This crispy coated pork makes a tasty alternative to the super popular Katsu Chicken.
As a family we love anything breaded. I fear I would eat a rat if it had been egg and breadcrumbed and fried *and probably have at dubious chicken outlets*. There’s something so tasty about the crisp crumb and it always seems like a treat. We eat Katsu Chicken on a regular basis so when I discovered there was such a thing as Tonkatsu Pork, I positively yelped with joy. Tonkatsu is a type of Japanese barbecue sauce and when served with crunchy, sesame laced pork, it serves as a tasty, tart contrast. Whenever I decide to breadcrumb anything, in my head it seems like a kerfuffle, but in the real world, it only takes 10 minutes. And believe me when I say, to create this tempting dish, it’s time well spent.
Pork is lean, cheap and flavoursome, so it’s right up my street. When coated and shallow fried, it can often be a far more *eek* moist choice to the usual chicken option. My Tonkatsu Pork has some sesame seeds, black and white if you have them to hand, which add a nuttiness to the crumb. The pork is then shallow fried and finished in the oven whilst you mix together the Tonkatsu sauce mixture. It may look like a lengthy list of ingredients, but there’s nothing too mysterious, they are all store cupboard standards. The sauce has a lightly spiced, sweet and sour flavour and it goes so well with the rich pork. I served mine with some sticky rice and steamed pak choi as these go so well with this simple dish. My pork and sauce combo is a mixture of recipes from both the William’s Sonoma blog and Serious Eats, with huge inspirational thanks.
Tonkatsu Pork is a great family staple, but also quite delicious enough to serve for guests. To be fair, anyone would love to be served this dish regardless of if they are ungrateful, hard to please children or your charming friends being treated to a home cooked supper. Lucky, lucky things.
This post will feature on Lucy Loves later this week.
Tonkatsu Pork Recipe
Serves 4, comfortably
You will need no exciting equipment
- 800g pork loin steaks, thin-ish
- 75g plain flour
- 2 eggs, beaten
- 100g panko or normal breadcrumbs
- 2 tablespoons sesame seeds, black and white if you have them
- salt and pepper
- Oil for shallow frying
- 80ml ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon mustard, I used Dijon
- 1/4 teaspoon garlic granules
- 1/2 teaspoon curry powder
- Rice, steamed pak choi and some fresh coriander to garnish
Pre heat your oven to 160 degrees fan assisted and place a wire rack on a baking tray.
Take 2 plates and on one beat the two eggs and on the other mix the sesame seeds with the breadcrumbs.
Take a large food bag and measure in the flour, then season with salt and pepper. Add the pork steaks, two at a time, to the bag and ensure they are lightly coated with the seasoned flour. Place them on a plate.
Next, dip the floured pork into the egg, coat on both sides, then coat with the sesame breadcrumbs. Place on a plate and continue until you have egg and breadcrumbed all the pork.
Take a high sided frying pan and add an inch of vegetable oil. Heat over a medium flame until a breadcrumb sizzles and browns instantly when dropped into the oil. Add two pieces of pork at a time and cook for around 3 minutes on each side, turning over once each side is crisp and golden. Place the pork on your wire rack and continue to cook the other pieces of breaded pork. Once you have browned all 8 steaks, place them in your pre heated oven to finish cooking for around 10 to 15 minutes or until cooked through and piping hot.
While these are finishing, prepare the tonkatsu sauce. In a small bowl mix together the ketchup, Worcestershire sauce, soy, rice vinegar, sugar, mustard, garlic granules and curry powder. Give it a whisk until smooth.
Once your pork is cooked through, serve with some sticky rice, steamed greens of your choice and then drizzle the pork with the Tonkatsu sauce. Serve with extra sauce on the side. Devour whilst piping hot.