Japanese Tonkatsu Pork
|Source:||Kristen J. Gough|
This delicious light dinner, coated in panko breadcrumbs, is a perfect cultural taste of Japan for your family. Read more about it in our Crumbs blog!
|Prep Time:||30 minutes|
|Cook Time:||20-30 minutes|
|Number of Servings:||5 (plus leftovers)|
|Ingredients:||1.5-2 lb. pork loin
1/2 Tbsp. soy sauce
1 cup flour
1 bag panko bread crumbs (usually around 7.4 ounces)
Oil for frying
|Directions:||1. In three shallow dishes or plates, prepare the following (I find pie plates work nicely). One dish with 1 cup flour. Whisk the eggs with soy sauce and pour into a separate plate. On the final plate place half the bag of panko crumbs.
2. On a cutting board, slice the pork loin into small pieces, about 1/4" thick.
3. On a clean cutting board lay a couple pieces of pork between two sheets of plastic wrap. Gently pound the meat until the slice becomes slightly thinner. Repeat with the remaining meat slices.
4. Working with one pork slice at a time, dredge the piece in flour, then lightly tap off the excess, then dip it into the egg mixture and finally the panko. Place the battered meat slice onto a baking sheet.
5. Repeat with the remaining slices of pork.
6. Pour oil – up to 1/2" – in a cooking pan. Heat to medium-high heat (test using a crumb of panko—it should start to sizzle when placed in the oil).
7. Preheat the oven to 200 degrees.
8. Gently place 2 or 3 battered pork slices into the prepared oil, fry for 3 to 4 minutes on each side or until golden brown. Remove the meat from the oil onto a cookie sheet fitted with a wire rack to drain off excess oil.
9. Place in the warm oven while you fry the rest of the meat slices. Cut into long strips and serve over rice (this also makes for excellent leftovers—if you have any!).