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Thread: Pork Katsu

  1. #1
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default Pork Katsu

    Bought some pork loin cutlets, pounded them thin and cut them into medallions. Seasoned them with Adobo seasoning, dredged in flour, egg wash, and Panko crumbs.


    Fried them on my Disco and let them drain on a wire rack




    Made the Tonkatsu sauce with just ketchup, soy sauce and granulated garlic. Served with cabbage, tomato and white rice.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Bet I could eat a buncha that!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


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