PORK KATSUDON RECIPE
CRISPY FRY® SEASONED CRUMBS
1/2kg pork loin/pork chop, skinless, boneless
3/4 cup 75g onion, white, julienne
5 pieces 250g egg
5 cups 800g rice, cooked (2 cups 400g uncooked)
5 tablespoons 75ml light, soy sauce
2.5 tablespoons 35ml cane vinegar
1/4 cup 50ml water
5 tablespoons 60g sugar, white
1 pack 50g CRISPY FRY® Seasoned Crumbs
|Calories per Serving (kcal)||468|
|Dietary Fiber (g)||2.7|
Good to Know Nutrition Facts!
Pork is an excellent source of many vitamins and minerals, including Thiamin, Zinc, Vitamin B12, Vitamin B6, Niacin, Phosphorus, and Iron.
Preparation and Cooking time: 30 – 40 minutes
- SEASON. On a tray/plate, lay in pork loin and fully coat with CRISPY FRY® Seasoned Crumbs and set aside.
- DEEP-FRY. On a deep pan, pour in oil and heat it up to 350ºF. Fry pork for 5-6 mins or until golden brown. Set aside on a kitchen towel and let it rest.
- SIMMER. On a small pan, add in 50 ml water, 1 tablespoon light soy sauce, 1 tablespoon sugar, 1/2 tablespoon cane vinegar, and 1/8 cup onion. Once simmering, place the fried pork on top and pour in 1 beaten egg, spread evenly. Then, Immediately cover the pan until the eggs are cook and transfer to a bowl with 1 cup rice.
- SERVE hot.
Makes: 5 servings
Serving size: 1 cup rice (160g), 1 pc pork loin (100-120g) and 1pc egg (50g)
Control the time and temperature while simmering the sauce, simmering it too long will quickly evaporate the liquid.