Shanghai fried pork chop
Shànghǎi Zhá Zhūpái (Shanghai Fried Pork Chop) is an iconic Shanghai street food and nostalgic comfort food. A thick pork chop is breaded and deep-fried until golden and crispy, then served with a distinctive sweet-sour Worcestershire-style sauce (called lousu jiang in Shanghai). It is the ultimate Shanghai snack.
食材清单
- 4 pork loin chops (about 1.5 cm thick)
- Breading: 100 g panko breadcrumbs
- Breading: 1 egg, 50 g flour
- Seasoning: 1 tsp salt, 1/2 tsp white pepper
- Oil for deep frying
- Sauce: 3 tbsp Worcestershire sauce
- Sauce: 2 tbsp soy sauce, 1 tbsp sugar
- Sauce: 1 tbsp lemon juice, 1 tsp chili sauce
制作步骤
- 1. Wash and cut the Shanghai fried pork chops, marinate with salt and cooking wine for 10 minutes
- 2. Coat with dry starch or batter
- 3. Pour enough oil into the pot and heat until 60% hot
- 4. Add Shanghai fried pork chops piece by piece and fry over medium heat until golden brown and take out.
- 5. Increase the oil temperature to 80% and fry again for 30 seconds until crispy.
- 6. Remove and drain the oil, then serve on a plate
文化小知识
Shanghai fried pork chop is a cultural icon, especially associated with the city's old lilong (alley) neighborhoods. The dish traces its origin to Western cuisine introduced in the 1920s-1930s when Shanghai was the 'Paris of the East.' The unique sauce, called lousu jiang, is a Shanghai invention that blends Worcestershire sauce with Chinese seasonings. It is often paired with daikon cakes or eaten alone as a satisfying snack.