Still have to work on getting the crumb to stick onto the pork. Help please?
Friday, July 9, 2010
Cooking: Tonkatsu again :)
Asked Mum what she was making for dinner and when she said 西汁猪扒 (dunno why "west" comes up as a T)(pork chops in western sauce) I asked whether I could make tonkatsu (吉列猪扒）instead. Not that there is anything wrong with Pork Chops in Western Sauce but after 15 years of it, it's good to have some variation sometimes.
A whole lot of tonkatsu. Bro managed to polish it off. Every time I make tonkatsu I have two problems, one being it gets soggy after a little while and the second is the coating doesn't stick to the pork. I think I have solved problem one by using panko breadcrumbs and doing this
After watching a few youtube vids of pro's doing it I have learnt that u have to drain them like this, not flat on its back. Even fish and chip shops do this. Used a steaming rack. Ingenious =P
Still have to work on getting the crumb to stick onto the pork. Help please?
Still have to work on getting the crumb to stick onto the pork. Help please?
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you probably already do it but just in case, do you dip the pork in egg before you coat it with panko? also you might want to "double dip"; re-coating the panko covered pork in egg and panko again
ReplyDeletegah i want some of that tonkatsu :D
yeah i do, i've tried double coating but it just doesn't stay either way. there must be a secret. air pockets form wen i deep fry them which makes the crumb not stick to the pork. sooooo annnoying
ReplyDeleteu should make some :)
i've made them a few times before in the past but not recently. looking back at my recipe, i coat the pork in flour -> egg -> panko. try it next time :D
ReplyDeletethats exactly how i made mine though. i think its cos i used the pork chop with the bone in it.
ReplyDelete