Pork Tonkatsu
Ingredients
- 600 gPork shoulder blade (sliced 2cm thick)
- 100 gWheat flour
- 2 pcEgg (beaten)
- 150 gBreadcrumbs
- 500 mlSunflower oil (for frying)
- 0.5 pcWhite cabbage (very finely shredded)
- 2 tbspsoy sauce
- 1 tbspWhite sugar
- 1 tbspRice vinegar
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 4 tbspWorcestershire sauce (for the sauce)
- 4 tbspKetchup (for the sauce)
- 150 gPanko breadcrumbs (for breading)
Method
A thick, crunchy crust that yields to juicy, tender pork. A perfect balance between the fried exterior and the acidic brown sauce coating the meat.
- 1
Lightly score the fat on the edges of the pork loin slices. This prevents the meat from curling and buckling when it hits the heat.
- 2
In a bowl, mix the soy sauce, sugar, rice vinegar, ketchup, and Worcestershire sauce until smooth.
- 3
Coat each piece in flour, then in the beaten egg, and finally in the panko breadcrumbs. Press firmly with the palm of your hand so the crust is compact.
- 4
Submerge in oil at 170°C. The panko breadcrumbs should brown gradually until they reach a deep amber color. The crust should be rigid and sound hollow when tapped.
- 5
Let the meat rest for 3 minutes on a rack to allow the juices to stabilize. Cut into thick slices with a sharp, quick motion so as not to break the breading and serve with the sauce.
Frequently asked questions
How do you get this dish right?
- Resting on a wire rack is crucial: if you place the pork on a plate, the steam will soften the bottom crust.
- Pork shoulder is better than loin for Tonkatsu, as the intramuscular fat ensures the meat doesn't dry out.
How long does this dish keep?
Eat immediately for maximum crunch. Otherwise, reheat for 5 minutes in a very hot oven (200°C) on a wire rack.
