Tonkatsu with Kurobuta Pork
🍖🥓 Who can resist a good Tonkatsu (豚カツ)! Make sure to use Kurobuta pork to enjoy the juiciness and crunchiness: https://www.meatyousoon.com/products/pork-chop-promo-usa-kurobuta-loin-160g-170g-frozen-buy-3-get-1-free?_pos=1&_psq=pork%20chop&_ss=e&_v=1.0
1. 1kg Kurobuta pork loin
3. Ground black pepper
4. 2 tbsp all-purpose flour (plain flour)
5. 1 egg
6. 60g Panko (Japanese breadcrumbs)
7. Neutral-flavored oil (vegetable, canola, etc)
1. Spray regular panko with water and leave for 15 minutes. (trick to make it juicy inside and crispy outside)
2. Pound the meat with a meat pounder, or if you don’t have one then just use the back of knife to pound.
3. Mold the extended meat back into original shape with your hands. Season with salt and pepper.
4. In a large bowl or plate, add ½ Tbsp. of oil for each egg you use and whisk them up. By adding oil, the meat and breaded coating won’t detach from each other while deep frying.
5. Dredge the meat in flour and remove excess flour.
6. Dip in egg mixture.
7. Dredge in panko. After removing excess panko, press gently. While deep frying panko will “pop up” so at this moment they don’t have to be fluffy.
8. Heat oil in a wok over medium high heat.
9. Deep fry for 1 minute on one side and flip to cook the other side for 45seconds to a 1 minute.
10. Now take the Tonkatsu out and get rid of the oil by holding Tonkatsu vertically for a few seconds. After resting for 4 minutes, deep fry Tonkatsu again for 1 minute (about 30 seconds each side).
11. Poke the meat with a chopstick and if clear liquid comes out then it’s done. Drain the oil by holding the Tonkatsu vertically again for a few seconds. Cut Tonkatsu into 3 large pieces (see below) by pressing the knife directly down instead of moving back and forth. This way the breading will not come off. Then cut again in between. Transfer to a plate and serve immediately.
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