Preparation Time: 20 Minutes
Cooking Time: 6 Minutes
- 4 thick boneless pork loin chops
- 100g plain flour
- 2 eggs, beaten
- 100g panko breadcrumbs
- Vegetable oil, for shallow frying
- 2 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 2 tsp caster sugar
- Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness - you can do this using a meat tenderiser or a rolling pin. Once bashed, use your hands to reshape the meat to its original shape and thickness - this step will ensure the meat is as succulent as possible.
- Put the flour, eggs, and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then drop first in the flour, followed by the eggs, then the breadcrumbs.
- In a large frying pan, add enough oil to come 2cm up the side of the pan. Heat the oil to 180°c, if you don't have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready.
- Add two pork chops and cook for 1 minute 30 seconds on each side, then remove and leave to rest on a wire rack for 5 minutes. Repeat with the remaining pork chops.
- While the pork is resting, make the sauce by whisking the ingredients together, adding a splash of water if it's particularly thick. Slice the tonkatsu and serve drizzled with sauce.
Credit: Elena Silcock