Pork tonkatsu

Pork tonkatsu

By
From
One Dish. Two Ways.
Serves
4
Photographer
Mark Roper

We call this Japanese schnitzel because that’s basically what it is! The kids can have it sushi-sandwich-style, between slices of fresh white bread; the grown-ups can have it on cabbage with a tasty spicy sauce.

Ingredients

Quantity Ingredient
4 boneless pork loin steaks
salt and freshly ground black pepper
75g plain flour
2 eggs, beaten
120g panko crumbs
vegetable oil, for frying
4 slices white bread

Ingredients for adults

Quantity Ingredient
150g cabbage, shredded
lemon wedges, to serve

Tonkatsu sauce

Quantity Ingredient
1 tablespoon tomato sauce
1 1/2 teaspoons soy sauce
1 teaspoon mustard powder
1/2 teaspoon ground allspice

Cabbage dressing

Quantity Ingredient
1/2 garlic clove, crushed
1/2 teaspoon sesame oil
1 tablespoon mirin
2 teaspoons white miso paste
1 tablespoon rice vinegar

Method

  1. Season both sides of the pork loins with salt and pepper. Coat the loins with the flour, dip them in the egg and cover well with the panko crumbs.
  2. Heat the vegetable oil in a frying pan over a high heat.

Dish one

  • Shallow-fry 2 pork loins for about 3–4 minutes on each side, or until they are golden brown. Drain on paper towel and slice up into bite-sized pieces. Serve between slices of fresh white bread.

Dish two

  • To make the tonkatsu sauce, combine the tomato sauce, soy sauce, mustard powder and allspice in a small bowl.

    To make the cabbage dressing, mix together the garlic, sesame oil, mirin, miso paste and rice vinegar in another small bowl and set aside.

    Shallow-fry the remaining pork for about 3–4 minutes on each side, or until golden brown. Drain on paper towel and slice.

    Arrange the cabbage and pork on the adults’ plates, and garnish with wedges of lemon. Serve with the tonkatsu sauce and cabbage dressing.
Tags:
One Dish Two Ways
simple
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
simple
easy
weeknight
midweek
mid-week
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