Breadcrumbed Pork with Tonkatsu Sauce recipe – Rick Stein’s Simple Suppers

“This is one of the dishes I fondly remember from what sadly has been my only trip to Tokyo. We ate lots of it in the Ginza district of the city, sitting on beer crates and drinking Asahi beer. It is, of course, a very common dish but at that time, twelve years ago, Japanese fast food was a bit of a revelation to me. I love the way that all the cafés I seem to remember were under a railway line and made to look shambolic, but actually it was all Japanese style. The sauce is really easy to make, but you can also buy it online.” Rick

Watch Rick cook his breadcrumbed pork with tonkatsu sauce

How to make Rick’s breadcrumbed pork with tonkatsu sauce

SERVES TWO

Ingredients

– 300g pork tenderloin cut in half diagonally
– 25g plain flour
– 1 egg, beaten
– 50g Panko breadcrumbs
– 60g clarified butter or ghee or oil
– Salt and black pepper
Tonkatsu sauce
– 2 tbsp tomato ketchup
– 1 tbsp Worcester sauce 2 tsp soy sauce
– ½ tsp Dijon mustard Pinch of sugar
To serve
– Finely shredded cabbage Lemon wedges

Method

1. Put the pieces of pork tenderloin between 2 sheets of greaseproof paper and bash them with a rolling pin until they are only about 3mm thick. Season with salt and pepper.

2. Mix the sauce ingredients together in a bowl and set aside.

3. Dip each piece of pork in flour, then beaten egg, then lastly in the breadcrumbs.

4. Heat the clarified butter, ghee or oil in a large frying pan and when it’s hot and foaming, lower in the pork. Fry for about 3 minutes on each side until golden and crisp.

5. Slice the pork and serve with the finely shredded cabbage and drizzle with Tonkatsu sauce. Add some lemon wedges on the side.