Fried Pork chop (slow cooking method) 豚カツ

Name: Fried Pork chop (slow cooking method) 豚カツ
Total time: 4500 s
Yield: 2 people
Cuisine: British
Ingredients: 2 pork loin; 2 eggs; 5 g Panko (bread crumbs), adjust as required; 5 g low gluten flour; Pinches salt

Taz Chuck @TazChuck

Hong Kong

An easier way to make juicy tonkatsu compared to dry brining which usually takes a lot of time.

Taz Chuck @TazChuck

Hong Kong

An easier way to make juicy tonkatsu compared to dry brining which usually takes a lot of time.

Saved

Ingredients

1 hour 15 mins

2 people

2pork loin
2eggs
5 gPanko (bread crumbs), adjust as required
5 glow gluten flour
Pinchessalt

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Steps

1 hour 15 mins

1

Punch tiny holes on the pork loin. This step breaks the protein fibres and retain the juiciness when being deep fired.
2

Make small cuts between the meat and the fat. This helps the pork loin to retain its form while being cooked.
3

Generously salt the pork loin and then place it into a hot bath at 60 degrees for 60 minutes. Slow cooking does not only kill bacterials, it also helps breaking down protein fibres resulting juicy and soft texture.
4

After 60 mins, thoroughly dry the pork loin with cooking paper towel. Then batter with the following order: 1. Low gluten flour, 2. Well-beaten Egg, 3. Bread crumbs.
5

Deep fried the pork loins until the the colour turns into golden brown.always maintain the oil temperature at around 180 degrees C. Too low = soggy, too high = burnt and dehydrated.