Simple Pork Roast Cutlet Steak – a delicious recipe with tendons, enough, enough, Soy sauce, Sake, Mirin. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the tendons of the pork roast with a knife.
2
(Cut about 5 places into the fat, use the tip of the knife to punch holes in the meat, and cut the tendons.)
3
Flavor both sides of the pork roast with salt and pepper.
4
Put a suitable amount of flour in a plastic bag.
5
Put the salt and peppered meat in one at a time and shake to cover both sides with flour.
6
Put a suitable amount of oil in a frying pan and cook the meat on high heat until golden brown (short cooking times helps keep the meat from becoming too tough).
7
Wipe fat from the meat with a paper towel.
8
While the meat is cooking, combine the ingredients (medium heat) in the pan.
9
Close with a lid and let simmer (be careful not to burn).
10
If the meat is cooked through, then it's complete.
345
kcal
Calories
14
g
Fat
21
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 Pork roast cutlet (cut the tendons with a knife), 1 enough to season the meat Salt and pepper, 1 enough to cover the meat White flour, 30 ml Soy sauce, and more.
Yes, Simple Pork Roast Cutlet Steak falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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