Cooks this dish for paying guests · Verified chef · Answers buyers directly
1 h total40 min hands-onServes 2Medium
This recipe has reached the top of the ladder
LEGEND → —Two oil temperatures, one rest, and panko that stands up in spikes instead of lying flat.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Pork loin with fat cap000 g
Fresh panko000 g
Plain flour000 g
Egg000 g
Lard or rapeseed oil000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Choosing rosu: the fat cap and how thick to ask for
The two-temperature fry, watched on a thermometer
Frying depth in a domestic pan without a fryer
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 17 of the 21 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: recovering oil temperature for the second fry — step 13 of 21.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Hiroshi Nakamura watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Scoring the fat line so the cutlet stays flat
Resting on a rack, never on paper
Slicing without shattering the crust
The two frying temperatures and the resting minutes between them, which is what keeps the centre pink-edged and juicy.
Written by Hiroshi Nakamura. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
713 people cooked it, 93% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription
