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Tonkatsu pork

Japanese Tonkatsu pork served on a plate with greens

Tonkatsu pork

Name: Tonkatsu pork
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 thick boneless pork loin chops; 100g plain flour; 2 eggs beaten; 100g panko breadcrumbs; vegetable oil for shallow frying; 2 tbsp ketchup; 2 tbsp Worcestershire sauce; 1 tbsp oyster sauce; 2 tsp caster sugar

Elena Silcock

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Serves 4

Easy

Prep: 20 mins

Cook: 6 mins

A star rating of 4.6 out of 5.29 ratingsRate

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Rustle up a Japanese feast and try this succulent pork loin, coated, fried and drizzled with our easiest ever Tonkatsu sauce. Save leftovers to make katsudon

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Ingredients

Nutrition

Units:

MetricUS

4 thick boneless pork loin chops
100g plain flour
2 eggs

beaten
100g panko breadcrumbs
vegetable oil

for shallow frying

For the sauce

2 tbsp ketchup
2 tbsp Worcestershire sauce
1 tbsp oyster sauce
2 tsp caster sugar

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Nutrition: Per serving

kcal576
fat25g
saturates8g
carbs43g
sugars6g
fibre2g
protein42g
salt1.5g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, May 2018

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A star rating of 4.6 out of 5.29 ratings

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