Cut the pork into bite-sized pieces. Shake the salt, pepper, soup stock granules and garlic powder onto a tray.
Lay the pork in the tray.
Season the pork with the mixed seasoning evenly.
If you have lots of pork, lay the pork pieces one on the top of another.
Beat an egg in a bowl, add the flour and milk (2 tablespoons each) and mix very well. Do not worry about the lumps.
Dip the pork in the egg mixture, and coat with panko. This makes it a bit easier.
Deep fry the pork in 360°F/180°C oil. After frying, lay the pork on paper towels over a fish grill to drain off excess oil.
Story Behind this Recipe
My mother taught me that pre-seasoning the meat is the most important step...
Season the pork with not only salt and pepper, but also with soup stock granules and garlic powder. Usually, we coat the pork with flour, egg and panko, but this time I prepared the egg mixture with flour and milk. (Not only does this make the process easier, the taste of the milk also enriches the taste.)