27 (Sat) May 2017
-One Serendra, BGC-
with the Family
On occasion, I make tonkatsu from scratch (see 4.129 Tonkatsu [with recipe]).
For the first time, I tried brining the meat. The cutlets did retain moisture to turn out much juicier, but perhaps too juicy – being pork, the meat seemed ickily undercooked.
But at least I know the technique works.