This Japanese dish is one of my brother's favorite meals. It's a piece of pork loin that is deep fried and served with a sauce (usually plum sauce). I love this recipe because of the crunch you get on the pork, as well as the sweetness from the sauce.
- 2 lb Pork Top Loin Roast, Center Cut, boneless You can buy the whole chunk or the already cut option
- 2 Cup Panko breadcrumbs
- 1 Cup Flour
- 1 T Salt
- 1 Cup Rice
- 1/2 Cup Plum Sauce
- Oil For Deep Frying
- For the pork. If you bought the whole pork loin, cut into 1 inch medallions. Once you have them cut, take a meat tenderizer and pound each medallion.
- Set up a breading station in 3 bowls. In the first bowl, add the flour and 1/3 of the salt. In the second bowl, add eggs and scramble, add 1 1/3 of the salt. In the third bowl, add the panko with the rest of the salt.
- Bread the pork. Take each medallion and coat both sides in the flour mixture, shaking off any excess before moving to the egg mixture. Dip the medallion in the egg and coat each side allowing the excess to drip off. Finally, coat each side of the medallion in the panko. Set finished medallions on a plate and finish the rest.
- Start cooking rice according to package (it usually takes between 20-30 minutes)
- Heat large pan over medium high. Add enough oil until there's 1/2 inch covering the bottom of the pan. Gently place the pork into the oil, about 3 medallions at a time, and deep fry for 5 minutes. Flip, then cook an additional 5 minutes.
- Remove pork and allow to rest on a wire rack. Cook the next batch of pork.
- To plate, once the pork has cooled a little, cut the pork into strips and place over a mound of rice. Drizzle a little plum sauce over the pork and enjoy!