Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, pork karaage. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pork karaage is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Pork karaage is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have pork karaage using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pork karaage:
- Make ready Pork cube cut (adobo cut)
- Make ready Ziplock
- Prepare Marinate
- Make ready Soy sauce
- Prepare Brown sugar
- Get Garlic
- Take Onion powder
- Take Fry
- Take Cornstarch
- Prepare Oil
- Get Dip
- Make ready Mayonnaise
Steps to make Pork karaage:
- Cut the cubed meat in easy bite sized. I cut mine in half. So it’s faster and easier to fry.
- Put meat in ziplock and add the marinate. Soy sauce 2-3table spoon. Sugar 1table spoon. Garlic 1 or 2 cloves up to you or garlic powder. Onion powder up to you.
- Close the ziplock and Shake it up marinate it and leave for 5-10min
- Heat up the fry pan low medium heat and add oil
- In a bowl put 1cup of corn starch. Take a few pieces of meat in the bowl (the amount you plan to eat or everything) and get the meat covered in the cornstarch
- Put meat in frying pan and when the meat turns brown tan-ish flip flip until everything is all crispy brown
- Take it out from the fry pan and enjoy the karaage with mayonnaise or without anything. Juicy crispy Japanese style pork karaage
So that is going to wrap it up for this special food pork karaage recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
