THE GOLDEN PORK-CRUNCH

(Our Play on Japanese Tonkatsu)

THE GOLDEN PORK-CRUNCH

Ingredients: 2 Pork loins (pounded flat), 50g Panko breadcrumbs, 1 Egg, 20g Flour, 300ml Vegetable oil, 2 tbsp Tonkatsu sauce (or BBQ mixed with Soy)...

Ingredients

  • 2 Pork loins (pounded flat)
  • 50g Panko breadcrumbs
  • 1 Egg
  • 20g Flour
  • 300ml Vegetable oil
  • 2 tbsp Tonkatsu sauce (or BBQ mixed with Soy)

Cooking Method

  1. The Coat Dredge pork in flour, then egg, then panko until heavily crusted.
  2. The Bloom Add a tiny 10ml splash of water to the egg wash to ensure it coats the meat smoothly.
  3. The Scorch Deep fry at 180°C for 4 minutes until dark golden brown and rock-hard crispy.
  4. The Finish Slice and serve with shredded cabbage and the tonkatsu silk.

Cuisine: Asian

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