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Recipe: Ultimate Sous Vide Tonkatsu

nicholas.gavin

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montebello1964

Is there a reason you seem to be going for a thinner nama panko crust on the pork shoulder vs the chop recipe?

chadxp

Source for the chop sticks?

fowlergmu

Is there any advantage to adding Trisol to the flour dredge in this recipe? I still have some from the KFC Turkey recipe

nicholas.gavin

I'm using these two prong bamboo skewers to move the meat through the stages of breading.

montebello1964

The temp/time in the article (131°F x 2hr) is obviously a typo. Should be 140-158°F x 16 hr.

ecuzzillo

The 131f x 2hr is for the reheat, and it worked great. The 140f x 16hr is in the original cook and that's a separate recipe that this one uses a product of.