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Shanghai Pork Cutlet Recipe

Shanghai Cutlets with Spicy Szechuan Sauce

A Shanghai version of Japanese Katsu, fried pork cutlet served with a sweet, tangy and Spicy Szechuan sauce.

 

Ingredients: Deli Portion (8 single servings)

1 ½ C. Spicy Szechuan Sauce (Starport 322)
3/4 C. Sugar
3 Tbsp. Rice Vinegar
3 lbs. Pork cutlet, ¼” thick, about 3”x4”
2 oz. (1/3 C.) Marinade Seasoning (Gluten Free Starport 356)
1/3 C. Corn oil for marinate
1/3 C. Water for marinate
3 C. Crispy Seasoning Batter (Starport 354)
¼ C. Red bell peppers, diced ¼”
¼ C. Yellow bell peppers, diced ¼
¼ C. Green bell peppers, diced ¼”

Shanghai Cutlet with Szechuan sauce Ingredients image

Instructions:

  1. In a small sauce pan, heat Spicy Szechuan Sauce, sugar and vinegar. Bring to a boil for 2 minutes and set aside.
  2. Mix Marinade Seasoning with 1/3 C. of water and 1/3 C. oil and marinate pork cutlets for an hour or more.
  3. Dice bell peppers and set aside.
  4. Coat pork cutlets with Crispy Seasoning Batter evenly. Before deep frying, sprinkle some water evenly on cutlets and toss again to pick-up more Crispy Seasoning Batter.
  5. Divide cutlets into 1 pound batches and deep fry each batch for 2 minutes at 350F.
  6. When deep fryer temperature returns to 350F, re-fry each batch of cutlets for another 3 minutes, until golden brown with internal temperature at 160F.
  7. Pour on Spicy Szechuan Sauce mixture and garnish with mix color bell peppers.

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Pork Marinade

1. To marinate: For 10 lbs. sliced pork, mix 0.4 lb. (⅞ C.) Marinade Seasoning (Gluten Free Starport 356), 1¼ C. water and 1 C. corn oil. Mix well and marinate for 30 minutes or more.