Forget dry, tough pork loin! This recipe delivers juicy, crispy fried pork loin that's surprisingly faster and easier to make than chicken. We're ditching the complicated brines and lengthy marinades, opting instead for a simple yet effective approach that maximizes flavor and texture. Using readily available ingredients and straightforward techniques, you'll achieve restaurant-quality results in your own kitchen. Say goodbye to takeout and hello to a delicious, budget-friendly meal the whole family will love.
This recipe unlocks the secret to perfectly crispy fried pork loin, transforming a sometimes-intimidating cut of meat into a weeknight winner. Tender on the inside and with a satisfyingly crunchy exterior, this dish is as impressive as it is simple. Ready to experience the joy of flawlessly fried pork loin? Let's dive into the easy step-by-step instructions below.
Tools Needed
- Bowl
- Chopsticks
- Frying pan
Ingredients
- Pork loin: 300g
- Soy sauce: 2 tablespoons
- Sake: 1 tablespoon
- Sugar: 1 tablespoon
- Grated garlic: 1/2 tablespoon
- Pepper
- Egg: 1
- Flour
- Potato starch
- Oil
Step-by-Step Instructions
Step 1. Marinate & Prepare the Pork
- Place 300g of thinly sliced pork loin in a bowl.
- Add soy sauce, sake, sugar, grated garlic, and pepper. Mix well.
- Let the mixture marinate for about 5 minutes.
- Beat an egg and add it to the marinated pork. Mix gently.
- Add flour and mix until the mixture becomes thick and no longer sticky.
- Gradually add potato starch, mixing roughly to create a thick coating.
Step 2. Create the Crispy Coating
- Add flour and mix until the mixture becomes thick and no longer sticky.
- Gradually add potato starch, mixing roughly to create a thick coating.
Step 3. Fry to Perfection
- Heat about 1cm of oil in a frying pan. Test the oil temperature by dropping in a water-soaked chopstick - it should sizzle.
- Carefully add the pork pieces to the hot oil, ensuring not to overcrowd the pan.
- Fry until golden brown, flipping halfway through. Add more potato starch as needed if the coating becomes too thin.
Step 4. Serve Immediately
- Remove the fried pork and serve immediately.
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- Using potato starch helps create a crispier texture.
- Don't overcrowd the pan when frying. Fry in batches if necessary.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork?
While pork loin is ideal for its tenderness, you can experiment with pork tenderloin (though it might cook faster) or even pork chops (adjust cooking time accordingly).
2. How do I ensure the pork loin is cooked through?
Use a meat thermometer to check the internal temperature reaches 145°F (63°C). This guarantees it's safe and juicy.
3. What if my pork loin isn't getting crispy?
Make sure your oil is hot enough (around 350°F/175°C) and that the pork is patted completely dry before breading. Don't overcrowd the pan.
So there you have it – crispy, juicy fried pork loin that's surprisingly simple and quick to make. This recipe is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. Enjoy the delicious results and impress your family and friends with this easy-to-master dish!