Pork Ton Katsu
Deep fried goodness is an understatement for this amazing entrée from the Land of the Rising Sun. This deep-fried perfection tastes the best when paired with our own Katsu sauce. Have it once and you will not miss fried chicken one bit.
Recipe Alergies
Chef Solutions Ingredients used:
Other Ingredients Used:
- Pork loin: 200 gms
- Eggs : 2
- Pepper : 5gms
- Salt : 2gms
- White oil: 300ml
Steps Involved in Cooking:
- 1 .Clean the pork loin and trim excess fat and silver skin
- 2 .Pat dry and with a sharp knife make 2 mm deep cuts at 15 degree inclination
- 3 .Season the loin with salt and pepper and coat in beaten eggs
- 4 .Lightly coat in panko and do not press the meat
- 5 .In a deep fat fryer or a heavy bottom pan heat oil for deep frying.
- 6 .Oil temperature to be at 220 degree
- 7 .Deep fry the loin till the outer color is golden brown
- 8 .Drain off excess on tissue roll
- 9 .Season lightly with salt while hot
- 10 .Baste with katsu sauce and serve piping hot
Pointers:
Slit the meat without fail for uniform cooking. Chicken breast or lamb loin is alternatives for pork.
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