Spicy Pork Cutlet: Homemade ‘Extreme Fire’ Style

Recreating the Legendary Spicy Pork Cutlet from Shin*bang at Home!

I’ve always wanted to try the famous ‘Shin*bang Extreme Fire Pork Cutlet,’ but it’s restricted to those aged 19-65. Since I haven’t had the chance to taste the original, I decided to recreate its legendary extreme spiciness at home! While the ingredients were a bit pricey, the thrill of making it myself was worth it. This recipe is for all the spice lovers out there!

Recipe Info

Category : Main dish
Ingredient Category : Pork
Occasion : Everyday
Cooking : Deep-fry
Servings : 1 serving
Cooking Time : Within 30 minutes
Difficulty : Intermediate

Pork Cutlet Ingredients

200g pork loin
2 pinches salt
Pepper to taste
All-purpose flour (thinly milled) as needed
1 egg
Panko breadcrumbs as needed
5ml milk
Frying oil (canola oil recommended) as needed

Extreme Fire Sauce Ingredients

15g minced green onion
15g minced garlic
150ml store-bought tonkatsu sauce
100ml corn syrup (mulyeot)
20ml oligosaccharide
20ml ketchup
10ml mustard
30g dried Bhut Jolokia peppers
30g dried California Reaper peppers
Capsaicin sauce to taste (adjust spiciness)

Cooking Instructions

Step 1

Prepare the pork loin, the star of our dish. Using a meat mallet, flatten the pork loin to about 0.5cm thickness by pounding it against the grain. If you don’t have a meat mallet, you can use the back of a heavy pot or the flat side of a knife. Flattening the meat evenly is key to ensuring it cooks through quickly.

Step 2

Dust the flattened pork loin evenly with all-purpose flour, ensuring it coats both sides. Gently shake off any excess flour. This initial layer of flour helps the subsequent wet batter adhere better.

Step 3

Next, dip the floured pork loin into the egg wash. Whisk one egg in a bowl until smooth, then submerge the pork, making sure it’s fully coated. The egg wash acts as a binder for the breadcrumbs.

Step 4

Now, for the breadcrumb coating. Lightly sprinkle the 5ml of milk over the panko breadcrumbs, just enough to slightly moisten them – they shouldn’t be soggy. Press the moistened panko firmly onto both sides of the pork loin, ensuring a thick, even coating. Pressing down helps the breadcrumbs stick securely during frying.

Step 5

It’s time to fry the cutlets to a golden brown perfection. Heat about 2-3 inches of frying oil (canola recommended) in a deep pan or pot to 160-170°C (320-340°F). If you don’t have a thermometer, test the oil by dropping a panko crumb; it should sizzle and float immediately. Carefully place the breaded pork cutlets into the hot oil. Fry for about 4-5 minutes per side, or until the crust is a beautiful golden brown and the pork is cooked through. Avoid overcrowding the pan, and adjust the heat if needed to prevent burning.

Step 6

While the cutlets are frying, let’s prepare the ‘Extreme Fire Sauce.’ In a small saucepan, heat a little cooking oil over medium-low heat. Add the minced green onion and minced garlic, and sauté until fragrant, about 1-2 minutes. This step infuses the oil with their aromatic flavors.

Step 7

Once the aromatics are fragrant, add the store-bought tonkatsu sauce, corn syrup, oligosaccharide, ketchup, and mustard to the saucepan. Stir well to combine. Heat the sauce over medium heat, stirring constantly to prevent sticking, until it simmers. This forms the sweet and tangy base of our sauce.

Step 8

Now for the main event – the extreme heat! Add the dried Bhut Jolokia and dried California Reaper peppers to the sauce. If you dare, add capsaicin sauce to further increase the spiciness to your desired level. Simmer for a few more minutes to allow the flavors to meld. Once done, strain the sauce through a fine-mesh sieve to remove the pepper solids, leaving a smooth, fiery sauce. (Caution: Handling dried super-hot peppers and capsaicin requires care. Ensure good ventilation during preparation.)

Step 9

Arrange the freshly fried, crispy pork cutlets on a plate. Serve with rice and a side of fresh salad or your favorite accompaniments. Now, it’s time to enjoy the sauce your way! If you prefer to dip your cutlet, serve the sauce on the side. If you’re a ‘sauce-on-top’ person, generously pour the fiery sauce over the cutlets. Enjoy the exhilarating combination of extreme heat and crispy texture!