Tonkatsu Pork

Ingredients

• 600 gPork chop
• 100 gFlour
• 100 gEgg
• 100 gBreadcrumbs
• 80 gVegetable oil
• 30 gKetchup
• 30 gWorcestershire sauce
• 15 gOyster sauce
• 25 gSugar

Instructions

1. 1

   Prepare the meat

   • Trim excess fat from the edge of each pork chop if needed.
   • Place each chop between two sheets of baking parchment and pound with a meat mallet or rolling pin to about 1 cm thickness. Reshape briefly with your hands.
2. 2

   Breading

   • Put flour, beaten eggs and panko breadcrumbs into three wide bowls.
   • Season the chops, dredge first in flour, then dip in the eggs, then coat in breadcrumbs.
3. 3

   Frying

   • Heat vegetable oil in a large frying pan to a depth of about 2 cm to 180 °C (a pinch of panko should sizzle).
   • Fry two chops at a time for about 1½ minutes per side until golden. Rest on a wire rack for 5 minutes. Repeat with remaining chops.
4. 4

   Make sauce & serve

   • Whisk ketchup, Worcestershire sauce, oyster sauce and sugar together. Add a splash of water if too thick.
   • Slice the tonkatsu, drizzle with the sauce and serve immediately.