Crispy Fried Pork Fillet With Fish Sauce

Butahire Karaage（豚ヒレ肉のから揚げ）

What kind of dish is Crispy fried pork fillet with fish sauce??

Fried Pork = Pork Karaage 　 Pork fillet = Buta hire = Pork tenderloin

This is a recipe for pork fillet marinated in oyster sauce and fish sauce, then deep-fried until crispy and fragrant.

Even if you care about your body, sometimes you want to eat fried food. For those who are concerned about calories and fat, pork tenderloin is recommended.

Pork fillet is low in calories and high in protein.

Compared to using the same amount of pork loin, the fat content is 11g less, so the calorie is about 100kcal lower.

Furthermore, pork fillet contains a lot of vitamin B1, which has the effect of promoting fatigue recovery.

The more fat there is in the meat, the tenderer it is, but pork fillet is tender despite having almost no fat.

Fish sauce

Fish sauce (Thai: น้ำปลา, nam pla) is an essential seasoning for Thai cuisine. Nam means liquid and pla means fish.

It is a light brown, smooth liquid.

It is a condensation of the delicious ingredients found in fish, and is characterized by its unique aroma.

Oyster sauce

Oyster sauce is a condiment made by boiling dried oysters and adding sugar and soy sauce to the broth.

It is brown, almost black, and has a viscous consistency.

It goes well with any ingredients, including seafood, meat, tofu, and vegetables.

NUTRITION FACTS : Crispy fried pork fillet with fish sauce

• 821 Calories Protein 72.5 g Total Fat 36.6 g Total carbohydrates 55.7 g Sodium 6.0g

The nutritional value is calculated assuming an oil absorption rate of 8%.

INGREDIENTS : Crispy fried pork fillet with fish sauce

• Pork fillet (300g)
  • Oyster sauce (20g)
  • Nam pla (fish sauce) (15g)
  • Ginger (6g)
  • Garlic (6g)
• Potato starch (30g)
• Wheat flour (30g)
• Oil (25g)

Crispy fried pork fillet with fish saucepork fillet with fish sauce

1. Cut the pork fillet into 30g pieces. (If you have time, you can pound the pork into thinner pieces; this will help it cook faster.)
2. Grate or finely chop the garlic and ginger.
3. Mix the oyster sauce, Nam pla (fish sauce), garlic, and ginger.
4. Massage the pork with the sauce and refrigerate overnight.
5. Remove the pork from the refrigerator and leave it until it cools to about 25°C. Wipe off any moisture from the surface of the pork with a paper towel, then lightly coat it with a mixture of flour and potato starch.
6. Heat the oil to 170°C and fry for 8 minutes.