Skip to the beginning of the images gallery

Pork Tonkatsu

Name: Pork Tonkatsu
Cook time: 25 min
Yield: 1
Cuisine: Tokyo, Japan

with toasted peanut rice and wafu dressed slaw

Ready in around 25 mins

RECIPE FACT:

Tonkatsu sauce is the Japanese equivalent to BBQ sauce and is always served as an accompaniment to pork tonkatsu.

Nutritional Info:

Energy: 2897kj (693Kcal)
Protein: 44g
Carbohydrate: 68g
Fat: 19g
Contains: Egg, Sesame, Soy, Peanuts, Sulphites

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE PORK KATSU:

Remove the pork loin steaks from their packaging and pat dry with a paper towel. Place ½ a cup of GF flour onto a plate. Beat egg and ½ cup of water in a shallow bowl with a fork. Empty the GF sesame bread crumbs onto a second plate. Start by dipping each slice of pork into the flour and coat on both sides. Shake off any excess flour then dip in the egg, let excess drip off and then coat in the panko crumbs. Repeat with remaining pork steaks and set aside.
2. TO PREPARE THE ASIAN SLAW:

Empty the Asian slaw into a salad bowl. Slice the radish in half and slice into fine half-moons then add to the bowl. Pour over the pot of wafu dressing, season with salt and pepper and toss to combine. Finely slice the spring onion and set aside until serving.
3. TO COOK THE PORK KATSU:

Heat a very generous pour of oil in a large frying pan over a medium-high heat. Fry each piece of pork for 2-3 mins on each side, until golden and cooked though – adjusting the heat as necessary. Remove from the pan onto a paper towel and season with salt. Slice each pork katsu into 2 cm strips.
4. TO HEAT THE RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot. Stir through the toasted peanuts before serving.
TO SERVE:

Serve the toasted peanut rice onto a plate then top with pork katsu slices. Place the slaw to the side and sprinkle over spring onion. Finish by spooning over some tonkatsu sauce.