Pork loin with pineapple

Japanese food
Meat side dishes
Tamura Takashi
Save recipe
After fried pork cutlets, let them rest on a net, and the remaining heat will cook them all the way to the inside. When cutting pork cutlets, the key is to cut them all at once from the top without moving the knife back and forth.
Cooking time: 20 minutes
Excluding the time to soak
0 posts in arranging recipes
How to make it
1

When making sandwiches, use the leftover bread ears. Place the bread in a food processor to finely chopped it down.

2

Place the crushed pineapple and pork in a plastic bag and let it sit in the fridge overnight. Return to room temperature before cooking and make cuts in the streaks to make it easier to eat.

3

Apply batter in the order of flour, beaten eggs, and bread crumbs made with [1].

4

Place in oil heated to 170°C and gradually increase the temperature of the oil by turning it over halfway through.

5

Fry for about 2 minutes and then remove it on a net. Let it rest for about 5-10 minutes, then place it in the oil again and fry twice.

6

Fry for about a minute, then take it out onto a net, and once the heat is gone, cut it into pieces that are easy to eat. Serve on a plate along with shredded cabbage and pour in a sauce made from mixing prunes paste and medium-rich sauce in a ratio of about 1:1.

Ingredients for 2 people

Everyone's arrangement recipes Everyone makes these arrangements!

Arrange professional recipes in your own way and
show them to everyone!

Post an arranged recipe

Detailed recipe search

  • Cooking type

  • Clear the conditions

Member Login

Free membership registration

Please sign up for social media here.

Log in with Google+

Please set the ID and password to use to log in.

Reset password

You will receive an email to reset your password.
Enter your email address when registering and click the "Send" button.

Membership

An active membership is required for this action, please click on the button below to view the available plans.