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As one of the representatives of Shanghai-style Western food, fried pork chop has localized and become part of the daily catering choices of Shanghainese. The prime dipping sauce for this dish is 辣酱油, translated as spicy soy sauce, which is a Chinese variant of Worcestershire sauce. It was brought from England in the 19th century. The umami taste and a slight sourness pair well with deep-fried crispy food.

INGREDIENTS
450 grams (1 lb) of boneless pork chop, sliced into 1/2 inch thick slaps
1 tbsp of soy sauce (Amazon Link - [ Ссылка ])
1.5 tsp of paprika (Amazon Link - [ Ссылка ])
1 tsp of salt (Amazon Link - [ Ссылка ])
1 tsp of sugar
1 tsp of garlic powder (Amazon Link - [ Ссылка ])
1/2 tsp of ginger powder (Amazon Link - [ Ссылка ])
1/2 cup of buttermilk
3 tbsp of all-purpose flour (Amazon Link - [ Ссылка ])
1.5 cups of all-purpose flour
1/2 tsp of salt to season the coating
1 tsp of white pepper (Amazon Link - [ Ссылка ])
1 tbsp of baking powder (Amazon Link - [ Ссылка ])
2-3 tbsp of water
2-3 cups of oil
A few tbsp of Worcestershire sauce as a dipping sauce (Amazon Link - [ Ссылка ])

INSTRUCTIONS

Use a sharp knife to make some cuts on the thin layer of fat around the edge of the pork chop slaps. This will prevent the silver skin from shrinking, and the meat will not bulge up while cooking. If you don't eat pork, you can use chicken breast.

Use the back of your knife or a meat tenderizer to hit the meat on both sides until the surface becomes rough. Porkchop is very lean; it becomes tough, chewy, and dry if you don't tenderize it correctly.

Marinate the pork chop with soy sauce, paprika, 1 tsp of salt, sugar, garlic powder, ginger powder, and buttermilk. Let it rest in the fridge for at least 2 hours or until the pork absorbs most of the buttermilk.

Mix the marinaded porkchop with 3 tbsp of all-purpose flour thoroughly. A thin layer of batter will help to catch more coating.

Combine 1.5 cups of all-purpose flour with 1/2 tsp of salt, white pepper, and baking powder. Slowly drizzle in 2-3 tbsp of water and stir to create tiny little lumps. Rub the flour between your hands to make the lumps even and fine. The flour bits will attach to the pork and create an extra crispy layer.

Use a fork to transfer a piece of pork onto the coating. Then, berry the pork and give it a few solid presses. Shake off the excess flour and set it aside on a rack. Continue to coat the rest piece of the pork. A fork is very helpful here because you don't need to touch the wet pork with your bare hand.

Let the breaded pork rest for 15 minutes, so the dry flour has enough time to bond together, and it will fall off less when deep frying. Don't rest the pork on a flat board; otherwise, the flour clumps on the bottom side will compact together and lose some of the fluffiness.

Bring the oil to 360 F. Deep fry the pork chop over medium heat for 8-10 minutes or until the internal temperature reaches 145°F (63°C).

Pair with Worcestershire sauce and serve with white rice.


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