Wednesday, September 7, 2011

PORK TONKATSU

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The South has the corner on pork, and New Bern is in the heart of pig country.  But the new pork that's being marketed is leaner and meaner.  This means you must take care when preparing it, or you will have tough meat.  Brining the meat overnight in a salt-sugar-water solution all but guarantees moist, flavorful meat.

Don't be put off by the title of this recipe.  Pork Tonkatsu is just breaded, fried pork chops using those flaky, crispy Japanese panko crumbs that you can buy just about anywhere nowadays.  Some grocers even sell whole wheat panko, if you're inclined that way. 

Once the brining is done, this is actually a quick entree to put together, and one that I'm sure you'll enjoy as we did.  Get the easy recipe....

5 comments:

briarrose said...

Brining the meat overnight is an interesting idea. I'll have to try this out.

Sam @ My Carolina Kitchen said...

The south is definitely pork fat country, as Emeril would call it. I have fallen in love with panko crumbs and use them often. We brined a pork chop the other night, but didn't leave in it the brine long enough (meaning we forgot to plan ahead). Definitely need to try again.
Sam

Coleen said...

The photo looks fantastic!! I agree, it seems that all pork is a little touchier to cook these days.

teresa said...

oh how yummy! i love the look of that pork, what a gra way to prepare it!

Vijitha said...

Delicious recipe. What a yummy way to cook pork? Yum