fried panko pork

Tonkatsu Pork is usually served with tonkatsu sauce drizzled over it, with a side of shredded-cabbage and tomato. This is a delicious way to get a taste of Japan wherever you are in the world.

Tonkatsu Pork - Crispy Breaded Panko Pork

Pork chops/cutlets

Salt and pepper (to season)

Plain flour (for coating)

Egg (beaten)

panko breadcrumbs (for coating)

olive oil (for baking)

white cabbage (to serve)

tomato wedges (to serve)

tsp tomato ketchup

water

Worcestershire sauce

tbsp sake or red wine

tbsp Fused Soy Sauce (shop)

tsp sugar

Put all the ingredients in a saucepan and simmer for about 10 minutes until the sauce thickens to the same consistency as tomato ketchup, then set aside.

To make the homemade tonkatsu sauce

Using a sharp knife, make small cuts about one inch apart all around the fatty edge of the pork chops to keep the chop flat when deep-frying (cut the fat off the pork chops if you prefer).

Season the pork chops with salt and pepper and coat in flour, shaking off any excess.

Dip in the beaten egg and finally coat in panko, using your hands to lightly press the panko onto the pork chops.

For the Tonkatsu pork

Brush the pork cutlets lightly with olive oil and place on a baking sheet lined with baking parchment.

Cook for about 25 minutes until the panko turns a nice golden-brown colour, then turn and cook for a few 10 minutes - until the pork is fully cooked through but not overcooked.

Remove the pork chop from the oven and place on kitchen paper.

Cut into thick slices while still hot.

To cook

Serve on a bed of finely cut white cabbage and tomato wedges. Drizzle the tonkatsu sauce over the breaded pork chops.

To serve

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