Pork Tonkatsu -

5 from 2 votes

Pork Tonkatsu

Another great recipe courtesy of the BBC good food magazine and nicely continuing on with the current Japanese theme…….. All in about £4

Course Main Course, Dinner, Midweek Meals

Cuisine Japanese, Asian, 15 minutes or less

Keyword delicious, 0-15 Minutes, pork, asian, easy cooking, family food, japenese

Prep Time 5

Cook Time 15

Servings

Calories 197kcal

Cost Under £4.00

4 pork loin steaks/chops (boneless)
plain flour
2 eggs, beaten
75 g panko breadcrumbs (you could make breadcrumbs from a normal loaf yourself as a cheaper alternative if you wanted to make it a bit cheaper, although the Japanese panko ones are nicer)
Oil for shallow frying

Firstly I cut the large piece of fat from the edge of the pork and then put the pork between two bits of cling film and bashed them with a rolling pin. I then reshaped them using my hand. (This makes the meat more succulent once cooked according to the recipe).
4 pork loin steaks/chops (boneless)
I chucked the flour, eggs and breadcrumbs into three plastic pots.
2 eggs, beaten, 75 g panko breadcrumbs (you could make breadcrumbs from a normal loaf yourself as a cheaper alternative if you wanted to make it a bit cheaper, although the Japanese panko ones are nicer), plain flour
I put some vegetable oil in a frying pan and heated it up. I grabbed a piece of pork and dipped both sides firstly into the flour, then the egg and finally the breadcrumbs and then cooked each piece for 1 minute 30 seconds on each side and then placed them on a rack to cool for about 5 minutes.
Oil for shallow frying
Whilst they were cooling I whisked all the sauce ingredients together in a small jug. I sliced the pork and drizzled the sauce over using a teaspoon and served with steamed rice. Certainly, a favourite with the kids, 4 very clean plates after. So all in all, a great success!
2 tbsp tomato ketchup, 2 tbsp worcestershire sauce