Easily made with thinly sliced pork, this recipe is pan-fried to a crispy finish without deep frying! Filled with seasonal perilla leaves and pickled plums, it offers a refreshing taste. Fragrant with minimal oil, it's perfect as an appetizer or a side dish for rice. Using mayonnaise and plastic wrap makes it easy to achieve a delicious crispy texture with less effort.
Ingredients
Main Ingredients (2 servings)
- Thinly sliced pork 250g
- All-purpose flour 2 tsp
- Perilla leaves 8 leaves
- Pickled plums 2
- All-purpose flour (for coating) - amount as needed
- Panko breadcrumbs - amount as needed
Seasonings
- Salt - pinch
- Pepper - pinch
- Cooking Sake (Rice Wine) 2 tsp
- Mayonnaise - amount as needed
- Vegetable Oil - amount as needed
Steps
- In a bowl, combine the thinly sliced pork 250g with salt (pinch), pepper (pinch), Cooking Sake (Rice Wine) 2 tsp, and all-purpose flour 2 tsp. Massage well. (Tip: The flour acts as a binder, helping the meat stay together and become tender.)
- Lay out a piece of plastic wrap on a flat surface.
- Spread 1/4 of the pork thinly and evenly over the plastic wrap, ensuring there are no gaps.
- Trim the stems from 2 perilla leaves and place them on top of the spread pork.
- Remove the pit from 1 pickled plum, mash the flesh, and spread it over the perilla leaves.
- Place another 2 perilla leaves on top of the pickled plum to sandwich it.
- Cover with another 1/4 of the pork, spreading it to enclose the plum and perilla leaves, and shape it.
- Lightly dust the entire surface with all-purpose flour (amount as needed).
- Spread mayonnaise (amount as needed) evenly over the entire surface. (Tip: Using mayonnaise helps the breadcrumbs adhere well and eliminates the need for eggs.)
- Coat the entire surface with panko breadcrumbs (amount as needed). (Tip: Using plastic wrap allows you to coat the crumbs neatly without getting your hands messy.)
- Repeat the process to make a total of 2 pieces.
- Heat vegetable oil (amount as needed) in a frying pan over medium heat.
- Remove the plastic wrap and carefully place the prepared pork into the hot frying pan.
- Cook over medium heat until the bottom is browned. (Tip: The mayonnaise melts and soaks into the breadcrumbs, ensuring a crispy texture even with minimal oil.)
- Once browned, flip the pork over.
- Cover the pan with a lid and steam-grill over low to medium heat for 2.5 minutes.
- Once the other side is also browned, turn off the heat.
- Cut into desired serving sizes, arrange on a plate, and serve. Optionally, serve with your favorite sauce or mayonnaise.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。