Tonkatsu

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SERVES 4
PREP TIME: 30 MINS
COOK TIME: 30 MINS

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Ingredients

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FOR THE TONKATSU 

4 PORK LOIN MEDALLIONS (500G-750G)

140G BHUJA CRUNCHY SEASONED PEAS

¾ CUP PANKO BREAD CRUMBS

2 EGGS, WHISKED

3/4 CUP FLOUR

1L NEUTRAL OIL, I USED PEANUT OIL 

FOR THE CABBAGE

2 CUPS GREEN CABBAGE (FINELY SLICED ON A MANDOLINE)

1 ½ TBSP BLACK AND WHITE SESAME SEEDS 

1 TBSP RICE WINE VINEGAR

2 TSP SESAME OIL

2 TSP MIRIN

TO SERVE

4 TBSP TONKATSU SAUCE (1 TBSP PER BOWL)

4 TBSP PICKLED GINGER (1 TBSP PER BOWL)

HANDFUL BHUJA CRUNCHY SEASONED PEAS

4 TSP KEWPIE MAYONNAISE (1 TSP PER BOWL)

2 CUPS SHREDDED CABBAGE (½ CUP PER BOWL)

4 SLICED PORK CUTLETS (1 PER BOWL) 

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Equipment

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DEEP POT OR DEEP FRYER

FOOD PROCESSOR

SALAD BOWL

MANDOLINE

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Method

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1. START BY TRIMMING THE FAT OFF YOUR PORK MEDALLIONS. PLACE ALL FOUR MEDALLIONS ON A CHOPPING BOARD AND EITHER OPT TO BUTTERFLY OR SIMPLY COVER WITH CLING WRAP AND USE A MEAT TENDERISER TO FLATTEN (AFTER ABOUT 2CM THICKNESS)

2. PLACE 1 PACKET OF BHUJA’S CRUNCHY SEASONED PEAS INTO A FOOD PROCESSOR AND PULSE UNTIL A COARSE CRUMB APPEARS. TRANSFER TO A PLATE

3. SET UP YOUR BREADING STATION –FLOUR, WHISKED EGG AND SEASONED PEAS COMBINED WITH PANKO BREAD CRUMBS. COAT FLATTENED PORK CUTLET IN FLOUR FIRST, FOLLOWED BY EGG, FOLLOWED BY CRUMB AND SET ONTO A PLATE. REPEAT UNTIL ALL CUTLETS ARE COMPLETED

4. SLICE YOUR CABBAGE ON A MANDOLINE, TOAST YOUR SESAME SEEDS UNTIL GOLDEN AND TOSS IN A SALAD BOWL. STIR THROUGH SESAME OIL, RICE WINE VINEGAR AND MIRIN, TOSSING TO COAT. SET ASIDE

5. HEAT 1L NEUTRAL OIL IN A DEEP FRYER OR LARGE POT. THE OIL IS READY WHEN YOU INSERT A SKEWER, TOUCHING THE BOTTOM OF THE POT WITH IT AND THE OIL BUBBLES AROUND IT

6. DEEP FRY YOUR PORK CUTLETS IN BATCHES (DEPENDING ON THE SIZE OF YOUR POT/DEEP FRYER). I DID MINE IN TWO LOTS. DEEP FRY FOR A COUPLE OF MINUTES EACH SIDE UNTIL THE CRUST IS GLISTENING AND  GOLDEN (AROUND 7-8 MINS IN TOTAL). THIS WILL DEPEND ON THE THICKNESS OF YOUR CUTLETS BUT IF THIN, PORK WILL COOK QUICKLY. REPEAT WITH SECOND BATCH AND TURN OFF HEAT 

7. REMOVE FROM THE DEEP FRYER AND PLACE ON A WIRE RACK TO COOL FOR A MINUTE OR TWO

8. LOAD UP YOUR PLATE WITH CABBAGE, SLICE YOUR CUTLET ON AN ANGLE AND ADD 1 CUTLET PER PLATE. FINISH WITH TONKATSU SAUCE, PICKLED GINGER, KEWPIE MAYONNAISE AND OF COURSE, AN EXTRA HELPING OF CRUNCHY SEASONED PEAS. SERVE AND ENJOY! 

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