Tonkatsu Pork

Ingredients

• 4pork chops, pork loin, bashed to ~1cm thickness
• 100 gplain flour, for coating
• 2eggs, beaten, for coating
• 100 gpanko breadcrumbs
• vegetable oil, enough to come 2cm up the pan, for shallow frying
• 2 tbsptomato ketchup, for the sauce
• 2 tbspworcestershire sauce, for the sauce
• 1 tbspoyster sauce, for the sauce
• 2 tbspcaster sugar, for the sauce

Method

1. 1

   Remove the large piece of fat from the edge of each pork chop. Place each chop between two sheets of baking parchment and bash to about 1cm thickness. Use your hands to reshape it to its original form.

2. 2

   Place the flour, beaten eggs and panko breadcrumbs in three separate wide-rimmed bowls. Season the pork, then dip each piece in flour, then egg, then breadcrumbs.

3. 3

   Heat the oil to 180C in a large frying pan (enough to come 2cm up the sides). Cook two pork chops at a time for 1 minute 30 seconds on each side. Transfer to a wire rack and rest for 5 minutes. Repeat with the remaining chops.

4. 4

   While the pork rests, whisk together the ketchup, Worcestershire sauce, oyster sauce and sugar for the tonkatsu sauce. Add a splash of water if too thick.

5. 5

   Slice the tonkatsu and serve drizzled with the sauce.