吉列豬扒Tonkatsu (Japanese Breaded Pork Cutlet)

Prep 20 min·Cook 15 min·Rest 5 min

1. 1You're here
   Step 1.

   Shred the cabbage as finely as you can, soak in iced water for 5 minutes for crunch, then drain well and chill.

   150 g Pointed (sweetheart) cabbage, very finely shredded

   5 minKnife work
2. 2
   Step 2.

   Make 4–5 small cuts through the fat and sinew along the edge of each chop, and pound lightly with the back of a knife. Push back into shape.

   2 Boneless pork loin steaks, 1.5–2 cm thick, with a fat rim

   Knife work

   Wok-chan's tip鑊仔貼士

   Cutting the sinew keeps the chop flat so the crust stays on.
3. 3
   Step 3.

   Season both sides with salt and pepper and leave for 5 minutes at room temperature.

   2 Boneless pork loin steaks, 1.5–2 cm thick, with a fat rim½ tsp Salt1 pinch Black pepper

   5 min
4. 4
   Step 4.

   Coat each chop in flour and shake off the excess, dip in the egg, then press firmly into the panko on all sides.

   2 Boneless pork loin steaks, 1.5–2 cm thick, with a fat rim3 tbsp Plain flour1 Egg, beaten with 1 tsp water60 g Panko breadcrumbs

5. 5
   Step 5.

   Heat the oil to 170°C. Fry the chops for 5–6 minutes, turning once, until golden.

   2 Boneless pork loin steaks, 1.5–2 cm thick, with a fat rim700 ml Vegetable or rapeseed oil for frying

   6 minDeep-fry
6. 6
   Step 6.

   Lift out and stand them on their sides on a rack for 4 minutes; the inside finishes cooking in its own heat (pork 63–70°C).

   2 Boneless pork loin steaks, 1.5–2 cm thick, with a fat rim

   4 min

   Wok-chan's tip鑊仔貼士

   Standing them upright stops steam softening the underside.
7. 7
   Step 7.

   Optional: raise the oil to 180°C and fry for 30–60 seconds more for an extra-crisp crust. Drain.

   2 Boneless pork loin steaks, 1.5–2 cm thick, with a fat rim700 ml Vegetable or rapeseed oil for frying

   Deep-fry
8. 8
   Step 8.

   Cut into 2 cm strips and serve with the cabbage, tonkatsu sauce (stir in the ground sesame if using) and lemon.

   2 Boneless pork loin steaks, 1.5–2 cm thick, with a fat rim150 g Pointed (sweetheart) cabbage, very finely shredded4 tbsp Tonkatsu sauce1 tbsp Toasted sesame seeds, ground (to stir into the sauce)2 Lemon wedges

   Knife work