Juicy Skewered Pork Cutlets (Kushi Katsu)

Name: Juicy Skewered Pork Cutlets (Kushi Katsu)
Yield: Makes 12–15 skewers
Cuisine: American
Ingredients: 10.5 oz (300 g) thinly sliced pork belly (for shabu-shabu); Salt, to taste; Black pepper, to taste; as needed All-purpose flour,; 3 tablespoons tempura batter mix; 3 tablespoons water (50 ml); as needed Panko breadcrumbs,; Cabbage, as much as you like

ちわここ @chiwacoco

If you use a tempura batter instead of egg, you'll get a super crispy finish! This recipe became popular—thank you so much!

Recipe background:
I had delicious kushi katsu in Nagoya and wanted to recreate it.

If you use a tempura batter instead of egg, you'll get a super crispy finish! This recipe became popular—thank you so much!

Recipe background:
I had delicious kushi katsu in Nagoya and wanted to recreate it.

ちわここ @chiwacoco

If you use a tempura batter instead of egg, you'll get a super crispy finish! This recipe became popular—thank you so much!

Recipe background:
I had delicious kushi katsu in Nagoya and wanted to recreate it.

If you use a tempura batter instead of egg, you'll get a super crispy finish! This recipe became popular—thank you so much!

Recipe background:
I had delicious kushi katsu in Nagoya and wanted to recreate it.

Saved

Ingredients

Makes 12–15 skewers

10.5 oz (300 g)thinly sliced pork belly (for shabu-shabu)
Salt, to taste
Black pepper, to taste
as neededAll-purpose flour,
3 tablespoonstempura batter mix
3 tablespoonswater (50 ml)
as neededPanko breadcrumbs,
Cabbage, as much as you like

Saved

Steps

1

1. Wrap 2 slices of pork belly around each skewer.
2

2. Lightly season with salt and pepper, then dust with a thin layer of flour.
3

3. Dip each skewer in the tempura batter (mix tempura batter mix with water), then coat with panko. Fry in oil at 350°F (180°C) until golden brown.
4

4. Cut the cabbage into squares so it's easy to skewer, and arrange on a plate.
5

Mini kushi katsu are great for parties or when drinks are the main event.