Tonkatsu pork

Name: Tonkatsu pork
Prep time: 19 min
Cook time: 48 min
Total time: 67 min
Yield: 4 servings
Ingredients: 4 Pork Chops; 100 g Flour; 2 Beaten Eggs; 100 g Breadcrumbs; 1 Fry Vegetable Oil; 2 tbs Tomato Ketchup; 2 tbs Worcestershire Sauce; 1 tbs Oyster Sauce; 2 tblsp Caster Sugar

67 min · Serves 4 · By TheMealDB Import

High Protein
Japanese
Pork
Dinner

Japanese, Pork

Adapted from bbcgoodfood.com

Ingredients

For 4 servings

4 Pork Chops
100 gFlour
2 BeatenEggs
100 gBreadcrumbs
1 FryVegetable Oil
2 tbsTomato Ketchup
2 tbsWorcestershire Sauce
1 tbsOyster Sauce
2 tblspCaster Sugar

Method

Prep 19 min · Cook 48 min

1Remove 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.
2Put 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.
3In 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.
4While 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.