Uncle A's Asian Spice Pork Tonkatsu

by Anthony Solimini

Ingredients

  • ▢4 pieces Pork cutlets (Pork chop/loin) pounded flay and with little slices in the fatty area
  • ▢2 Large Eggs
  • ▢½ cup All-purpose flour
  • ▢1.5 cups Panko breadcrumbs
  • ▢1 cup Vegetable oil
  • ▢⅛ teaspoon Salt Sprinkle on the deep-fried pork chop before cutting

Marinate pork:

  • ▢⅛ teaspoon Salt
  • ▢⅛ teaspoon Uncle A’s Asian Spice

Instructions

  1. Wash or rinse 4 pieces of pork cutlet then dry them with paper towels. Then, put them on a chopping board, cover with a plastic wrap and pound them with a meat mallet.
  2. After that, put the pork chops on a plate. Sprinkle ⅛ teaspoon of salt and ⅛ teaspoon of Uncle A’s Asian Spice. Let it marinate for at least 15 minutes before cooking.
  3. Pour ½ cup of flour on a plate, cover both sides of the pork cutlets with flour.
  4. Beat 2 large eggs in a bowl.
  5. Dip the pork cutlet into the egg mixture. Make sure both sides of the pork chop are covered with eggs.
  6. Pour 1.5 cups of Panko bread crumbs on a plate. Then, make sure both sides of the pork chop are covered with breadcrumbs.
  7. Heat up 1 cup of oil in a wok or pan, turn on the fire to medium-high, and wait until oil gets around 350F (180C). If you don’t have a thermometer, use a wooden chopstick and dip it into the oil. When you see tiny bubbles start to appear around the tip of the chopstick, it means the oil is hot enough for deep fry.
  8. Gently put the breaded pork chop into the oil and turn the fire to medium-low. Deep fry both sides until it turns a little brown.
  9. Take out tonkatsu and put it on a plate.
  10. After that, put the tonkatsu deep fried pork chops on a plate with a paper towel to absorb excess oil. Sprinkle ⅛ teaspoon of salt on the deep-fried cutlets and let them wait for a few minutes before cutting them.

 

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