux. If you don’t have teriyaki sauce, you can substitute it by mixing soy sauce, sugar, and ketchup in a 1:1:2 ratio.
Step 7
Arrange the prepared shrimp and vegetable stir-fry attractively on a plate or in a serving dish.
Step 8
For the pork cutlet, we’re using a store-bought breaded pork loin cutlet suitable for air frying. Air frying it results in a crispy exterior and a moist interior. Its considerable thickness makes it worthy of being called a ‘steak pork cutlet’.
Step 9
Instead of just placing the thick pork cutlet, we’ve added some fried rice from the freezer to one side of the plate for a more substantial presentation. Then, place the golden-brown fried pork cutlet on top.
Step 10
Finally, generously pour the warm, homemade pork cutlet sauce over the pork cutlet to complete this classic Western-style dish! The sweet, sour, and savory sauce is exceptional. The accompanying shrimp and vegetable stir-fry is delightful on its own, but a little sauce or a drizzle of balsamic glaze will add even more complex flavors.
