Name: Tonkatsu pork
Yield: 4
Ingredients: 100 g Wheat flour; 2 Egg; Vegetable Oil; 2 tablespoons Caster Sugar; 1 tablespoon Oyster Sauce; 2 tablespoons Tomato Ketchup; 2 tablespoons Worcestershire Sauce; 100 g Breadcrumbs; 4 Pork Chops

Tonkatsu pork

Fácil

Contains allergens

Cereales con glutenHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein34 %50 g
Carbs33 %48 g
Fat34 %22 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	606 kcal	201 kcal
Protein	50 g	16.6 g
Carbs	48 g	15.9 g
Fat	22 g	7.3 g

One serving is about 302 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty20/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Japanese

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Pork - Japanese

Ingredients

100 g Wheat flour
2 Egg (Beaten)
Vegetable Oil (Fry)
2 tablespoons Caster Sugar
1 tablespoon Oyster Sauce
2 tablespoons Tomato Ketchup
2 tablespoons Worcestershire Sauce
100 g Breadcrumbs
4 Pork Chops

Instructions

Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness – you can do this using a meat tenderiser or a rolling pin. Once bashed, use your hands to reshape the meat to its original shape and thickness – this step will ensure the meat is as succulent as possible.
Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.
In a large frying or sauté pan, add enough oil to come 2cm up the side of the pan. Heat the oil to 180C – if you don’t have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready. Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins. Repeat with the remaining pork chops.
While the pork is resting, make the sauce by whisking the ingredients together, adding a splash of water if it’s particularly thick. Slice the tonkatsu and serve drizzled with the sauce.