Crispy Tonkatsu Pork

Name: Crispy Tonkatsu Pork
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pork chops or loin steaks; 100g plain flour; 2 eggs, beaten; 100g panko breadcrumbs; Vegetable oil, for shallow frying; 2 tbsp tomato ketchup; 2 tbsp Worcestershire sauce; 1 tbsp oyster sauce; 2 tbsp caster sugar

Extra-crunchy panko-crusted pork cutlets served with a punchy sweet and savoury homemade sauce.

25 min serves 4 Easy Watch

Ingredients

4 pork chops or loin steaks480g

100g plain flour1.5kg

2 eggs, beaten6 pack

100g panko breadcrumbs150g

Vegetable oil, for shallow frying1l

2 tbsp tomato ketchup460g

2 tbsp Worcestershire sauce150ml

1 tbsp oyster sauce150ml

2 tbsp caster sugar1kg

Method

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.

Cost to cook

serves 4 · I have the cupboard staples

Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £5.23 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£13.05 est. · serves 4

Method

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.