Pork Katsu

Sous vide pork tonkatsu. Juicy! *Picture used home made bread crumbs. Panko much better

Author

Rob Chang

Prep Time: 00:00

Recipe Time: 02:00

Temperature : 140F / 60C

Ingredients

• Pork loin
• Panko
• Flour
• Eggs

Directions

1. Sous vide naked with only salt in the bag for 2 hrs at 135F
2. Ice shock in an ice bath
3. Dredge first in flour
4. Dredge second in beaten egg
5. Toss in panko. Shake off excess

Finishing Steps

1. Fry in 350F oil. Stay on top of it as you are just finishing and the frying on each side should be between 10-30 seconds or it will burn.
2. Place on a plate lined with paper towels to blot oil. Because this is sous vide there is no resting time necessary.
3. Slice to deserted thickness.
4. Plate