Crispy Japanese Pork Katsu

Wed, 9 October 2024

Ingredients:

• 2 boneless pork loin chops, about 1/2 inch thick

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons all-purpose flour

• 1 egg, lightly beaten

• panko breadcrumbs (72g)

• Oil for deep frying

• Tonkatsu sauce for serving     

•Worcestershire sauce 

•Soy sauce 

•-Tomato ketchup 

Instructions:

1. Using the tip of a knife, make small incisions across the surface of each pork chop to help tenderize it. Then, gently pound the meat with a mallet or meat tenderizer until evenly flattened. Season both sides with salt and pepper.

2. Prepare three separate dishes: one with flour, one with the beaten egg, and another with panko breadcrumbs. Coat the pork chops in flour, shaking off any excess. Dip them into the egg mixture, then cover thoroughly with panko breadcrumbs.

3. Heat oil in a deep fryer or heavy-bottomed pot to (180°C). To test if the oil is ready, drop in a small piece of breadcrumb. If it floats and sizzles, the oil is hot enough.

4. Gently place the breaded pork chops into the hot oil. Fry for 5-8 minutes, turning occasionally, until the crust is golden brown and the meat is cooked through. The pork should float to the surface when done.

5. Remove the Tonkatsu from the oil and let it rest on a cooling rack for about a minute. Slice into strips and serve with Tonkatsu sauce drizzled over the top, or on the side for dipping.

Optional Toppings:

For a flavorful twist, mix 1 tablespoon of toasted sesame seeds with 1/4 cup of Tonkatsu sauce to create a nutty, aromatic dip. Alternatively, serve the pork with grated daikon radish and Ponzu sauce for a refreshing and tangy contrast to the fried pork.