Tonkatsu pork

This Japanese dish is made with breaded and fried pork cutlets, served with a savory tonkatsu sauce and a side of steamed rice. It's a tasty and satisfying meal that's perfect for any occasion.

Japanese
Main

235

Calories

12.7 g

Carbs

6.5 g

Fat

29.7 g

Protein

Tonkatsu pork

Method

STEP 1

Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness – you can do this using a meat tenderiser or a rolling pin. Once bashed, use your hands to reshape the meat to its original shape and thickness – this step will ensure the meat is as succulent as possible.

STEP 2

Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.

STEP 3

In a large frying or sauté pan, add enough oil to come 2cm up the side of the pan. Heat the oil to 180C – if you don’t have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready. Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins. Repeat with the remaining pork chops.

STEP 4

While the pork is resting, make the sauce by whisking the ingredients together, adding a splash of water if it’s particularly thick. Slice the tonkatsu and serve drizzled with the sauce.

Ingredients

Pork Chops

Pork Chops

4

Vegetable Oil

Vegetable Oil

Fry

Tomato Ketchup

Tomato Ketchup

2 tbs

Worcestershire Sauce

Worcestershire Sauce

2 tbs

Oyster Sauce

Oyster Sauce

1 tbs

Breadcrumbs

Breadcrumbs

100g

Caster Sugar

Caster Sugar

2 tblsp

Flour

Flour

100g

Egg

Egg

2 Beaten

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