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<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
"Tonkatsu" Breaded Pork Cutlet
- *1kg/ 2.2lb pork shoulder
*1/2 cup (100 ml) flour
*2 cups (400ml) bread crumbs
*Salt and pepper
*1/2 head cabbage
*Oil for deep frying
* "Tonkatsu" sauce
(thick Worcestershire sauce) to taste
*Japanese mustard to taste
1 Cut the cabbage into fine strips and soak in cold water for about 5 minutes to make them crispy. Drain the cabbage and put in a plastic bag and refrigerate.
2 Slice the pork shoulder into about 2cm (1/2-1inch) slices.
3 Make small incisions into the surface of the pork slices so that they will cook without shrinking. Season them with salt and pepper.
4 Dust the pork slices with flour, dip them in raw beaten eggs and coat them with bread crumbs.
5 Heat the oil for deep frying in a sauce pan. Check the temperature of the oil by dropping bread crumbs into the oil. If they float immediately, it is ready to deep fry (170°C/ 338°F) the pork slices.
6 Deep fry the pork on medium heat for about 4-5 minutes, until it is cooked throughout and is golden brown. Remove and drain off excess oil with paper towel. Cut the fried pork into bite-size pieces. Serve on a serving plate and garnish with the thinly sliced cabbage. Pour "Tonkatsu" sauce to your taste. If you like hot taste, add Japanese mustard.