This is one popular dish from Japan , Pork Tonkatsu. It’s practically breaded deep-fried pork strips. Shredded cabbage and Miso soup completes your entire Japanese experience!
Pork Tonkatsu (Japanese Pork Cutlet)
Ingredients:
- pork loin steak or pork loin cutlets - 10 pcs, boneless
- salt and pepper - to taste
- all purpose flour - 1 1/2 cups
- egg - 2, beaten
- Japanese bread crumbs - 1 1/2 cups
- cabbage - thinly shredded
- lemon wedges -
- cooking oil -
- Tonkatsu or BBQ Sauce - commercially available
Instructions:
- Score the fat of the pork chops to prevent from curling.
- Lightly salt and pepper the chops on both sides, then dredge in flour.
- Shake off any excess flour, dip in beaten egg.
- Next press the chops firmly into the breadcrumbs making sure that all surfaces are well coated.
- Place them on a sheet pan covered with parchment paper and refrigerate for an hour before using.
- Deep-fry the porkchop in oil, turning once or twice until cooked through and golden brown, approximately 4-5 minutes.
- The coating should be quite crisp. Drain on a clean towel, then cut into 1-inch strips, keeping the original shape of the chop.
To Serve: Place shredded cabbage over half of a warm serving plate. Place the porkchop on top of the cabbage toward the center of the plate. Serve the sauce in a separate small dish for dipping. Garnish with lemon wedges. Serve Tonkatsu or barbecue sauce with fried pork cutlet.
ochikeron shares this ”How to Make Tonkatsu” video on Youtube!
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