Mini Pork Cutlets: Crispy, Delicious, and Easy with a Special Homemade Sauce
Super Simple Mini Pork Cutlets with a Special Sauce: Crispy and Flavorful!
I made mini pork cutlets using pork neck that was in my freezer. They’re easy to eat without needing a knife and fork, which my kids have loved since they were little. While making mini cutlets might take a bit more time than whole ones due to their size, I’ve developed a knack for making them quickly now! My special sauce has also evolved through various attempts, becoming smoother and simpler, which makes me quite proud! 😉 The pork cutlets I make have been a long-time favorite among my children and friends, who always say ‘Mom’s cutlets are the best!’ even before tasting them. My youngest son said he missed my cutlets and ate them up eagerly since it’s been a while since I last made them. I always keep pork neck on hand, so I can make them anytime they ask, but I tend to limit fried foods. Pair these crispy mini pork cutlets with my super simple, perfectly balanced special sauce, and get ready for your kids’ thumbs-up! Enjoy your delicious fried cutlets! Stay healthy today! 💖
Mini Pork Cutlet Ingredients- Pork neck 600g
- Soju 1/2 cup (for removing pork odor)
- Minced garlic 1 tsp
- Salt to taste
- Cooking wine 1 Tbsp
- Pepper to taste
- Frying powder (for coating)
- Eggs (for batter)
- Bread crumbs (for coating)
- Vegetable oil (for frying)
- Parsley flakes (optional, for garnish)
Super Simple Special Sauce Ingredients- Milk 1 pack (200ml)
- Hainanese curry powder 2 Tbsp
- Kecap Manis (sweet soy sauce) 1 Tbsp
- Steak sauce 3 Tbsp
- Milk 1 pack (200ml)
- Hainanese curry powder 2 Tbsp
- Kecap Manis (sweet soy sauce) 1 Tbsp
- Steak sauce 3 Tbsp
Cooking Instructions
Step 1
First, it’s important to remove the blood from the pork neck. Thoroughly pat the surface of the meat with paper towels to absorb any excess blood. This step is crucial for ensuring your pork cutlets are free from any unpleasant odors and have a clean flavor.
Step 2
After removing the blood, slice the pork into bite-sized pieces. For mini cutlets, aim for pieces that are about 3-4 cm in size, perfect for little mouths. Slicing them thinly will also result in extra crispiness.
Step 3
Now it’s time to marinate the pork. In a bowl, combine the sliced pork with 1 Tbsp of cooking wine, 1 tsp of minced garlic, a pinch of salt, and a pinch of pepper. Gently mix everything together. Add 1/2 cup of soju to further eliminate any gamey smell and let it marinate in the refrigerator for at least 15 minutes. The cooking wine and soju will help tenderize the meat and effectively remove unwanted odors.
Step 4
It’s time to coat the pork cutlets for that perfect crisp! Prepare three shallow dishes: one with frying powder, one with beaten egg, and one with bread crumbs. First, lightly coat each piece of pork with frying powder, then dip it in the beaten egg, and finally, press it firmly into the bread crumbs. Ensure an even coating of bread crumbs by gently pressing them onto the meat; this prevents the coating from falling off during frying and ensures maximum crispiness.
Step 5
Let’s make the special sauce that pairs perfectly with our mini pork cutlets! In a saucepan, combine 1 pack (200ml) of milk, 2 Tbsp of Hainanese curry powder, 1 Tbsp of Kecap Manis, and 3 Tbsp of steak sauce. Whisk everything together. Heat over low heat, stirring constantly, until the sauce thickens. Be sure to keep stirring to prevent it from sticking to the bottom of the pan. Kecap Manis is a sweet soy sauce, so adjust the amount to your preference if needed.
Step 6
Heat enough vegetable oil in a pan to about 170-180°C (340-350°F). Carefully place the coated mini pork cutlets into the hot oil. Fry them until they are golden brown and crispy on both sides. Avoid using excessively high heat, as this can burn the outside before the inside is cooked. Frying over medium heat ensures even cooking. If the cutlets are thick, you can fry them once, remove them to drain for a moment, and then fry them again for an even crispier texture.
Step 7
Freshly fried cutlets will be holding onto hot oil. Place the fried cutlets on a layer of paper towels to absorb excess oil. This step will make your cutlets more delicately flavored and delightfully crispy.
Step 8
Arrange the drained, crispy mini pork cutlets attractively on a plate. Serving them with the warm special sauce will complete the delightful culinary experience. For an extra touch of visual appeal, sprinkle a little parsley flakes on top. Enjoy your meal!
