Trussed a pork loin, I was thinking it would lead to more consistent slices when I cut them. Sous vide for 3 hours at 135, sliced and then flour, egg wash, panko. Fried until a nice golden color. Assembled a bowl with rice, egg/spinach and topped with katsu sauce and kewpie mayo.
by RyeAnotherDay
5 Comments
Frying to just give the crust, I’m guessing? Edible right after sous vide?
Wow, im trying this, thanks
Unique post, looks awesome. What are the sauces?
Looks incredible! Gonna give this a try!
Thanks for this idea!