Breaded Porkchop with Gravy Steak Sauce
For breaded porkchop:
- 4 pieces porkchop
- 1/4 cup calamansi juice
- 1 tablespoon salt
- 1/2 cup MAYA All-Purpose Flour
- 1/2 cup MAYA Cornstarch
- Salt and pepper (to taste )
- 2 pieces eggs (beaten )
- 1 cup panko breadcrumbs
- cooking oil (for deep frying )
For gravy steak sauce:
- 1/4 cup butter
- 2 tablespoons MAYA All-Purpose Flour
- 1 cup milk
- 1 piece beef cubes
- 2 cups water
- 1 tablespoon soy sauce
- 2 tablespoons calamansi juice
- Salt and pepper (to taste )
- white onion (sliced into rings and lightly sautéed for toppings )
- In a bowl, marinate porkchop with calamansi juice and salt. Set aside and marinate for 30 minutes to 1 hour.
- In another bowl, mix flour, cornstarch, salt and pepper. Mix well.
- In a medium-sized pot, heat oil over medium heat.
- Drain porkchop marinade, dredge porkchop with flour mixture, dip into the beaten eggs, then coat with panko breadcrumbs.
- Deep fry coated porkchop one at a time until golden brown. Set aside.
- For gravy steak: In a medium-sized pot, melt butter over medium heat. Once butter is melted add flour and mix well until flour is cooked and fragrant. Slowly add milk.
- Add beef cubes into the water and mix well until the cubes dissolve, then add to flour the mixture.
- Reduce heat to low and gradually stir the gravy. Add soy sauce and calamansi, continuously stirring. Bring the mixture to a simmer and let it cook until you reach your desired consistency.
Assembly:
- Place the breaded porkchop on a plate, pour on gravy steak sauce and top with sautéed white onion. Serve with rice.
