When I say deep fried, I mean deep enough oil that it completely submerses the chop or chicken. The secret to these golden brown babies is the flouring method. It’s not breaded, only floured. Crispy yet tender and juicy. Not greasy at all.

MY VERSIONEASY DIY PORK LARD AND PORK OILLOVING IT

I made fried meatballs using ground pork. I used less breadcrumbs than I use when making hamburgers.They're delicious so I uploaded the recipe.By adding a small amount of ketchup and katakuriko to the ground meat, the meatballs become soft and delicious.Season the meat mixture well with salt and pepper.You can coat the meatballs without using flour or egg.If you wipe out the container you used to mix the ground meat before adding breadcrumbs to it to coat the meatballs, you can reduce the number of things to wash up. For about 30 meatballs. Recipe by Nanohana uchan

This is a standard recipe in our home.Step 1: If you can, pound the meat until it gets thin (about 1 cm).If you want to deep-fry large filets, cut so they're about 2-3 cm thick and then use a meat pounder to flatten (until they become half the thickness)If you don't have a meat pounder, cover the bottom of a small glass bottle with plastic wrap and then pound. Recipe by Yuuyuu0221

Just because it’s low carb doesn’t mean poor results. Look at these babies! They stayed very crispy even when they cooled off. The breading holds like a dream and tastes even better. Less than 2 net carbs. If carbs don’t matter to you, use bisquick. Same results!

This the way I love porkchops and served with Heinz Tomato Ketchup!!! You serve this to me you got me for life lol......

juicy crunchy delish

Sorry a bit over cooked😉🙃😄

My husband said he wanted sweet and sour pork while we were grocery shopping. Pork butt (shoulder) cut for ginger pork was on sale, so I bought it. This was easier to cook than chunks of pork since the pieces cooked through faster and were more tender, which made it easier to eat too.If you roll the pork slices before pan frying, they'll be soft and tender, and also look more substantial. Since the pieces are coated with katakuriko and cooked in a generous amount of oil, they'll turn out as if they were deep fried. I didn't add bamboo shoots this time, but do so if you like. The flavor is on the salty side. For 2 to 3 servings. Recipe by Akito mama

Now is the time to use a good amount of vinegar to make safe bento items.You only need to add a small amount of oil to the pan at first because the fat that comes out of the meat will be enough to fry with.Cook the meat well with katakuriko and then add the sauce to the pan. Recipe by Haruurara