Deep-fried Breaded Pork Slices

July 29, 2003
Filed under Asia & beyond, Mighty meaty

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.

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Comments

4 Comments on "Deep-fried Breaded Pork Slices"

Rowena on Tue, 11th Dec 2007 3:18 pm

Hi Connie!

Could you share your recipe for this please? At saka anong part ba ng pork ang kasim? Thanks.

Rowie

Connie on Tue, 11th Dec 2007 3:49 pm

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.

Rowena on Wed, 12th Dec 2007 2:00 pm

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!!!

Connie on Thu, 13th Dec 2007 10:24 am