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Snake River Farms Kurobuta Pork - Tonkatsu
Yield: 4 Servings3 8oz. pkgs. of SRF Kurobuta Pork for Tonkatsu 3 eggs whisked 1C panko (bread crumbs) 1C flour 5C vegetable oil for frying ˝ head of cabbage, finely shredded salt and pepper cooked white rice DIPPING SAUCE: tonkatsu sauce THAWING: 1. Keep frozen until day of use. 2. Remove from box and packaging. Cover with cellophane and thaw in refrigerator for 2-3 hours before use. In its frozen state, meat may look discolored. During the thawing process and with the exposure to air, meat will "bloom" to its natural color EQUIPMENT: Deep-frying pan or pot. COOKING/SERVING SUGGESTIONS: Thaw pork according to thawing directions. Heat vegetable oil for deep-frying, approximately 320 F. Dust pork evenly with flour mixture and shake off excess four. Dip into whisked egg and then coat with panko crumbs. Gently press panko with hands to settle breadcrumbs on pork. Place panko covered pork chops in hot oil and cook for 3-4 minutes. Turn pork over and cook and additional 3-4 minutes or until crust is a medium brown color. Remove pork from oil and rest on a paper towel. Cut pork into strips and arrange on a bed of rice and finely shredded cabbage. Pour tonkatsu sauce over pork, serve and enjoy. |
