Japanese pork chops have accompanied the Japanese people through the economic downturn, and the affordable Japanese pork cutlets have also sprung up in recent years, becoming a popular national cuisine in Taiwan, prompting many well-known Japanese pork chop store brands to enter Taiwan, forming a hundred contending scenes. How to replicate fragrant, crispy and crispy golden pork chops at home?
The tautsel delicacies have these
Dali muscle is best for thick cutting:
There are many kinds of pork parts, but the most suitable for cooking thick cut pork chops is the Dali muscle located in the center of the pig's back, which has a chewy taste, moderate oil content, and is more solid to eat. It is generally used to cook the small muscles of pork chops, because the meat is more delicate, so it is less suitable for thick cutting.
How thick is the thickness to consider a thick cut?
To be able to be called thick cut, the thickness is mostly 2 ∼ 3 cm. Generally speaking, in order to have a certain thickness, most of them use pork tenderloin to make, and some stores use loin meat to make.
Broken tendons add a tender taste:
The reason why thick cut pork chops can have the taste of fresh and tender teeth is mainly through the tendon breaking procedure, because the meat quality of the pork ribs is more solid than other parts, and the fine meat tendons are also denser, so first use the meat mallet to gently beat it, cut off the fine meat ribs, which can make the pork chops become more fluffy, and after frying, the meat will not shrink or curl up.
The outer crisp is fried at different oil temperatures and tender on the inside:
In Japan, the orthodox thick cut pork chop frying method is to first fry for 3 to 4 minutes at a low temperature celsius of 165 to 170 degrees Celsius, and then fry the pork chops at a high temperature of 170 to 180 degrees Celsius for about 2 minutes, so that the surface is fried until crispy, so that the bread flour particles are three-dimensional crispy skin, and the tender pink flesh color. When frying pork chops at home, the amount of oil is based on the height that can drown the pork chops, if you are afraid of being too greasy, you can use vegetable oil, such as peanut oil, sunflower oil, etc., but olive oil and grape seed oil are not suitable, because the ignition point is low, and the high temperature after frying will make the oil deteriorate. When frying, you must let the pork control at about 8 minutes of cooking, after fishing, you can use the residual temperature to cook the pork into 9 points, and after the pork is cut, it shows a pink section, which is the most delicious taste.
Japanese tonkotsu cooking steps
1. Sprinkle a little pepper on both sides of the fresh tenderloin and evenly dip a thin layer of low-gluten flour.
2. Stir the egg evenly, and then dip the tenderloin on both sides with egg liquid, which must be stirred back and forth many times to ensure complete adherence.
3. Use your hands to completely cover the inner muscles, so that the inner muscles and bread flour will not be separated, the more bread powder is dipped, the better, the more crispy the taste. When dipping bread flour, do not weigh, otherwise it will be dry and hard when fried, you can gently press the bread flour on the inner muscles with your hand, so that the bread powder naturally sticks to the pork chops, and the fried pork chops will make the bread powder stand on the pork chops.
4. Place the tenderloin in a 170 degree Celsius oil pan, fry for about 3 to 4 minutes, then float, golden and crispy, clamp up and drain. You can also use commercially available drainage paper to drain the oil thoroughly.
5. After frying the pork chops, you can use a general knife to cut in a "slippery" way, do not use "chopped" to destroy the crispy bread flour. finish.
How to eat Japanese pork chops
Orthodox Japanese Eating:
When Japanese people eat pork chops, they will first grind the white sesame seeds with a grinding stick to make the taste of the sesame seeds divergent, and then pour the sesame seeds on the fried pork chops, drizzle with pork chop sauce, and when eating, you can take some cabbage shreds and put them on the pork chops together, reducing the greasy feeling of the pork chops, and eating the most refreshing taste.
What are the sauces to accompany:
Common sauces are Japanese pork chop sauce, radish paste, curry paste, Japanese soy sauce, etc. Japanese pork chop sauce is generally ground with white sesame seeds with abrasives, and then added to the pork chop sauce to add more aroma. In Japan, there are also people who only sprinkle rose salt or sea salt on the tonkatsu slightly, and the refreshing seasoning can better eat the original taste of pork.
Pairing: Shredded cabbage + yuzu sauce
The indispensable partner of Japanese pork chops is shredded cabbage, most of the stores will provide unlimited amounts, the refreshing taste of shredded cabbage, can reduce the greasy feeling of pork chops after the entrance. The sauce of shredded cabbage is generally the most common yuzu sauce, and the flavor of grapefruit is quite refreshing.