Tonkatsu pork
Crispy Japanese-style tonkatsu: succulent breaded pork chops fried golden and served with a sweet-savory tonkatsu sauce.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 4 pcs pork chop
- 100 g flour
- 2 pcs egg beaten
- 100 g breadcrumbs (panko)
- vegetable oil (for frying)
Sauce
- 2 tbsp tomato ketchup
- 2 tbsp worcestershire sauce
- 1 tbsp oyster sauce
- 2 tbsp caster sugar
- water (optional, to thin sauce)
Directions
- Trim excess fat from edge of each pork chop and place between baking parchment; bash with a meat mallet or rolling pin until about 1 cm thick and reshape by hand.
- Season pork chops, set out flour, beaten eggs and breadcrumbs in three separate wide bowls, then coat each chop in flour, then egg, then breadcrumbs.
- Pour vegetable oil into a large frying pan to a depth of about 2 cm and heat to 180 C (test by dropping a bit of panko; it should sink slightly then fry).
- Fry two pork chops at a time for 1 minute 30 seconds per side until golden and cooked through; transfer to a wire rack and rest for 5 minutes. Repeat with remaining chops.
- Whisk together ketchup, Worcestershire sauce, oyster sauce and caster sugar, adding a splash of water if too thick to make the tonkatsu sauce.
- Slice rested pork chops and serve drizzled with the sauce.