Fried pork chop
Typical Japanese fried pork 豚カツ.
このレシピの生い立ち
Normally consumed before exams
Fried pork chop
Typical Japanese fried pork 豚カツ.
このレシピの生い立ち
Normally consumed before exams
アプリでひらく作り方
- 1
Dry/wet Brine the pork overnight
- 2
Basically salt the pork both sides/submerge in salted water
- 3
Before cooking, pinch small holes onto the muscles
- 4
Make small cuts along the fat and the muscles
- 5
Step 1-4 are to ensure the pork will be juicy and tender
- 6
Coat the pork with a layer of cake flour
- 7
Coat the pork with well-beaten egg
- 8
Coat the pork with bread crumbs (panko)
- 9
Place the pork into the oil at 160 degrees
- 10
Flip the pork after the first 3 mins
- 11
Deep fry the pork for 5 mins (m rare) / 5.5 mins (m)
- 12
Drip the oil thoroughly and let it rest for 3 mins
- 13
Make sure the core temperature is at least 64 degrees C
- 14
Served with chopped cabbages
コツ・ポイント
Brine the meat properly otherwise the pork will become dry and stiff
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