Pan-Fried Pork Shoulder Cutlet with Crispy Shallots

Ingredients

• 300g pork shoulder
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp ground pepper
• 1 tbsp tapioca starch
• Shallots and ginger, julienned
• 1/2 onion, thinly sliced
• Cooking oil

Steps

1. 1

   Pound both sides of the pork shoulder evenly with the spine of a knife so it turns tender and absorbs the marinade.

2. 2

   Marinate the pork with 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp ground pepper and 1 tbsp tapioca starch along with the shallots and ginger; massage well and rest for 20 minutes. Drizzle a little oil on top to lock in moisture.

3. 3

   Heat oil in a pan, add the shallots, ginger and sliced onion and fry gently over low heat until lightly golden, then scoop them out.

4. 4

   Slide the marinated pork into the shallot oil and pan-fry slowly over low heat until both sides are golden brown — crisp outside, tender and juicy inside.

5. 5

   Plate the pork, top with the crispy shallots and serve hot.