Tonkatsu Pork
This recipe combines savory pork cutlets with a flavorful tonkatsu sauce, creating a delicious and satisfying dish that is sure to please your taste buds. The crispy coating on the pork perfectly complements the tangy and slightly sweet sauce, making each bite a delightful culinary experience. Enjoy this dish with a side of fresh Chinese cabbage and spring onions for a well-rounded meal that will leave you feeling thoroughly satisfied.
— Constant Cookbook
Ingredients
- 125g/4½oz tomato ketchupketchup
- 75ml/2½fl oz sake
- 2 tbsp Worcestershire sauce
- 2 tbsp dark soy sauce
- 1 garlic
- 1 tsp finely grated fresh root ginger
- 1 tsp Japanese mustardmustardmustard
- 2 tsp mirin
- 1 tbsp sugar
- 4 tbsp plain flour
- 2 free-range eggs
- 75g/2½oz Japanese panko breadcrumbs
- pinch of salt
- 4 thick pork loin
- vegetable or groundnut oil, for frying
- ½ Chinese cabbage
- , finely sliced spring onions
Instructions
- For the sauce, mix all the ingredients together in a small saucepan. Bring to a gentle simmer and cook for five minutes, or until the garlic and ginger are soft. You want the sauce to reach a good pouring consistency.
- Strain the sauce through a fine sieve into a small bowl. It will be served at room temperature (so do not place in the fridge). Set to one side until ready to use
- For the pork, place the flour, beaten egg and breadcrumbs in three individual dishes. Season the flour well with salt and pepper.
- Coat each steak by first dipping into the flour, then the egg and finally the breadcrumbs. Re-dip each steak into the egg and breadcrumbs again - this creates an extra crisp coating.
- Heat up a non-stick frying pan and pour the oil in for frying.
- Shallow fry the cutlets on a medium heat until golden-brown on both sides and cooked all the way through - be careful when turning the cutlets to avoid splashing the hot fat.
- Serve the pork with the tonkatsu sauce and raw the finely shredded Chinese cabbage and sliced spring onions.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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