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Tonkatsu pork

 


Method 1


Ingredients

4 thick boneless pork loin chops

100g plain flour

2 eggs

beaten

100g panko breadcrumbs

vegetable oil

for shallow frying

For the sauce

2 tbsp ketchup

2 tbsp Worcestershire sauce

1 tbsp oyster sauce

2 tsp caster sugar


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.




Method 2


Ingredients:

1. 4 pork loin chops

2. Salt and pepper

3. 1 cup all-purpose flour

4. 2 eggs

5. 1 cup panko breadcrumbs

6. Vegetable oil for frying


Instructions:

1. Start by seasoning the pork loin chops with salt and pepper on both sides.

2. Set up three shallow dishes - one with flour, one with beaten eggs, and one with panko breadcrumbs.

3. Dredge each pork chop in the flour, then dip it in the beaten eggs, and finally coat it with panko breadcrumbs, pressing gently to adhere.

4. Heat vegetable oil in a skillet over medium-high heat.

5. Fry the breaded pork chops in the hot oil for about 4-5 minutes on each side, until golden brown and cooked through.

6. Remove the pork chops from the oil and place them on a paper towel-lined plate to drain excess oil.

7. Serve hot with tonkatsu sauce, shredded cabbage, and steamed rice.



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