PORK TONKATSU
Ingredients:
2 center cut boneless pork loin chops
1 egg
1/4 cup fine flour
1/2 cup Panko bread crumbs (do not substitute regular bread crumbs)
1 cup or more neutral oil for shallow frying
Tonkatsu sauce:
1/2 cup fine diced canned petite diced tomatoes
3 Tbl. Water
3 Tbl. Ketchup
3 Tbl. Worcestershire Sauce
1 Tbl. Molasses
1 tsp. Granulated garlic
1 tsp. Soy
Instructions:
Make the sauce first.
In a small sauce pot over medium heat, add all the sauce ingredients, bring to a simmer, reduce to low heat, stir, simmer 10 minutes or so until the sauce reduces slightly. Transfer to a bowl and let sit at room temperature until service. Store remaining sauce covered in fridge for up to a week.
For the pork, pat the chops dry with paper towels, then dredge with the fine flour, pat off excess.
Beat the egg with a whisk or fork, in a shallow dish or pie pan, coat the chops with the egg.
In a separate shallow dish, place the panko bread crumbs. Place the coated chop into the panko and press the coating firmly into the chop, coating well. Set aside.
Set a pan up for shallow frying, you can deep fry if you prefer. Use a neutral oil heated to 350°
Fry the chops until nicely browned, with internal temperature at 145°
Set the chops on a wire rack to drain, and rest for a couple minutes.
Slice the chops on the diagonal about 1/2” thickness.
Fan out over steamed short grain rice, drizzle the top with the tonkatsu sauce. Serve more sauce on the side.
Optional:
Garnish with a handful of chopped coriander leaves.
Typically served with finely shredded cabbage and a bowl of toasted crushed sesame seeds.
Serves two, easily doubled to serve 4.
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