Filipino Chinese-style Pork Cutlets

Ingredients

In this Filipino Chinese adaptation of Krebinetter, we incorporate the flavors and ingredients commonly found in Filipino Chinese cuisine. The original Danish dish is typically seasoned with salt, pepper, and nutmeg, while our version includes garlic, ginger, and soy sauce for a more pronounced umami flavor. Additionally, we serve the pork cutlets with steamed rice and a tangy dipping sauce, which is a common practice in Filipino Chinese cuisine. We alse have the original recipe for Krebinetter, so you can check it out.

• 500g (1.1 lb) pork loin, thinly sliced 500g (1.1 lb) pork loin, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon sesame oil 1/2 teaspoon sesame oil
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour 1/4 cup all-purpose flour
• 1/4 cup cornstarch 1/4 cup cornstarch
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying
• Steamed rice, for serving Steamed rice, for serving
• Dipping sauce (soy sauce, calamansi juice, and chili), for serving Dipping sauce (soy sauce, calamansi juice, and chili), for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, soy sauce, oyster sauce, sugar, sesame oil, and black pepper. Mix well.
2. 2.
   Place the pork slices in a shallow dish and pour the marinade over them. Ensure each slice is coated evenly. Let it marinate for at least 30 minutes.
3. 3.
   In separate bowls, place the flour, cornstarch, and beaten eggs.
4. 4.
   Heat vegetable oil in a frying pan over medium heat.
5. 5.
   Take each marinated pork slice and coat it first in flour, then dip it in the beaten eggs, and finally coat it in cornstarch.
6. 6.
   Fry the coated pork slices in the hot oil until golden brown and crispy on both sides. Remove from the pan and drain on a paper towel-lined plate.
7. 7.
   Serve the Filipino Chinese-style pork cutlets with steamed rice and a dipping sauce made from soy sauce, calamansi juice, and chili.

Treat your ingredients with care...

• Pork loin — For best results, choose thinly sliced pork loin to ensure quick and even cooking.
• Garlic — Mince the garlic finely to release its flavor and aroma.
• Ginger — Grate the ginger using a fine grater to incorporate its flavor evenly into the marinade.

Tips & Tricks

• For an extra crispy coating, double coat the pork cutlets by repeating the flour-egg-cornstarch process.
• Adjust the level of spiciness in the dipping sauce by adding more or less chili according to your preference.
• Serve the pork cutlets immediately after frying to maintain their crispiness.

Serving advice

Serve the Filipino Chinese-style Pork Cutlets hot with steamed rice and a side of dipping sauce. Garnish with sliced green onions for added freshness and color.

Presentation advice

Arrange the golden-brown pork cutlets on a platter, placing them slightly overlapping each other. Place a small bowl of the dipping sauce in the center of the platter. Sprinkle some chopped green onions over the cutlets for an appealing presentation.