Ingredients
- 4 x 200g pork loin
- Salt
- Pepper
- 3 tbsp flour
- 2 eggs (beaten)
- 2 cups Obento Panko Bread Crumbs
- Vegetable Oil (for deep frying)
- Shredded Cabbage (Optional)
- Obento Tonkatsu Sauce
Method
- If there is connecting tissue separating red meat and a band of fat, cut the tissue every 2-3cm (1”). This will prevent the meat from curling when cooked. Lightly pound the pork to tenderise.
- Sprinkle with salt and pepper on both sides of meat.Coat the meat with flour, egg, then breadcrumbs.Heat oil to 170C (338F) (note 2) and fry the meat for 2 minutes. Turnover and fry further 1.5 - 2 minutes (note 3) until it becomes golden brown.
- Turn over again and fry for about 1 minute until deep golden brown, then put aside on kitchen paper to drain excess oil.
- Cut each tonkatsu into wide strips.
- Serve with shredded cabbage and Obento tonkatsu sauce.
Product used in recipe
- OBENTO - OBENTO PANKO BREADCRUMBS
- OBENTO - OBENTO SAUCE - TONKATSU SAUCE
