Aha Bujang's Pork Tenderloin Katsu

Cooking tips 💡

• Adding baking soda to the seasoning tenderizes the meat's protein, creating an incredibly soft texture. (Aging for about two days maximizes the effect.)
• When coating with breadcrumbs, avoid touching them with egg-wet hands as they will clump. Use tongs or keep your hands dry to maintain a clean crunch.
• For thick katsu dishes, always rest the fried meat outside the oil for 4–5 minutes to allow heat to distribute evenly inside, trapping the pink, moist juices.
• After cooling the leftover frying oil, pour only the clear top portion into a clean container, leaving the settled debris behind. This oil can be reused several times before it starts to smoke.

Recommended for 🙋

• ⭐Those who want to enjoy restaurant-style, juicy and tender pork tenderloin katsu at home.
• ⭐Those who have been hesitant to try frying because of concerns about leftover oil disposal and reuse.
• ⭐Those who want to experience firsthand the hidden meat-tenderizing science of professional chefs using baking soda.