Panfried Pork Cutlet in Tomato Sauce
Equipment
Ingredients
Main Ingredients
Pork chop (frozen)
1000 g
Marinade
Water
200 g
Salt
10 g
Chicken stock powder
10 g
Baking soda
3 g
Cornstarch
10 g
Dark soy sauce
5 g
Sugar
5 g
Sauce
Cherry tomato
150 g
Onion
200 g
Tomato paste
30 g
Ketchup
50 g
Chicken broth
200 g
Garlic
30 g
Egg
1 piece
Scallion
30 g
Instructions
Prepare the marinade
Mix water, salt, chicken stock powder, baking soda, cornstarch, dark soy sauce, and sugar in a bowl to create the marinade.
Marinate the pork chops
Place the pork chops in the marinade, ensuring they are fully coated. Let them marinate for at least 6 hours in the refrigerator.
Prepare the vegetables
Slice the onion, halve the cherry tomatoes, mince the garlic, and chop the scallions.
Cook the sauce base
Heat oil in a pan, sauté minced garlic until fragrant, then add sliced onions and cook until softened.
Add tomatoes and sauces
Add cherry tomatoes, tomato paste, ketchup, and chicken broth to the pan. Stir and bring to a simmer.
Panfry the pork chops
Remove pork chops from marinade, pat dry, and panfry over medium-high heat until golden brown on both sides and cooked through.
Add egg to sauce
Beat the egg and slowly drizzle into the simmering sauce while stirring continuously to create silky egg ribbons.
Combine and finish
Return the cooked pork chops to the pan with the sauce, coating them evenly. Garnish with chopped scallions before serving.
Original recipe
Storage
Store sauce and pork separately if possible. Reheat gently to maintain texture.
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