Prep 15 mins
Cook 15 mins
I made this as part of an Asian night so I only made 4 small pork pieces, so it is a little bit of a guess on ingredients for 4 Pork steaks of about 200-250g a piece. I served as is because of making several dishes but it usually served with shredded cabbage which I have listed below, but you pair it with whatever you wish. The dipping sauce is very easy to make or you can purchase Tonkatsu at most Asian grocery stores, it is a rich, fruity barbecue sauce. In fact this whole dish is a very cook and easy recipe to put together, with prep time being about 15 Min's and cooking time being around 15 Min's.
- 4 pork steaks (600-800g)
- 59.14 ml plain flour
- 2 eggs, beaten lightly
- 9.85 ml water
- 473.18 ml panko breadcrumbs, flakes (Japanese breadcrumbs)
- 1419.54 ml finely shredded cabbage
- vegetable oil, for deep frying
- 1 lemon, cut into wedges
- 14.78 ml japanese mustard
- 29.58 ml japanese Worcestershire sauce
- 78.07 ml tomato sauce
- 4.92 ml Japanese soy sauce
- 29.58 ml sake
- 4.92 ml japanese mustard
- Note: As stated above I made as part of an Asian night so I did not serve with cabbage.
- Pound pork gently with a meat mallet. Toss in flour, shake off excess.
- Dip pork in combined egg and water, then dip into panko flakes and coat each side.
- Soak cabbage in iced water for 5 minutes to crisp, drain.
- Heat enough oil to cover pork in a saucepan or deep fryer, add pork and cook, until golden brown each side, about 6-8 minutes, repeat with remaining pork steaks. Skim oil occasionally during cooking to remove any crumbs.
- Drain pork on absorbent paper and cut diagonally into 2 cm slices.
- To Serve: Place cabbage on a serving plate and arrange pork on top. Serve with lemon wedges, mustard and tonkatsu sauce.
Had a great time with this easy-to-make pork dish with the pork cut into bite-size pieces for greater finger-licking! VERY NICE, & a worthy recipe for keeping around! The only change I made was to leave out the sake, but the combo of flavors from the other sauce ingredients was wonderful! [Tagged, made & reviewed for one of my group mates in the Aus/NZ Recipe Swap #30]