Macau Fried Pork Chop
Golden and crispy exterior envelops tender and juicy pork chop. A Macau-style dish that blends Portuguese flavors, giving a satisfying crunch with every bite.
Ingredients
10 items- Pork loin 400 g
- Light soy sauce 2 tbsp
- Cooking wine 1 tbsp
- Sugar 1 tsp
- White pepper ½ tsp
- Garlic 1 clove
- Egg 1
- Flour 2 tbsp
- Breadcrumbs 100 g
- Cooking oil 500 ml
Nutrition
Steps （8 steps）
Slice pork loin into 1.5 cm thick pieces. Use a meat mallet to gently pound to 1 cm thickness. Snip the sinew with a knife to prevent curling during frying.
Mix 2 tbsp light soy sauce, 1 tbsp cooking wine, 1 tsp sugar, ½ tsp white pepper, and 1 minced garlic clove. Add pork chops and marinate for 20 minutes.
Prepare three shallow dishes: one with 2 tbsp flour, one with 1 beaten egg, and one with 100g breadcrumbs.
Coat each pork chop with a thin layer of flour, dip into egg, then press firmly into breadcrumbs to cover evenly.
Heat oil (about 500ml) in a pan to 180°C (medium heat). Fry pork chops for 4-5 minutes until golden brown on both sides. Drain on a rack.
Heat oil to 200°C (high heat) and return the chops for 30 seconds to become extra crispy and deeper golden. Remove onto paper towels.
Slice the fried pork chops diagonally into 2 cm strips and arrange on a plate. Serve with lemon wedges or sweet chili sauce.
Serve immediately while hot and crispy. Sprinkle with salt and pepper or dip in ketchup as desired.
Tips
Tenderizing the pork and cutting the sinew is crucial to prevent curling and ensure tenderness. Double frying makes the crust extra crispy – do not skip.
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