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Deep-fried pork is very tasty when
served with soft green cabbage and a fruity sauce, known as
Tonkatsu. This dish is enjoyed throughout Japan.
Ingredients
- boneless pork loin steaks - 4
(115g/4 oz each)
- soft green cabbage - ˝, finely
shredded
- plain flour - for coating
- fresh white breadcrumbs - 50g/2
oz
- oil - for deep-frying
- eggs - 2, lightly beaten
- salt - 7.5ml/1˝ tsp
- black pepper
For the sauce
- tomato ketchup - 45ml/3 tbsp
- brown sauce - 100ml/3˝ fl oz,
select a fruity brand
- sugar - 15ml/1 tbsp
Method
- Snip all fat on the pork steaks
to ensure the meat remain flat during frying.
- Beat the pork with a meat mallet
or rolling pin to tenderize it.
- Season the meat with black
pepper and salt, and dust the pork with little flour.
- Dip the steaks into the eggs
first and coat them with breadcrumbs. Press the breadcrumbs on to
the steaks with fingers to ensure they stick well.
- Chill for about 10 minutes to
allow the coating time to set slightly.
- Meanwhile, soak the cabbage in
cold water for 5 minutes. Drain well and chill it.
- Mix the ingredients for the
sauce, stirring until the sugar dissolved.
- Slowly heat the oil to
165-170˚C/330-340˚F. Deep fry two steaks at a time for 6 minutes,
until they are crisp and golden.
- Skim any floating breadcrumbs
from the oil occasionally to prevent them from burning. Drain the
steaks well and keep it hot.
- cut the steaks into 2cm/žin
strips and put it on a plate. Arrange the cabbage beside the pork
and pour the sauce over. Serve immediately. Serves 4.
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