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Source: Asian Recipes
It means Breaded Pork on Skewers
Ingredients
4 pork loin cutlets about 1/2inches thick
Salt & pepper to season
1 cup of flour
1 cup of Japanese dried bread crumbs (Panko)
1 egg, lightly beaten
Bamboo skewers (optional)For Tontaksu Dip:
1/4 cup tomato sauce
1/8 cup Worcestershire sauce
2 tbs soy sauce
2 tbs white wineMethod for Dip:
Mix all ingredients in a saucepan,
Bring to boil then let cool.
To Prepare:
- To prevent the meat from shrinking or curling, make several short vertical cuts at the edge of the meat where the meat and fat meet together
- Pound with a meat tenderizer
- Sprinkle with salt and pepper on both sides
- Dip each pork cutlet into the flour, then the egg and then coat with the panko bread crumbs
- Press the breadcrumbs lightly into the meat
- Lay the breaded cutlets in a single layer and refrigerate for a half an hour so the coating adheres well
- Heat enough oil to cover the meat (about 330 degrees)
- Slide 1-2 pieces of breaded pork and fry until the underside turns golden brown, then turn over
- Do not fry too many pieces together at one time
- Drain on a rack or paper towels.
- Cut the fried cutlet into 3/4" strips and serve on top or next to of a bed of well-drained shredded cabbage
To prepare skewers (optional):
- Cut pork into even sized thin narrow strips
- Insert meat onto bamboo skewers
- Coat and fry as above
Optional: Finely shredded cabbage to serve the cutlets on (soak shredded cabbage in cold water to crisp for about 30 minutes and drain
Japanese Dishes
Non Veggies Index
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