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Crispy Pork Tonkatsu

Name: Crispy Pork Tonkatsu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 Boneless pork loin steaks; Salt; Pepper; 100 g Plain flour; 2 Eggs; 150 g Panko breadcrumbs; 500 ml Sunflower oil; 1/2 White cabbage; 1 tbsp Rice wine vinegar; 1 tbsp Light soy sauce; 1 tbsp Sesame oil; 4 tbsp Worcestershire sauce; 2 tbsp Ketchup; 1 tbsp Oyster sauce; 1 tbsp Light soy sauce; 1 tsp Brown sugar; 1 tsp English mustard; 300 g Jasmine rice; 4 Spring Onions

A crispy golden pork cutlet served with fluffy rice, crunchy dressed cabbage and a rich homemade tonkatsu sauce. It’s one of Japan’s most popular comfort foods and proves that a handful of simple ingredients can create something seriously satisfying.

Prep

20m

Cook

15m

Total

35m

Ingredients

Method

Turn cooking mode on

Step 1

Using a meat mallet or rolling pin, gently tenderise the pork steaks until they’re an even thickness. Season generously with salt and pepper, place on a wire rack and leave uncovered in the fridge for anywhere from 1 hour to 24 hours. This helps season the meat all the way through and intensifies the flavour.

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For

4

M

I

For the pork tonkatsu

4

Boneless pork loin steaks, around 180g each

Salt

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Notes

Leaving the pork uncovered on a wire rack in the fridge helps dry the surface slightly, giving you an even crispier coating once fried. | If you’d like a little more heat, add a pinch of cayenne pepper to the tonkatsu sauce. | Any leftover cabbage can be used in stir-fries, fried rice or sandwiches the next day.

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Crispy Pork Tonkatsu

A crispy golden pork cutlet served with fluffy rice, crunchy dressed cabbage and a rich homemade tonkatsu sauce. It’s one of Japan’s most popular comfort foods and proves that a handful of simple ingredients can create something seriously satisfying.

Prep

20m

Cook

15m

Total

35m

Ingredients

Method

Turn cooking mode on

Step 1

Using a meat mallet or rolling pin, gently tenderise the pork steaks until they’re an even thickness. Season generously with salt and pepper, place on a wire rack and leave uncovered in the fridge for anywhere from 1 hour to 24 hours. This helps season the meat all the way through and intensifies the flavour.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

For the pork tonkatsu

4

Boneless pork loin steaks, around 180g each

Salt

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.