Great Tastes of Manitoba

Pork Tonkatsu

50 minutes
Prep: 40 minutes | Cook: 10 minutes | Servings: 6-8

Pork

  • 6-8 pork loin centre chops, boneless
  • Salt and ground black pepper for seasoning
  • 1 cup (250 mL) flour
  • 2 Countryside Farms Vita Eggs, lightly beaten with 2 Tbsp (30 mL) water to create an egg wash
  • 4 cups (1L) Panko breadcrumbs
  • Canola oil for frying
  • 1 lemon, sliced into wedges
  • Shredded napa cabbage for serving

Sauce

  • ½ cup (125 mL) tomato ketchup
  • 1 Tbsp (15 mL) EACH sodium-reduced soy sauce
  • 4 tsp (20 mL) unseasoned rice vinegar
  • 2 tsp (10 mL) Worcestershire sauce
  • 1 Tbsp (15 mL) dry mustard
  • ½ tsp (2 mL) garlic powder
  • ¼ tsp (1 mL) EACH ground allspice and ground ginger

For the pork:

  1. Using sharp knife, cut 2-3 slits, about 2 inches apart, through outer layer of fat-rimmed side of chops.
  2. Place chop between sheets of saran wrap or waxed paper. Using a meat mallet, rolling pin or heavy pan, each pound chop until ¼-inch thick.
  3. Lightly season both sides of chops with salt and pepper.
  4. Set up 3 plates side by side. Place flour on first plate. Pour egg wash onto second plate. Place panko crumbs on third plate. Lightly coat pork with flour, dip into egg wash and press into crumbs to coat both sides. Transfer chops to a rack; allow crumbs to dry, about 15 minutes.
  5. In large skillet, heat about half-an-inch of oil over medium-high heat. Once oil is hot enough, carefully lay 3-4 chops into the oil. Fry chops on one side until golden brown, about 3 minutes. Gently flip and fry for 1 minute more. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining chops.
  6. Slice each chop into 1-inch strips and arrange on platter lined with a bed of shredded cabbage. Garnish with lemon wedges.
  7. Serve with tonkatsu sauce on the side for dipping or drizzle over pork strips and cabbage.

For the sauce:

  1. In small glass bowl, whisk together ingredients until thoroughly combined.
  2. Cover and set aside. Alternatively, make ahead and refrigerate until ready to use. Serve sauce at room temperature.

Pairs well with Peele Island Winery Mousseux de Pomme

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