TONKATSU ( DEEP FRIED PORK ) WITH STIR FRY VEGGIES
4 pork loin chops (about 1″ thick, no bones)
salt
pepper
½ cup all purpose flour
1 – 2 eggs
1 cup panko crumbs
oil for deep frying
Make small cuts all over pork chops with tip of knife. Sprinkle salt and pepper on both sides of meat.
Coat the meat with flour, dip in eggs, then cover with bread crumbs.
Heat deep frying oil to 180ºC, and deep fry crumb-covered meat. You can check the temperature by dropping a bread crumb. If it comes up to the oil surface right after it’s dropped, it’s good.
Fry until color turns golden brown and meat floats in the oil, about 5-8 minutes, turning once or twice.
Set the meat on a cooling rack for a minute. Cut into 5-6 pieces.
Tonkatsu sauce:
1 tablespoon ketchup
2½ teaspoons Worcestershire sauce
Combine all the ingredients in a small bowl and whisk together. Adjust the sauce according to your liking.
STRIFRY VEGGIES
Plaas bietjie olie in ‘n wok of pan. Sit vars opgesnyde knoffelhuisie, gemmer en 1 groen rissie by en braai vir so 20 sekondes.
Voeg broccoli, spring onion, sugar snap peas en wortels by en roerbraai vir so 2-3 minute.
Voeg udon noedels by, roer deur tot noedels regdeur verhit is.
Voeg 1 eetlepel soyasous by.
Ek het ‘n pakkie honey, soy and ginger stirfry sous bygesit.
Voeg shimeji sampioene by, roer deur en roerbraai vir nog sowat n minuut.
Bedien met enige vleis.
Photo : Charleen Nieuwenhuizen
