NZ Pork Tonkatsu
Preparation Time: 15 minutes
Cooking Time: 15 minutes
½ cup ketchup
2 tbsp Worcestershire sauce
4 NZ pork loin steaks, boneless
2 large eggs, beaten
3 cups panko (or breadcrumbs)
1 cup flour
Salt and pepper
Vegetable oil for frying
Gently pound each pork loin between 2 pieces of plastic wrap or baking paper until 1cm thick (or as thin as possible without tearing the meat).
Place eggs, panko breadcrumbs and flour in three separate bowls. Season each side of the pork with salt and pepper, then coat each loin steak in flour, then egg, then panko breadcrumbs.
In a large frying pan, add enough oil to cover the base of the pan (about 2cm deep). Heat the oil until smoking hot, then fry the crumbed pork loin steaks for 1-2 minutes on each side – until golden brown.
Place the golden crumbed pork loin steaks on a wire rack to rest for 5 minutes.
While the pork is resting, make the Tonkatsu sauce by mixing the ketchup and Worcestershire sauce together in a small bowl.
Slice the pork into pieces and serve with Tonkatsu sauce and steamed white rice (optional).