🇯🇵japanese Fried Pork Cutlet (with Pork Cutlet Sauce and Japanese Curry)🇯🇵

🇯🇵japanese Fried Pork Cutlet (with Pork Cutlet Sauce and Japanese Curry)🇯🇵

1. It is better to choose a few sliced pork chops (pork tenderloin) with a little fat on the side. Pat the meat loose with the back of a knife, both front and back. Sprinkle some salt and black pepper on the wounds (front and back) to make them a horse-killing chicken, and marinate him for an hour. You can start breading.
⚠️ (If it is a pork chop with fascia on the edge, remember to cut a few small cuts on the side to prevent it from being unsightly when it is fried)

2. The method of wrapping pork chops is particularly simple. Prepare flour, bread crumbs and two beaten egg liquids. If you like crispy, you can wrap it once, and if you like a crisper and stronger shell, you can wrap it twice. The order of wrapping is: 🥩➡️flour➡️egg liquid➡️bread crumbs. The order of wrapping twice is 🥩➡️flour➡️Egg liquid➡️Flour➡️Egg liquid➡️Bread crumbs. (For children's shoes wrapped twice, please prepare more egg liquid)

3. Leave the wrapped pork chops 🥩 for five minutes to allow the batter to fully absorb and wrap the meat so that it is not easy to fall off when the pan is cooked, peel off the shell, and the oil will be cleaner.

4. Heat the oil pan until small bubbles are seen around when the chopsticks are put in, then put the wrapped pork chops in and fry them until golden on both sides.
Note ⚠️If you are not a novice who often cooks or often makes fried things. 🈶️A simpler way to make pork chops crispy on the outside and tender on the inside. That is to put the pot in warm oil, fry for two or three minutes, turn the noodles in the middle, and fry it to 100%. Yes, he is not familiar yet. The outer shell is still a bit soft and pale yellow, it doesn't matter! Pick him up. The oil temperature continues to rise to 180 degrees, add the pork chops and re-fry (almost half a minute) until golden on both sides, and the pork chops that are crispy on the outside and tender on the inside will be fried. The pork chop shell is more crispy and not easy to soften.

5. Add a simple curry rice approach. Cut potatoes, onions, and carrots into small pieces. Saute the onions in oil, add the potatoes and carrots, stir fry a few times. Add water to the vegetable cubes and add curry cubes. Cook until the potatoes are soft and flavorful. (If the potato pieces are small, they can be doubled in more than ten minutes.)

6. Let me add another method of dipping sauce in James’ kitchen. 2⃣️ portions of Japanese soy sauce➕1⃣️ portion of mirin➕ a little sake and a few drops of lemon juice (replace the lemon 🍋 with honey is the method of teriyaki sauce) . The side dishes and rice are delicious 😋
Come and try it together.

7. Remember to follow me ❤️

Tips:

The temperature of the tonkatsu is very important. If the pork cutlet is fried for a long time, the outer skin will become hard and the meat inside will be burnt. If the heat is not enough, there will still be bloodshot inside the incision. You can try this low-temperature re-fry method. If you don’t have a thermometer, you can put it in the pan as soon as it is hot and the heat can be accepted by your hands. When the batter is shaped and turns pale yellow, take it out. ⚠️Generally, the pan is over 190 degrees. Smoke starts at 200, so the temperature must not be too high, otherwise it will become mushy in a few seconds when it is re-fried.