Simple Way to Crispy Pork Belly Chinese Sauce

Crispy Pork Cutlets

Try this crispy skin pork belly in a sweet asian marinade by taste member, 'cknight'.

Recipe Summary Crispy Pork Cutlets

I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.

Ingredients | Crispy Pork Belly Chinese Sauce

2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces

salt and freshly ground black pepper to taste

2 tablespoons all-purpose flour, or as needed

2 eggs, beaten

3 cups panko bread crumbs

2 tablespoons butter

⅓ cup diced dill pickles

1 jalapeno pepper, seeded and minced

1 bunch green onions, chopped, green tops reserved

1 pinch cayenne pepper, or to taste

1 ½ tablespoons all-purpose flour

1 ½ cups cold milk, or more as needed

1 teaspoon Worcestershire sauce, or to taste

¼ teaspoon freshly ground black pepper, or more to taste

½ cup vegetable oil for frying

salt to taste

Directions

Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.

Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.

Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.

Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.

Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.

Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.

Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

Info | Crispy Pork Belly Chinese Sauce

prep: 20 mins cook: 30 mins additional: 15 mins total: 1 hr 5 mins Servings: 4 Yield: 8 cutlets

TAG : Crispy Pork Cutlets

Meat and Poultry Recipes, Pork, Pork Tenderloin Recipes,