Tonkatsu Pork
Yields:4 Servings
- SAUCE
- Add all the ingredients to a small saucepan and stir well. Bring to a gentle simmer and cook for 5 minutes.
- Make sure the garlic and ginger are both soft and the sauce has thickened slightly.
- Strain it through a sieve into a bowl, cover with cling film and set aside, at room temperature.
- PORK
- Beat the eggs and put them in a shallow dish. Put flour in a separate dish and season well with salt and black pepper, then put the breadcrumbs in a third shallow dish.
- Take one of the pork steaks, dredge it with seasoned flour, then dip it into the egg and lastly coat with breadcrumbs..
- Repeat with the remaining steaks and put them on a plate, ready to cook. You can prepare these in advance and leave them in the fridge.
- Pour enough oil into a large non-stick frying pan to shallow fry the steaks and place the pan over a medium heat.
- Add the steaks and fry until golden brown on both sides, about 4 minutes on each side .
- Put the cooked steaks on a serving dish with the shredded cabbage, then drizzle over some sauce..
- Serve with more of the sauce on the side.
Ingredients
- FOR TONKATSU SAUCE:
- 125g ketchup (you can get Japanese ketchup but any kind will do)
- 75ml sake or dry sherry
- 2 tbsp Japanese (or English) Worcestershire sauce
- 2 tbsp dark soy sauce
- 1 garlic clove, finely grated
- 1 tsp finely grated fresh root ginger
- 1 tsp Japanese (or Dijon) mustard
- 1 tbsp mirin
- 1 tbsp sugar
- PORK
- 2 eggs, beaten
- 4 tbsp flour
- 75g panko breadcrumbs
- 4 thick pork loin steaks
- oil, for frying
- 1⁄2 Chinese cabbage/Chinese leaves, finely shredded