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.....
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 ...
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!
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.
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.
發表於 2008-1-9 22:22
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I need to verify that.. and may be remove my pictures from there.... (not that I have anything to publish...
My husband really loved the result!