Our signature Shanghainese-style fried pork cutlet that is crispy on the outside with a tender, juicy center.
Best served with seasoned and textured fried rice, fried eggs and freshly-chopped green onion.
Thawing Instructions:
1. Thaw for 1 hour under running water or inside refrigerator.
Heating Instructions for Stove Top:
1. Remove both wrapper and label.
2. In a clean deep pan, pour your choice of cooking oil to around 1-2 inches high, or just enough for deep frying. Heat the oil over medium heat until the temperature reaches 170 C, for around 15-18 minutes.
Note: If without a thermometer, dip the end of a wooden spoon or chopstick into oil. If the oil steadily bubbles around the utensil, it should be ready. If bubbling is too vigorous, oil is too hot.
3. Deep fry the Pork Chop until evenly light brown in color, for around 2 minutes. If needed, fry in batches to avoid overcrowding the pan.
4. Transfer the Pork Chop to a plate lined with tissue to absorb the excess oil.
5. Pat down the pork chop with a paper towel to remove excess oil.
6. Cut the Pork Chop into desired number of slices and lightly dust the pork chop with ground black pepper.
7. Transfer to a plate and serve hot.
