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.
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4 Responses to “Deep-fried Breaded Pork Slices”
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Hi Connie!
Could you share your recipe for this please? At saka anong part ba ng pork ang kasim? Thanks.
Rowie
Hi Rowena.
“Could you share your recipe for this please?”
Sure, it’s there actually. Click the link to page 2.
“At saka anong part ba ng pork ang kasim?”
Eh di kasim.
hehehe. oo nga naman. What I mean is, anong part ng katawan ng baboy ang kasim? I’m in Sydney and here they don’t call it kasim. Just wanted to make sure I get it right. Thanks again. Love, love, love your site!!!
The shoulder, Rowena.