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標題: 有無人識整日式炸豬扒﹖ [打印本頁]

作者: Littleprince 時間: 2008-1-9 22:22 標題: 有無人識整日式炸豬扒﹖

請問 LYK 有無人識整日式炸豬扒﹖可唔可以 POST RECEIPE 呀﹖即係那種響日本先至可以食到﹐好淋身的那種﹐不是一般的炸豬扒﹐有人明白我指哪種嗎﹖

作者: celeron_266 時間: 2008-1-9 22:57

tonkatsu? (basically its just prok cutlet)...

http://japanesefood.about.com/od/pork/r/tonkatsu.htm

other info
http://japanesefood.about.com/od/pork/a/abouttonkatsu.htm
http://en.wikipedia.org/wiki/Tonkatsu (umm...that katsu-sando looks nice...)

[ 本帖最後由 celeron_266 於 2008-1-9 22:58 編輯 ]

作者: Littleprince 時間: 2008-1-9 23:00

原帖由 celeron_266 於 2008-1-9 22:57 發表
tonkatsu? (basically its just prok cutlet)...

http://japanesefood.about.com/od/pork/r/tonkatsu.htm

other info
http://japanesefood.about.com/od/pork/a/abouttonkatsu.htm
http://en.wikipedia.org/wiki/T ...

o甘點解可以o甘淋﹖就算響呢邊d日本餐廳都食唔到o甘多肉汁同o甘淋架播。。。係咪同D豬有關﹖﹖

作者: celeron_266 時間: 2008-1-9 23:04

i suppose so....

try to get some good meat and make it yourself...maybe it will be better

IMO the ones in torarenbo is pretty good....

[ 本帖最後由 celeron_266 於 2008-1-9 23:07 編輯 ]

作者: its_visa 時間: 2008-1-9 23:07

i think the pork u ate is call "黑豚"...
this type of pork is more juicy & fat & soft~

作者: 布小熊 時間: 2008-1-9 23:09

Most of the tonkatsu place in Japan has a specific "cut" of pork to choose from. I remember that the Fillet is the more tender one on the menu. Not sure if we can get that cut here... nor if pork available here can be that tender.
And I didn't had "black pork meat" in japan.

作者: Littleprince 時間: 2008-1-9 23:37

諗起都流口水呀。。。
真係好好味﹐不過食得多實肥唧。。。

作者: maldini 時間: 2008-1-9 23:40

There is nothing special about Japanese pork chops. It is another example of Japanese hype or Japanese is better. I like the Hong Kong style better. As long as you select high quality pork, anyone can make it.

作者: Alcoholic 時間: 2008-1-10 09:38

原帖由 its_visa 於 2008-1-9 11:07 PM 發表
i think the pork u ate is call "黑豚"...
this type of pork is more juicy & fat & soft~

you can buy it here now...
there's a store across from PNE...
i bought some thinly sliced for hotpot
man it tastes good!

作者: hium 時間: 2008-1-10 10:28

I tried this recipe (you can take reference just for the curlet porkchop it is just as good), make this with patient and best quality pork chop you can find in here (I think Save on Food sometimes have really good pork). The pork chop will just taste as good as the ones you had in Japan!

It is alot of work, tho

My husband really loved the result!

http://www.bonbonkitchen.com/kit ... indish/pigsteak.htm

作者: daimo 時間: 2008-1-10 10:35

It's all about the meat cut, thickness of the cut, timing and oil temperature.

I bought the porkchop tenderloin from Costco (the long un-cut type) and played with a deep fryier and successfully replicated 80% of the taste.

But it's a lot of work, and you need 3 liters of oil to fill that fryer.  It doesn't make sense if you are just cooking for 2-3 people.  Last time I deep fried 30 pieces of porkchop and put them all in the fridge.  (and the oil will be brown and done for)

when  I ate it in Japan, 黑豚 is an option.  not all of them are 黑豚.

Just my opinion, anyway to put it the Japanese style still beats the HK style by a long shot.

BTW,  long time no see ...

Off topic, 布小熊, I still haven't uploaded my travel pics yet ... I heard that if you upload to flickr you will lose the copyright ...

Daimo

作者: 布小熊 時間: 2008-1-10 12:43

原帖由 daimo 於 2008-1-10 10:35 AM 發表
I heard that if you upload to flickr you will lose the copyright ...

REALLY!!!

I need to verify that.. and may be remove my pictures from there.... (not that I have anything to publish...

作者: Ultraman 時間: 2008-1-10 12:54

According to 陽一 said (the cartoon), you may try to deep fried the pork chop twice! The first round with stronger fire to "enclose" the juice inside; and then the second round with less fire power to cook it through well. But I haven't try this method yet, dunno if it really works or not, hehe.....

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