Add
in pork fillet and stir for about 2 minutes.
Not exact matches
I use
pork that is sold
in Australia as «
pork scotch
fillet».
Though the most well - known 전 is the spring onion & seafood variety which is commonly made like a pancake (though the «traditional» method is different) and thus gives rise to the incorrect understanding of the term, there are also 전 that are battered and fried white fish
fillets and tenderized
pork cutlets which are more
in fitting with the actual meaning of the term.
Written by our friend Rachael of La Fuji Mama Katsu, a battered then deep fried cutlet of meat, is a very popular dish
in Japan, the most popular probably being tonkatsu, which is made using
pork fillet or
pork loin.
Another cut of meat that is not rich
in connective tissue, such as the
fillet, would result
in a dry, stiff
pork.