Recipe Git v1
Tonkatsu pork
Japanese Pork recipe supplied by TheMealDB.
Source: Original recipe source via TheMealDB (https://www.bbcgoodfood.com/recipes/tonkatsu-pork)
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53032.
Provider record: https://www.themealdb.com/meal/53032-tonkatsu-pork-recipe
License: TheMealDB API Terms (https://www.themealdb.com/terms_of_use.php) · Recipe data and artwork supplied by TheMealDB.
Video
YouTube: https://www.youtube.com/watch?v=aASr5x0d3Ys
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- 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.