Tonkatsu pork — crisp panko-breaded pork chops fried golden, sliced and served with a tangy-sweet homemade tonkatsu sauce. A satisfying Japanese classic, lovely with rice and cabbage.
- 4 Pork Chops
- 100g Flour
- 2 Beaten Eggs
- 100g Breadcrumbs
- Fry Vegetable Oil
- 2 tbs Tomato Ketchup
- 2 tbs Worcestershire Sauce
- 1 tbs Oyster Sauce
- 2 tblsp Caster Sugar
Video
Preparation
- Remove the large piece of fat on the edge of each pork loin, then bash each loin between two pieces of baking parchment until around 1cm thick, using a meat tenderiser or rolling pin. Once bashed, use your hands to reshape the meat to its original shape and thickness — this keeps it succulent.
- Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then dip first in the flour, then the eggs, then the breadcrumbs.
- In a large frying or sauté pan, add enough oil to come 2cm up the side. Heat to 180C — if you don't have a thermometer, drop in a bit of panko; if it sinks a little then starts to fry, the oil is ready. Add two pork chops and cook for 1 minute 30 seconds on each side, then remove and rest on a wire rack for 5 minutes. Repeat with the remaining chops.
- While the pork rests, make the sauce by whisking the ingredients together, adding a splash of water if particularly thick. Slice the tonkatsu and serve drizzled with the sauce.
