How to make thin and crispy pork cutlet with pork sirloin at hom
Hello, I'm Henri. Today, I'm going to make sirloin pork cutlet with the leftover sirloin from the last pork pancake. When I buy meat, I buy it in chunks and I like to cut it. I have my own secret today
3 serving
Within 60 minutes
앙리누나
Ingredients
  • Sirloin with pork
    500g
  • bread crumbs
    suitably
  • potato starch
    suitably
  • Eggs
    2ea
  • Salt
    little
  • ground pepper
    little
  • onion juice
    1pack
  • Soju
    2spoon
  • Cooking oil
Cooking Steps
STEP 1/15
Defrost the pork sirloin lump and cut it into bite-size pieces.
I like thin pork cutlet, so I cut it thin.
But I definitely bought sirloin, but it must have been mixed with other parts
STEP 2/15
You don't have to tap it because your head is thin.
Please put the sheath a little back and forth.
STEP 3/15
Sirloin pork is not softer than tenderloin, so mix a lot of onion juice + soju + salt + pepper at home to catch the miscellaneous smell and make it tender.
Onion juice is very good for meat cooking.
(This is the color of onion juice.)
STEP 4/15
Put the meat in here, please.
STEP 5/15
To be honest, I don't need to do this, just salt and pepper, but when I dip it in onion juice, the meat doesn't smell and it's getting soft. It's too much onion juice.
Hahaha
Soak it for about 30 minutes and then drain it in a strainer.
STEP 6/15
There's a way to keep the pork cutlet and batter stuck together.
Originally, it was supposed to be seasoned with raw starch and egg mixture, but if you mix starch and egg at once and mix it with meat at once, it becomes pork cutlet that never separates or falls off.
I think I followed this method when I saw the master of living or the master of pork cutlet.
STEP 7/15
Beat well and add the pork sirloin from the onion juice.
STEP 8/15
Cover the meat with starch and egg mixture and coat back and forth with breadcrumbs pressed tightly.
I mixed it with the bread crumbs I made last time. The bread crumbs at home were so fine that I mixed them.
Homemade bread crumbs smell much better and are savory.
I made bread crumbs a few days ago.
STEP 9/15
You pressed the bread crumbs and it got on well.
STEP 10/15
Tonkatsu is complete
Leave a few pieces to fry
STEP 11/15
For the rest, put disposable plastic on the airtight container and stack it and freeze it.
STEP 12/15
It's over once you fry it.It's too simple, right???
Fry thoroughly, turning back and forth.
STEP 13/15
The fried pork cutlet is amazingI like to cook it very well. Haha
I ate it as soon as it came out and it was so good.
STEP 14/15
The secret recipe that I told you about is that the meat and the batter stick together and it doesn't come off.
STEP 15/15
The meat is thin, so crispy and savory is the best. I really enjoyed the meal.
When I cut the lump meat and fried it at home, the two of us had enough twice.
It's really delicious when you make it at a pork cutlet restaurant. The most important tip for pork cutlet is to mix starch and eggs at once so that the batter doesn't separate from the meat, and then coat it with meat and fry it.
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