豚カツ Pork Cutlet || Recipe

How is everyone doing? Not sure if everyone is on summer holidays at the moment. I am currently back home in London with my parents. I try to stick to my usual eating habits as I had back in Cardiff so lately, I would eat different meals to my parents. This week one of my favourite meals to eat was 豚カツ(Tonkatsu) also known Pork Cutlet.

Tonkatsu is mainly a panko breaded, deep-fried pork cutlet and is widely popular in Japan and Korea. Pork loin chops are usually the best meat to use for the cutlets. However, I decided to use a pork tenderloin fillets and cut them in to even sizes before using a mallet to make them thinner. Instead of having it with rice, I replaced the rice with sliced cabbages that I had previously soaked and drizzled with mirin. Typically, Tonkatsu is eaten with rice and shredded cabbages on the side.

So, here is today’s recipe

YOU WILL NEED:

4 pork loins chops (1/2 inch thick)

1 tablespoon grated ginger

Salt and pepper

2 eggs beaten

4 tablespoons all-purpose flour

2 tablespoons paprika

1 lemon

1 cup panko breadcrumbs

¼ head green cabbage

Bottled tonkatsu sauce

Firstly, trim off all the fat from the pork. Then make a few slits in the meat without cutting through it. Grab a mallet or anything you have around to pound the meat until it becomes thinner but not too thin.

Squeeze out the juice from the grated ginger and sprinkle it over the meat. Another option would be to rub the grated the ginger on both sides of the meat. Lightly sprinkle with salt and pepper evenly on each side. In a separate bowl, thinly slice the cabbage, and soak in cold with water with 2 slices of lemon. Drain well before serving it.

Then place in separate places the flour and breadcrumbs. Add the paprika and mix it with the plain flour, and the egg in a shallow bowl. for each cutlet pieces dredge them in flour, shaking off any excess flour. Then dip in the egg, and then dredge in the breadcrumbs, pressing down softly so the meet has a good coat of breadcrumbs on both sides.

Using a deep pan, add 4 cups of oil and heat it over a high heat. To test if the oil is hot enough drop a bit of breadcrumbs into the oil and if it bubbles up then its hot enough. Drop the meet in the oil. From my experience I advise not to put more than 2 pieces at a time. Cook until it is golden brown, flipping once, about 7 minutes on each side depending on the how thick or thin your pieces are. Remove, and drain on a paper towel or paper rack. Cut each cutlet into small pieces and serve on a dish with the cabbage

Hope you enjoy!