An incredibly easy recipe for crispy fried pork cutlet that requires no marinating and is ready in just 15 minutes. Thick-cut pork loin is pierced with a fork to help the flavors penetrate, then fried to a crispy and juicy perfection with minimal oil. This dish is perfect with rice, as a snack, or in a bento box.
Ingredients
Main Ingredients (2 servings)
- Pork Loin 2 slices (300g)
- Potato Starch (for coating) as needed
Seasonings
- [A] Soy Sauce 1 tbsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Sugar 1 tsp
- [A] Grated Garlic 1 tsp
- [A] Grated Ginger 1 tsp
- [A] Salt a pinch
- [A] Pepper a pinch
- [A] Potato Starch 2 tsp
Steps
- Prepare 2 slices (300g) of Pork Loin.
- Pierce the Pork Loin several times with a fork. (Key Tip! Piercing with a fork helps the flavors to penetrate better.)
- Cut the Pork Loin into bite-sized pieces.
- In a bowl, combine 1 tbsp Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), 1 tsp Sugar, 1 tsp Grated Garlic, 1 tsp Grated Ginger, a pinch of Salt, a pinch of Pepper, and 2 tsp Potato Starch, and mix well.
- Add the cut Pork Loin to the seasoning mixture, mix thoroughly to coat.
- Evenly coat the surface of the Pork Loin with the seasoned mixture with Potato Starch (for coating), prepared separately.
- Heat oil in a frying pan to a depth of 5mm to 1cm over medium heat.
- Once the oil is hot, place the potato starch-coated Pork Loin into the pan.
- Once the bottom of the Pork Loin is browned, flip them over and cook the other side, being careful not to burn.
- After cooking for a total of 6 minutes until evenly browned, remove the Pork Loin from the pan and drain the excess oil.
- Arrange the drained Pork Loin on a plate. It's ready!
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