crunchy tonkatsu

I still have panko breadcrumbs leftover so I decided to try this Japanese food Tonkatsu.  It is crunchy, on the outside and tender on the inside. My husband and  son LOVEs it! Best serve with Tonkatsu sauce or Barbecue sauce. Enjoy:)

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Ingredients:

10 pcs PORK LOIN STEAK or PORK CUTLETS, boneless
salt & pepper to taste
1 and 1/2 cup all purpose flour
2 beaten egg
1 1/2 cup Japanese bread crumbs
cabbage, shredded thinly
cooking oil for deep-frying
commercially available Tonkatsu or Barbecue sauce

lemon wedges for garnishing

Procedure:

Score the fat of the pork chops to prevent from curling. Lightly salt and pepper the chops on both sides, then dredge in flour. Shake off any excess flour, dip in beaten egg. Next press the chops firmly into the breadcrumbs making sure that all surfaces are well coated. Place them on a sheet pan covered with parchment paper and refrigerate for an hour before using.

Deep-fry the porkchop in oil, turning once or twice until cooked through and golden brown, approximately 4-5 minutes. The coating should be quite crisp. Drain the excess oil in paper towel.

Serve Tonkatsu or barbecue sauce with fried pork cutlet.

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Serving Suggestion:Place shredded cabbage over half of a warm serving plate. Place the porkchop on top of the cabbage toward the center of the plate. Serve the sauce in a separate small dish for dipping. Garnish with lemon wedges.

recipe from  Recipe TV

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Skinless Longanisa (Filipino sausage)

My family loves longanisa so I want to make that taste as good as the ones you can buy from asian stores. Luckily I have found a recipe from Cafe Munchkin. She is really true to her word when she said that it really taste good!

Ingredients:

  1. Mix everything by hand in a large bowl.
  2. Form into thin logs and refrigerate.
  3. Fry in a little hot oil.