Pork tonkatsu

We call this Japanese schnitzel because that’s basically what it is! The kids can have it sushi-sandwich-style, between slices of fresh white bread; the grown-ups can have it on cabbage with a tasty spicy sauce.

INGREDIENTS

4 boneless pork loin steaks

salt and freshly ground black pepper

75g plain flour

2 eggs, beaten

120g panko crumbs

vegetable oil, for frying

4 slices white bread

INGREDIENTS FOR ADULTS

150g cabbage, shredded

lemon wedges, to serve

TONKATSU SAUCE

1 tablespoon tomato sauce

1 1/2 teaspoons soy sauce

1 teaspoon mustard powder

1/2 teaspoon ground allspice

CABBAGE DRESSING

1/2 garlic clove, crushed

1/2 teaspoon sesame oil

1 tablespoon mirin

2 teaspoons white miso paste

1 tablespoon rice vinegar

METHOD

Season both sides of the pork loins with salt and pepper. Coat the loins with the flour, dip them in the egg and cover well with the panko crumbs.

Heat the vegetable oil in a frying pan over a high heat.

DISH ONE

Shallow-fry 2 pork loins for about 3–4 minutes on each side, or until they are golden brown. Drain on paper towel and slice up into bite-sized pieces. Serve between slices of fresh white bread.

DISH TWO

To make the tonkatsu sauce, combine the tomato sauce, soy sauce, mustard powder and allspice in a small bowl.

To make the cabbage dressing, mix together the garlic, sesame oil, mirin, miso paste and rice vinegar in another small bowl and set aside.

Shallow-fry the remaining pork for about 3–4 minutes on each side, or until golden brown. Drain on paper towel and slice.

Arrange the cabbage and pork on the adults’ plates, and garnish with wedges of lemon. Serve with the tonkatsu sauce and cabbage dressing.

#janeken2 #tonkatsusauce #pork #cabbage