Pork cutlet with rice

Pork shoulder cutlet with egg drop soup

“Phlearn phung” or what I think is translated to “jubilant belly” is a term Thai’s often use to define food that leaves you so super satisfied. This dish totally falls in the above-mentioned category.

Ingredients: – (makes 6 small sized cutlets)

  • 500gms pork shoulder
  • 4-5 coriander roots
  • 3 whole black pepper
  • 2 tbsp fish sauce
  • 1 egg
  • 2-3 tapioca flour
  • 1 cup cooking oil


Method: –

  1. Finely chop the coriander roots.
  2. Pound the coriander roots along with black pepper.
  3. Mince or blend the pork shoulder.
  4. In a large mixing bowl, combine all the ingredients together. Leave to marinate for at least 30 minutes.
  5. Heat oil in a frying pan; meanwhile make flat cutlets of the mixture in the bowl.
  6. Once the oil is hot, lower the flame and fry 3-4 cutlets at a time.
  7. Flip the cutlet over and over until you get a golden brown colour to it. Strain them out on a kitchen paper for a few minutes before serving.


If you are serving this dish with a side of egg drop soup, please read on…

Ingredients (for the egg drop soup)


  • 2 bowls stock
  • 1 whole Egg
  • 1-2 tsp soya sauce
  • spring onions, finely chopped (optional)


Method :-


  1. Bring the stock to a boil.
  2. Beat the egg and pour in into the boiling soup.
  3. Stir immediately with a laddle.
  4. Season the stock with soya sauce as according to taste.
  5. Turn off it. Garnish with spring onions.













Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>