| Easy Recipe 8 |
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Deep fried pork cutlet
(Tonkatsu) |
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This is a tasty way to cook pork and can be used in the ‘Donburi’
recipe as a topping – when it gets called ‘katsudon’.
You can use a wok to deep fry the pork, and make sure that you only
use fresh oil and remove any scum from the oil during cooking.
Tonkatsu sauce, traditionally used as a dip for the pork pieces, is a
bit like a mix of tomato ketchup and Worcester sauce.
Tonkatsu can also be served as part of a whole meal with Rice, a
vegetable or salad, condiments and soup.
Traditionally, Japanese people also eat tonkatsu with a side dish of
shredded raw cabbage
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INGREDIENTS |
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For 4 people
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At least 450 gm of pork tenderloin or fillet (more if you have a
hearty appetite). Note boned shoulder can be used as a cheaper
alternative
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150 gms fresh bread crumbs
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30 grams (2 tablespoons) plain flour
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2 eggs
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Vegetable oil for deep-frying
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METHOD |
- Cut the pork into 4 pieces about 2cm thick and 5cm wide each
(tenderloin is easiest for this)
- With a rolling pin, tenderise the pork (by whacking it) and
removing any excess fat
- Season with salt and pepper to taste and leave to cool in
fridge for 5 minutes
- Meanwhile beat the eggs with a tablespoon of water
- Place the flour and breadcrumbs in separate containers
- With each piece of pork, dip first in flour (just a thin coating is
needed), then in the egg and lastly in the breadcrumbs.
- Deep fry in hot oil (about 170ƒC to 180ƒC), turning several
times until golden
- Cut each piece of pork into slices about 2cm wide ensuring it
is fully cooked through
- Serve with tonkatsu sauce
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INGREDIENTS USED IN THIS RECIPE TO BUY ONLINE |
Tick products required and then click on "Add to Order"
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Tonkatsu Sauce (300ml)
P040 |
£2.37 |
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Ready Breadcrumbs (230gms)
P041 |
£1.49 |
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