Crispy Japanese Pork Katsu

 

Ingredients: 

• 10 pieces of pork loin (Ba tao)
• 2 cups of panko / breadcrumbs 
• 1-2 beaten egg 
• 1 cup of corn flour  

Marination: 

• 1 tbsp mirin 
• 1 tsp salt 
• 1 tbsp oyster sauce 
• 1 tbsp cooking wine /Sake
• 1 tbsp corn flour 
• 1 tsp light soya sauce 
• A dash of pepper 

Method: 

1) Rinse and pat dry Pork loin with kitchen towel. Use a mallet or back of a chopper to hit hard on Pork loin on both sides so as to tenderize it. Marinate Pork loin with marination above (at least 4 hours for better taste). 

2) Prepare 3 plates, 1 with corn flour, 1 with beaten egg and last plate with panko/breadcrumbs. First, coat pork loin all over with corn flour. Then dip in beaten egg and lastly coat with panko/ breadcrumbs. Press the panko into pork loin to ensure it coats well. 

3) Deep fry pork at high heat. To test the oil, dip chopsticks into oil and once you can see many bubbles around chopsticks, the oil is ready. Fry 1/2 pieces of pork loin at one time. Try not to crowd the pot so as to ensure even frying. Remove once pork turns golden brown. Serve it as a whole or sliced into pieces.