Saturday, June 21, 2008

"Breaded Pork Fillet"

  • 600 grams pork shoulder
  • 1 tsp all-in-one seasoning
  • 1/2 tsp garlic powder
  • 1/4 fine salt
  • 3/4 tsp ground black pepper
  • 1/2 tbsp liquid seasoning
  • about 2 cups of cooking oil
seasoned breading:
  • 3/4 cup all-purpose flour
  • 2 tbsps cornstarch
  • 1/4 tsp paprika


Wash and clean the pork. Pat-dry. Remove the skin. Slice thinly into long large straps. Put in a large bowl. Put the next-five ingredients. Mix thoroughly. Stand aside for several minutes.

Meanwhile, in a pan or wok, heat oil over medium-high fire until smoking hot. While waiting, put the ingredients for the seasoned breadcrumbs in a clean paper bag or large plastic. Mix.

Put the marinated pork fillet into the paper bag. Add in some air. Seal. Shake gently until pork is well-coated with seasoned breading.

Gently stretch the pork fillet into long straps before putting it into the hot oil. Make sure not to over crowd the pan. Do this in batches until done. Drain in lots of paper towels.

Serve with steaming rice and catsup. You can also partner this recipe with any sauteed veggies.

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