Tonkatsu pork

Method5 steps

1. 1

   Step 1: Trim the large outer edge of fat from each raw boneless pork loin chop (4). Put each chop between two pieces of baking parchment and gently pound with a meat tenderiser or rolling pin to roughly 1 cm thick. Gently reshape the outline so each chop is even, keeping it near this thickness. Keep all four prepared chops ready for coating, and wash hands and clean utensils that contacted raw pork.

   Uses 4 raw thick boneless pork loin chops

2. 2

   Step 2: Beat both eggs (2) and put them in a wide bowl. Put all the plain flour (100 g) and all the panko breadcrumbs (100 g) into two separate wide bowls. Season all four prepared chops with the separate salt and black pepper, then coat each in flour, beaten egg and panko in that order, shaking off excess between coatings. Keep all four coated chops ready to fry. Discard leftover coating ingredients that have contacted raw pork.

   Uses All four prepared chops · 100 g plain flour for coating · 2 eggs, beaten in step 2 · 100 g panko breadcrumbs for coating · Salt to season the pork before coating, to taste · Ground black pepper to season the pork before coating, to taste

3. 3

   Step 3: Pour enough of the separate vegetable oil into a large frying or sauté pan to come about 2 cm up its side, leaving room above the oil. Heat it to 180°C, checking with a frying thermometer.

   Uses Vegetable oil for shallow-frying, enough to come 2 cm up the pan side

4. 4

   Step 4: Fry two of the coated chops at a time for about one minute thirty seconds on each side, until golden and the egg coating is fully set. Continue as needed until the pork reaches at least 63°C in its centre. Lift the cooked pair onto a clean wire rack and rest for five minutes. Repeat with the remaining two chops, keeping the oil near 180°C and giving the second cooked pair its full five-minute rest too.

   Uses All four coated chops, fried two at a time · The same prepared frying pan

5. 5

   Step 5: While the pork rests, whisk all the measured ketchup, Worcestershire sauce (2 tbsp), oyster sauce (1 tbsp) and two teaspoons caster sugar together in a clean bowl until the sugar dissolves. Add only a splash of the separate clean water if the sauce is particularly thick. After all the chops have completed their rests, slice the cooked tonkatsu and serve as four portions, drizzled with the prepared sauce.

   Uses All four cooked chops after each full rest · 2 tbsp tomato ketchup · 2 tbsp Worcestershire sauce · 1 tbsp oyster sauce · 2 tsp caster sugar for tonkatsu sauce · A splash of clean water only if the finished sauce is particularly thick