Teriyaki Panko Pork

4 pork loin chops (4 oz a piece)
1 tsp salt
1 tsp ginger
1 tsp garlic powder

Other ingredients:
1 cup cornstarch
1 cup Panko breadcrumbs
2 eggs
vegetable oil

Take chops and remove any excess fat that may be on the meat. sprinkle both sides with salt, ginger, and garlic powder. The amounts are approximate, so if you want to ad more or less you are welcome to do so.

In a pan, with a little vegetable oil (or avocado oil), sear the chops on both sides, until the chops are about 75% done. Depending on the thickness of your chops, it should take about 3 minutes per side.

Remove from heat and let cool enough to handle. Dredge the pork chops first in the cornstarch, making sure the entire chop is covered. Knock off any excess, and dredge in two eggs blended with about 1 tablespoon water. Let any extra egg drip off and dredge in Panko crumbs.

Take a pan and fill with vegetable oil to about 1/2 inch deep. Heat the oil to around 320 degrees and brown each pork chop on each side. This can take about 2-3 minutes, or flip every minute or so to prevent burning.

Slice the pork and plate. Add teriyaki sauce (either store bought or homemade) and serve.

This was a great dish! I hope you try it!

-The Pastor Chef

Links of interest:

The Pastor Chef’s Food Blog Website:https://thepastorchef.wordpress.com/

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Cured Salmon for Sushi Poke Bowls

4oz fresh salmon
2 1/2 cups chilled water
1/2 cup Kosher salt
1/3 cup sugar

Other optional items:
plastic dome for smoking
indoor smoker (my brand I use: https://www.amazon.com/gp/product/B01N7XLZGD)
Cloche dome for smoking fish ( Similar product:
https://www.amazon.com/dp/B07VQ5KPH7 )
hickory shavings

I first want to thank chef John at Foodwishes.com for giving this method of curing salmon, although I do the steps a little differently. Here is a video of the quick way I did it, then I will explain the steps:

Take extremely fresh salmon ( I use Bakkafrost Salmon) and smoke in your smoker (this in an optional step) with hickory shavings. After it has smoked for about 5-10 minutes, remove and slice in to 1 inch slices.

In a glass bowl, add water, sugar, and salt, Stir with a whisk or spoon until the water begins to look clear again. Add salmon slices to the bowl and let it set about five minutes. Remove from water and let drain on a rack or paper towel.

Place salmon into a glass container and cover with plastic wrap. Chill in the fridge for at least three hours. At this point the salmon should be firming up a little. Dice the salmon and place in a bowl.

You can either leave as is, or you can spice it up with sriracha or mayo. It goes great in a poke bowl!

-The Pastor Chef

Sous Vide Fried Pork Katsu

3 pork chops (4-6 oz)
1 cup cornstarch
3 eggs
1 cup Panko bread crumbs
1 tsp garlic powder
Salt and pepper
Vegetable oil

Other items:
Sous Vide Machine with seal bags or ziploc bags

Start by removing any fat from the pork chop. Now I know, fat is delicious, but it doesn’t serve purpose well when you fry it later.

Season with salt, pepper, and garlic powder. Depending on the size of your pork chops is how much salt and pepper to put on them. My chops were over an inch thick, so I put a liberal amount of salt and about 1 tsp of black pepper on it.

Set your sous vide machine for 143 degrees. Place chops in a sealer bag or a sous vide safe bag and cook for 2 hours.

Remove from the water bath and pat dry. Allow to rest for about 10-15 minutes.

While resting, set up a dredging station with the cornstarch, eggs, and panko bread crumbs, placing them in shallow containers. Stir eggs in the container to break them up.

Begin by placing pork chops in corn starch and coat completely, knocking off any excess. Dredge through eggs and cover completely. Then last, dredge through bread crumbs and coat completely.

Take a fry pan and fill with vegetable oil. Place enough oil to go up to about half the pork chop in the pan. Get the temperature to about 350 degrees and fry each side of the pork chop until golden brown. I would turn about every minute or to make sure I didn’t burn it.

