Pork Tonkatsu

Serves: 4

Ingredients

  • 4 x 150g pork scotch fillet steaks

  • Sea salt and freshly ground black pepper

  • ½ cup plain flour

  • 2 eggs, beaten

  • 2 cups Kookakrumb panko crumbs

  • vegetable oil for frying

To serve

  • 2 tsp Japanese karashi mustard (substitute hot English if unavailable)

  • ½ cup tonkatsu sauce

  • ½ savoy cabbage, core removed & very thinly sliced

  • Steamed rice

Method

  1. Place each pork steak between 2 pieces of cling film and, using a meat mallet or rolling pin, flatten to about 1cm thickness.

  2. Season fillets on both sides with salt and pepper. Working one steak at a time, dredge pork with flour and shake off excess. Coat in beaten egg and coat evenly with Kookakrumb panko crumbs.

  3. Heat vegetable oil in a heavy frypan over medium heat.

  4. Cook the pork in batches-without overloading your frypan-for 2-3 minutes each side, until golden brown. Drain well on paper towel.

  5. Slice the pork into 2cm-wide strips. Place each portion on a plate, along with a heap of sliced cabbage and a dab of mustard.

  6. Serve with steamed rice and topped with tonkatsu sauce.

Note

  • Make your own Tonkatsu sauce by mixing up ½ cup tomato ketchup, 2 tbsp Worcestershire sauce and 1 tbsp soy sauce.

Kevin Lynch