Pork tonkatsu recipe
Pork Katsuretsu (cutlet) was invented in Japan in 1899 at a Tokyo restaurant called Rengatei, considered a Japanese version of western cuisine. The term Tonkatsu was adopted in the 1930s.
This recipe serves two.
- 2 thick, lean boneless pork loin chops
- 50g plain flour
- 50g panko breadcrumbs
- 1 large egg
- 1 cabbage, shredded
- Short grain sticky rice
For the tonkatsu sauce
- 3 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp honey
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- Take the pork cutlet and place between two pieces of cling film, then take a rolling pin and beat the cutlet to tenderise the meat. Repeat with the other cutlet.
- Roll the cutlets in flour, cover in egg wash then roll in the panko breadcrumbs until completely coated.
- Wash your sticky rice under cold running water to remove any excess starch and cook according to the packet instructions
- Fry the cutlet in oil until golden brown, frying twice gives best results for ultimate crispiness of the panko breadcrumbs.
- To make the Tonkatsu sauce, combine all the ingredients listed. Add salt and pepper to taste.
- Serve the cutlet on the bed of sticky rice and salted cabbage. Pour the tonkatsu sauce over the pork for maximum stickiness.
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