Saturday, June 19, 2010

How I Made Pork Tonkatsu

So I've been inspired to make pork tonkatsu after watching a few youtubes videos and all the years of eating Japanese food at restaurants. It has taken me a long time to get over my fear of frying food (mostly due to the splattering of oil), but I figured I would experiment by purchasing some thin porkchops. Here is an approximate recipe that I followed:

3 - 4 thin cut porkchops
panko crumbs
1 beaten egg
salt and pepper
oil for frying

1) Rinse the porkchops and use the blunt end of your knife to beat each porkchop. This will tenderize the chop. Salt and pepper each of the chops to taste.
2) First, dip the porkchop in the flour. Then dip the porkchop with beaten egg and finally, cover it in panko crumbs. Repeat for all porkchops.
3) Heat up the oil in a frying pan. Use enough oil so that there is a thin layer on the pan for frying.
4) Test the heat of the oil by placing a wooden chopstick in the pan. There should be small bubbles at the end of the chopstick. This means the oil is ready for frying.
5) Gently place the porkchop in the pan. Do not overcrowd the pan otherwise the temperature of the oil will cool too much and the porkchops will not cook. Cook until brown usually 4 minutes on each side.

6) Take out the porkchops and place on paper towels to soak up excess oil. While hot, feel free to sprinkle extra pepper.
7) Cut thin slices of each porkchop before serving. Optional: Serve with tonkatsu sauce on the side.

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