Go to the Recipe: Ultimate Sous Vide Tonkatsu
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.
The temp/time in the article (131°F x 2hr) is obviously a typo. Should be 140-158°F x 16 hr.
I'm using these two prong bamboo skewers to move the meat through the stages of breading.
Is there any advantage to adding Trisol to the flour dredge in this recipe? I still have some from the KFC Turkey recipe
Source for the chop sticks?
Is there a reason you seem to be going for a thinner nama panko crust on the pork shoulder vs the chop recipe?
