What are the methods for making Katz Crispy Boneless Pork Chop
Core key: Pork chops are pounded and softened, wrapped in double layers of powder to lock and crispy, and fried at low temperature and high temperature. For boneless pork chops, choose pork tenderloin/pork tenderloin (with good tenderness), or pork belly (with a little fat to make it more fragrant). The whole process is done with "water locking+crispness locking", and the finished product is crisp
Core key: Pork chops are pounded and softened, wrapped in double layers of powder to lock and crispy, and fried at low temperature and high temperature. For boneless pork chops, choose pork tenderloin/pork tenderloin (with good tenderness), or pork belly (with a little fat to make it more fragrant). The whole process is done with "water locking+crispness locking", and the finished product is crispy on the outside and tender on the inside, replicating the crispy taste of the street side.
1. General pre-processing (applicable to all methods, basic key steps)
Food preparation (for 2 people)
400g boneless pork chops (cut into 1.5cm thick slices), 3 slices of ginger, 1 section of scallion, 1 tablespoon of cooking wine, a little salt, and a little white pepper powder
Tendering and marinating (removing fishy smell+locking water, avoiding frying and hardening)
Pork chops should be repeatedly pounded back and forth with a knife (to break the fascia, with a thickness of about 1cm, and not retract after frying);
Add ginger slices, scallions, cooking wine, salt, and white pepper powder, mix well and marinate for 10-15 minutes (with less salt, only the base flavor, and subsequent coating without salt);
After pickling, pick out the scallions and ginger, gently press and absorb the surface moisture with kitchen paper (excessive moisture will cause the coating powder to fall off and not crispy).
2. Universal powder coating formula (Katz crispy core, double-layer powder coating method)
Powder coating material
2 tablespoons of corn starch, 4 tablespoons of medium gluten flour (regular flour), 1 egg (beaten into egg liquid), and an appropriate amount of bread crumbs (choose coarse grain bread crumbs, which are more crispy than fine crumbs and can be yellow or white)
3. Standard powder coating steps (not a single step can be omitted, key to locking brittleness)
First layer of coating powder: The marinated pork chops are first coated with a layer of "starch+flour mixture powder", pressed by hand to firmly stick the powder, and shaken off excess powder;
Hanging egg mixture: Put it into the egg mixture, evenly dip the whole body in the egg mixture, and drip excess egg mixture (egg mixture is a binder of flour and breadcrumbs);
Second layer of breadcrumbs: Place the pork chops in breadcrumbs and press them tightly with your hands to cover your entire body, without leaking any edges or corners. After wrapping, gently shake off any floating breadcrumbs and let them sit for 5 minutes (to allow the breadcrumbs to solidify and prevent them from falling off during frying).
Method 1: Deep fried version (with the strongest Kaz crispy texture, same as night market version)
ingredients
Pork chops wrapped in flour, appropriate amount of cooking oil, tomato sauce/salad dressing/salt and pepper (dipping sauce)
step
Pour cooking oil into the pot, the amount of oil should not exceed pork chops (wide oil), heat over medium heat to an oil temperature of 160 ℃ (put chopsticks in the oil, dense small bubbles will appear around, without emitting large smoke);
Add pork chops and fry over low to medium heat for 3 minutes (set at low temperature to allow the inside to mature thoroughly and avoid burning on the outside and growing on the inside);
Fry until the surface of the pork chops turns slightly yellow, remove and control the oil, turn to high heat to raise the oil temperature to 180 ℃ (with slight smoke on the oil surface), add the pork chops and fry again for 30 seconds to 1 minute (high temperature pushes out excess oil, making the skin golden and crispy, and this is where the Katz sound comes from);
Take it out and put it on an oil absorbing paper to absorb oil. Cut it into pieces and dip it in tomato sauce/salad dressing, or sprinkle salt and pepper/cumin powder. Enjoy it directly.
Method 2: Air fryer version (low-fat and oil-free, healthy version, lazy choice)
ingredients
Pork chops wrapped in flour, oil spray pot (cooking oil), and dipping sauce can be used freely
step
Place oil paper on the frying basket of the air fryer, add pork chops, and use a spray gun to evenly spray a thin layer of oil on both sides of the pork chops (no oil will dry, only thin oil can make them crispy);
Adjust the air fryer to 180 ℃, bake for 10 minutes, open the frying basket halfway, flip the pork chops over, and spray a thin layer of oil;
Bake until the surface is golden and crispy, then use chopsticks to poke it until there is no blood or water inside. Remove from the pot and cut into pieces to dip in the sauce. The texture is crispy, almost oil-free, and not greasy to eat.
Method 3: Pan fried version (low oil, suitable for home cooking, quick preparation for one person)
ingredients
Pork chops wrapped in flour, a small amount of cooking oil, 1 small piece of butter (optional, flavorful), dipping sauce
step
Heat up a frying pan, pour in a small amount of cooking oil (brush the bottom of the pan, reduce the oil), and add pork chops;
Fry slowly over medium to low heat until one side is golden and crispy (about 3 minutes), then flip over and continue frying for 2-3 minutes until the pork chops are fully cooked;
You can add a small piece of butter and wait for it to melt. Use a spoon to scoop the butter juice and pour it onto the pork chops (butter enhances flavor, optional, can be omitted if not preferred);
Remove the oil absorbing material, cut it into pieces for dipping, the skin is crispy, the interior is soft and tender, and the home style flavor is extremely strong.
3 key techniques for Katz to be brittle but not soft again
Before coating with powder, it is necessary to absorb the moisture from the pork cutlet. Moisture is the enemy of crispness. After coating with powder, let it sit for 5 minutes to solidify;
Deep frying must be repeated, cooked at low temperatures, crispy at high temperatures, and able to remove oil and fat; Air fryer/pan frying must be lightly oiled, without oil it will dry hard, not crispy;
After serving, eat while hot. If it cools down and softens, you can put it in an air fryer and bake at 180 ℃ for 1 minute, or pan fry over low heat for 30 seconds to quickly restore its crispness.
Taste upgrade tips
Cheese Mash Version: After wrapping the first layer of flour, cut a knife in the middle of the pork cutlet (without cutting through), add a small piece of cheese, then wrap it with flour, egg mixture, breadcrumbs, fry and bite open the flowing cheese, super delicious;
Black pepper flavor: When marinating pork chops, add a little crushed black pepper instead of white pepper powder. Sprinkle black pepper powder on the finished product, which is salty and slightly spicy;
Garlic version: When wrapping breadcrumbs, add a small amount of minced garlic and wrap it together on pork chops. After frying, the garlic aroma becomes rich.
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