Main ingredients 🥩
pork loinfloureggsbreadcrumbs
Seungwoo Dad's Sous-vide Donkkaseu
A premium tonkatsu that achieves ultimate tenderness by first cooking the meat perfectly and moistly using sous-vide, then quickly frying only the outside at a high temperature of 180°C.
🙋 Recommended for
- ⭐ Those who want to experience an extremely tender texture using a sous-vide machine
- ⭐ Those who want a moist tonkatsu that is not dry and full of juices
Ingredients needed 🛒2 servings
- pork loin block
- seasoned salt, a little
- pepper, a little
- flour, as needed
- eggs, as needed
- breadcrumbs, as needed
- cooking oil, as needed
Recipe 🍳
- Season thickly sliced pork loin with seasoned salt and pepper.
- Place the seasoned meat in a vacuum pack and seal to prepare for sous-vide.
- Using a sous-vide machine, cook the pork loin for about 1 hour until fully cooked through.
- Once cooked, submerge the vacuum-packed meat in cold water to cool completely.
- Remove the meat from the pack and thoroughly pat dry the surface with a kitchen towel.
- Coat the cooled meat evenly in flour, egg wash, and breadcrumbs in that order.
- Heat the oil to 180°C, then add the tonkatsu and fry quickly for less than 1 minute until the coating is crispy, then drain.
- Vacuum-pack thick pork loin and cook in a sous-vide machine for 1 hour.
- Cool completely, pat dry the surface, and coat with flour, egg, and breadcrumbs.
- Fry quickly in oil at 180°C for less than 1 minute, until the coating is crispy.
Cooking tips 💡
- If you fry the meat immediately after sous-vide while still hot, the coating will become soggy due to internal moisture. Make sure to cool it thoroughly and pat dry.
- Since the inside is already fully cooked, using high oil temperature to quickly brown the coating is the secret to preserving the juices.
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