Perfectly Crispy Panko Pork

NGREDIENTS

4 pork shoulder steaks, about 150g (2oz) each, and 2cm (3/4 inch) thick

100g (2oz) plain flour, seasoned with a pinch of salt and pepper

2 eggs
150g (51/2oz) pankobreadcrumbs
vegetable oil
2–3 sweetheart cabbage leaves, finely shredded, to serve

RED ONION PICKLE

1 red onion, finely sliced into rings

5 tablespoons rice vinegar

1/2 teaspoon salt
1 tablespoon sugar

MARINADE

2 garlic cloves, finely chopped 1/2 thumb-sized piece of ginger, peeled and finely chopped

2 tablespoons sake
2 tablespoons Japanese soy sauce

TONKATSU SAUCE
2 tablespoons mushroom stir-fry sauce or oyster sauce 3 tablespoons

Worcestershire sauce
2 tablespoons tomato ketchup

3 teaspoons sugar

Mix the pickle ingredients together until the sugar dissolves.

Mix the marinade ingredients together, then massage the marinade into the pork steaks.

Mix the tonkatsu sauce ingredients together in a saucepan and bring to a boil for 30–60 seconds until the sugar has melted and the sauce has lightly caramelized.

Set up 3 shallow bowls for dredging: place the seasoned flour in one, beat the eggs together well in the second and place the panko breadcrumbs in the third. Dip the marinated pork steaks into the seasoned flour until well coated and shake off any excess, then dip them into the beaten egg and let any excess drip off before dipping them into the panko, covering the meat completely. Set aside on a plate. Repeat the dredging process if you want a thicker coating of breadcrumbs.

Half-fill a large saucepan, wok or deep-fryer with vegetable oil and bring to a medium-high heat. Test the temperature of the oil by placing the tip of a wooden chopstick or skewer in the oil. If it starts to fizz after a second or so, the oil has reached the desired temperature of around 180°C/350°F. Carefully lay the pork steaks in the hot oil and deep-fry for 7–8 minutes until golden brown and crispy.

Alternatively, heat 10 tablespoons of vegetable oil in a large  frying pan to a medium-high heat and fry the steaks, turning once for 10–12 minutes until golden brown and crispy. Work in batches and keep them warm in the oven at 90°C/225°F/Gas Mark 1/4, if necessary. Cut the pork into slices and serve with the shredded cabbage, red onion pickle and tonkatsu sauce on the side.