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Pork tonkatsu with slaw

Neil Perry
Neil Perry

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Pork tonkatsu with slaw.
Pork tonkatsu with slaw.William Meppem

The Panko crumbs in this recipe make the pork super-crunchy. The tonkatsu sauce is easy to find – you can buy it at any Asian food store these days. Try serving this with steamed rice, or it makes a cracking white bread sandwich with some salted chilli thrown in – so good!

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Ingredients

  • ½ savoy cabbage, core removed

  • 4 x 150g free-range-pork neck steaks

  • sea salt and freshly ground black pepper

  • ½ cup plain flour

  • 2 eggs, beaten

  • 2 cups panko crumbs

  • vegetable oil for deep-frying

  • 4 tsp Japanese karashi mustard

  • ½ cup tonkatsu sauce

  • steamed rice, to serve

  • microcress or fresh herbs to serve, optional

Method

  1. 1. Slice the cabbage as thinly as possible and set aside.

    2. Place each pork steak between 2 pieces of freezer film and, using a meat mallet, flatten to about 1cm thickness. Season fillets on both sides with salt and pepper. Working one steak at a time, dredge pork with flour and shake off excess. Coat in beaten egg and crust evenly with panko.

    3. Heat vegetable oil to 170°C in a heavy frypan. If you don't have a thermometer, heat the oil until a pinch of excess panko floats and turns golden brown in about 30 seconds.

    4. Cook the pork in batches, without overloading your frypan, for about 4 minutes, turning once until the fillets turn golden brown. When they are ready, transfer to a paper-towel-lined plate to drain.

    5. Slice the pork into 2cm-wide strips. Place each portion on a plate, along with a heap of sliced cabbage and a dab of mustard. Serve topped with about 2 tablespoons of tonkatsu sauce, steamed rice, and microcress or fresh herbs if using.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/pork-tonkatsu-with-slaw-recipe-20170320-gv1s2q.html