So there you have it! Sous vide fried pork katsu! Let me know if you try it!

-The Pastor Chef

New Sushi Knife and Whetstone!

I got a little happy for myself the other day. While other people will get a new movie, music single, or something to decorate, I get new kitchen gadgets!

So I decided to get me a 10 inch sushi knife and a whetstone. I am going to have to do some ample research on how to use both, because there is a technique involved.

If you have any experience with these products, comment below in my comments section!

Here is my unboxing video, I hope you check my YouTube channel out!

Have a great day, and stay hungry my friends!

-The Pastor Chef

I Voted!

This will be an election that will not soon be forgot. COVID, political division, and just 2020 (yo). I went out and voted right when the doors opened.

There was already a line of voters ready to vote. That is saying something in the small town and county I live in.

When you have time, go out and vote! I’m not going to tell you who to vote for, because it is none of my business. Just vote!

-The Pastor Chef

Salmon Katsu Sandwich

1 Salmon Fillet-4 oz
1 cup Cornstarch
1 cup Panko Japanese Bread Crumbs
2 Eggs
Vegetable Oil
2 pieces loaf bread (white)
1 Tbsp Butter
Salt and Pepper

Optional ingredients:
Yum Yum Sauce
Bang Bang Shrimp Sauce

They say that imitation is one of the best forms of flattery. With this recipe I got an idea from Chef Hiro from his famous YouTube channel: Diaries of A Master Sushi Chef.

I have made my version of the Salmon Katsu Sandwich, with normally is with Wagyu beef or pork. This is a fairly simple recipe, so here are the basics.

I began by taking a salmon filet and making sure it is patted dry with a paper towel. I left the skin on, but if you would rather you can remove it.

I then placed the salmon in the cornstarch (in a bowl or plate) and made sure it was completely coated in it. I then shook it off to remove any access.

I then dredged the salmon in two beaten eggs in a bowl. Make sure all the salmon is coated in the egg. Let any access drip off.

Then dredge and coat well the salmon in the panko bread crumbs. Make sure every bit is coated!

In a fry pan, add enough oil that it would go up to about half the salmon. Get the oil to about 320 degrees. Brown on each side for about 2 to 3 minutes. It won’t take long with the panko, it will brown quickly.

Remove from oil and let rest.

In a skillet or pan turn to medium high head and add butter. Place bread in pan and brown on both sides. Remove from pan.

This is totally optional, but I took about one tablespoon of Yum Yum Sauce (recipe), 1/4 teaspoon sriracha and 1 teaspoon of Bang Bang shrimp sauce and mixed. I spread on the bread and then added the salmon. I cut in half and enjoyed.

Try this sometime! It was a great little treat!

-The Pastor Chef

White-Tail Deer Walking Buddies

One of the things I love about the country is the fact that animal life can be right in front of you.

Went on a walk today (trying to exercise to feel better and to knock off some lbs.) and I saw some friends. They don’t seem to have fear anymore. I did see a fawn but it was so quick I was unable to get any video. Click the video below to see some footage!

Enjoy the nature!

-The Pastor Chef

Sous-Vide Redneck Sushi Roll-Step-by-Step

A while back I did a teaser video of my “Redneck” sushi roll with Sous-vide beef. Now I have a step by step guide on how to put the roll together! Click on the video below to see how I made this yummy roll.

If you try it, let me know. Be sure to subscribe to my YouTube channel when you check it out!

-The Pastor Chef

My Daughter Catches a Big Fish! YouTube Clean and Fillet Video

Because of this virus, Kelly has not been able to get out of the house much. I try to get her out every now and then and take her fishing in the evenings to get out of the house and have some sense of normalcy.

Well today I took her and she had a blast! She caught the biggest fish she has ever caught. It was about 3 pounds. Good job, Kelly!

Below is a video that I cleaned and tried to fillet the fish. ***Warning*** some graphic cleaning images in the video.


-The Pastor Chef