On Fri, 26 Nov 2004 02:14:07 GMT, "FreddieN" >
wrote:

>
>There is no such thing as Pork tempura in Japan.
>There is Tonkatsu which is Pork cutlet with Panko,
>but thats something else.
>Consequently you're not going to get any really good info
>from people who make "pork tempura".
>Tempura batter is chilled usually with Ice to create the thin cripsy batter
>covering that tempura is famous for. After dipping into the batter make sure
>you don't have excess batter. A thin crust is a must for decent Tempura.
>If you insist on using Pork make sure they are thin slices. Tempura cooks
>in a very short amount of time. People who know how to cook tempura don't
>even time it, they can tell by the change in the sound of the food frying,
>which occurs when the moisture content of the food being fried changes.

I concur with what Freddie writes. There is tonkatsu (and katsudon),
and there is tempura. Both are completely different preparations, with
one made with pork (tonkatsu) and the other with seafood and
vegetables.

http://www.straitscafe.com/recipes/303.htm - Tonkatsu recipe

http://www.straitscafe.com/recipes/323.htm - Seafood tempura