Ingredients :
- 2 pork tenderloins
- 250 g of flour
- 2 eggs
- ½ Chinese cabbage
- 230 g of breadcrumbs
- 1 teaspoon of water
Preparation :
Lightly beat the eggs by adding 1 teaspoon of water and set aside. Chop the chinese cabbage into thin strips
Place the pork in flour and tap a little to bring down the excess flour.
Place the fillets in beaten egg then in crumbs.
Heat a skillet or deep fryer oil about 50 cl. To see if the oil is hot throw some crumbs in and if it sizzles it is hot . then put over medium heat.
Dip the pork in the oil and cook for about 7-8 minutes, turning often and always on medium heat so that the meat is cooked at heart, then put on high heat so that the crumbs begin to brown.
Remove and drain them on absorbent paper.
Cut into slices about 5 cm and serve with the chinese cabbage and tonkatsu sauce.
Tips: you can use the bulldog sauce or Worcestershire sauce.
Anecdotes : It was invented in the 1930s, and has since become one of the most popular dishes in Japan. When served on a bowl of rice, we talk about katsudon.
For Japanese students, the custom is to eat a tonkatsu before an exam from the word game that has the Japanese verb “katsu” which means winning.
In Bhutan, Phaksha Pa or pork with vegetables is part of the Bhutanese cooking.
The Thailand cuisine, although similar in some respects to that of its neighboring Chinese, Indians ...
Chinese fondue with seafood delight all those who like seafood.
The fried rice fried rice called in China, is a very popular dish in the Chinese world.
This dish is a kind of warm salad composed of beef, vegetable and nems. This Cambodian dish, is ofte...
Nome shek Chiene is the famous Cambodian banana fritters found in Asian restaurants.
Ba wan is a kind of meat ball and is considered by many as a national food of taiwan.
Butaniku no shôgayaki is a grilled pork with ginger and it is the second popular dish in Japan afte...
The fondue is a broth in which diners cooked their ingredients in a small landing net.
The curried cauliflower and potatoes is widespread in Nepal. It is served in daal bhaat.
