Deep-fried Breaded Pork Slices

My 10-year-old daughter took the photo on the left. She propped two bamboo hot pads against the pitcher of water and made a background out of them. I never thought of that. A fresh mind can be so creative.

This dish is actually a variety of pork chops. I do not buy the cut that is called pork chops, boned or deboned, because it find the meat too dry. I always use kasim. I removed the skin (rind), leaving a thin layer of fat attached to the meat. I cut the meat across the grain into 1/4″ slices then rubbed them with the seasonings and spices. This dish is best when the meat is left to absorb the flavors before cooking.

Ingredients :

1/2 k. of pork kasim (round)
1/2 tsp. of garlic powder
1/2 tsp. of onion powder
1/2 tsp. of crushed dried oregano
1/2 tsp. of ground black pepper
1 tsp. of salt
3/4 c. of fine bread crumbs
2 eggs, lightly beaten
1 to 1-1/2 c. of cooking oil for deep-frying

Cooking procedure :

With a sharp knife, remove the pork rind. Leave a thin layer of fat on the meat. This will help keep the meat moist and tender. Cut across the grain into 1/4″ slices. Mix together the spices and seasonings. Rub the pork slices with the mixture on both sides. Stack the pork slices on a plate, cover with cling wrap and refrigerate for at least an hour.

Place the bread crumbs on a plate.

Heat the cooking oil in a fryer or wok until it starts to smoke. Dip a slice of pork in the beaten eggs, making sure that both sides are covered. Shake off any excess then dredge both in bread crumbs. Lower the pork in hot oil. Repeat until you have 5 0r 6 pieces cooking in oil. Flip the pork slices over to brown evenly. Do not overcrowd the wok or fryer. Drain the pork on paper towels. Repeat until all pork slices are cooked. Serve hot.

In the mood for more food?

1. Back to school again
2. Chicken and macaroni salad
3. Blended herbs
4. Gindara fillets in coconut cream
5. Baked eggplants with bacon and cheese
6. A cheesecake and self-frosting cupcakes
7. What’s for breakfast?
8. Sardines in oil
9. Macaroni soup
10. Lumpiang tinapa at mangga (smoked fish and mango spring rolls)

About Pinoy Cook

• About the author
• Cooking philosophy
• Food photography
• The noche buena section
• Product review policy
• Terms of use
• Privacy policy
• Recipe archive
• Published articles
• Food from all over
• E-mail the author

Readers

 Subscribe in a reader

Asian cooking

• Steamed litid ng baka (beef ligaments)
• Tofu in oyster sauce
• Teriyaki udon
• Steamed fish in sesame oil
• Tofu, spinach and bean sprouts stir fry
• Chop Suey
• Pearl Balls
• Chicken and asparagus fried rice
• Chicken and cabbage stir fry with chili garlic sauce
• Where-is-the-rice fried rice

Asia & beyond

• Lasang Pinoy 7 : Potato omelet
• Baby back ribs
• Oven-grilled chicken with corn sauce
• Korean beef stew a la Kimchi
• Turkey and potato salad
• Creamed Tuna & Potato Salad
• Chicken and potatoes in yogurt
• No meat during Lent?
• Southern style fried chicken
• Sardines frittata in tortilla

Side Notes