Japanese-style Deep-fried Pork Chop


4 boneless pork chops
2 tbsp Japanese soy sauce
2 pickled plums, seeded and minced
2 eggs, beaten
1/2 cup breadcrumbs
2 tbsp flour
1 tsp sugar
2 lemon wedges


  1. Butterfly pork chops. Mix with soy sauce and set aside for 1 hour.
  2. Mix plum with sugar to make plum paste. Spread paste onto each chop.
  3. Coat each chop first with flour, then egg and lastly breadcrumbs. Deep-fry in hot oil over low medium heat until golden and fully cooked. Drain on paper towel. Cut into bite-sized pieces. Serve with lemon wedges.

Source: Hong Kong magazine

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