4 pork shoulder steaks (1.5–2cm thick)

The Marinade

2 garlic cloves, finely chopped

20g ginger, finely chopped

1 tablespoon sake

1 tablespoon light soy sauce

The Coating

50g plain flour

2 eggs, beaten

100g panko breadcrumbs

The Pickled Onion

1 red onion, finely sliced

2 tablespoons rice vinegar

1 tablespoon sugar

Pinch sea salt

The Tonkatsu Sauce

2 tablespoons oyster sauce

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1 teaspoon sugar

To Serve

100g sweetheart cabbage, finely shredded

PREPARATION

1. Combine the sliced red onion with the rice vinegar, sugar and salt, then set aside to pickle while preparing the pork.

2. Mix the garlic, ginger, sake and light soy sauce in a bowl to create a simple marinade.

3. Add the pork shoulder steaks and massage the marinade into the meat until evenly coated.

4. Place the flour, beaten eggs and panko breadcrumbs into separate bowls ready for coating.

5. Coat each pork steak in flour, then egg, then panko breadcrumbs until evenly covered.

COOKING

6. Combine the oyster sauce, ketchup, Worcestershire sauce and sugar in a small saucepan.

7. Bring to a gentle simmer and stir until the sugar dissolves, then set aside.

8. Heat vegetable oil for deep frying until a chopstick placed in the oil produces gentle bubbles.

9. Carefully lower the pork into the oil and cook over medium heat, adjusting the heat to prevent the breadcrumbs from browning too quickly.

10. Fry for 5–7 minutes, turning occasionally, until golden brown and cooked through.

11. Remove the pork and drain briefly on a wire rack or kitchen paper.

12. Slice and serve with shredded cabbage, pickled onions and the homemade tonkatsu sauce.

School of Wok Tips

 Pork shoulder provides excellent flavour and stays juicy during frying.

 A thin coating of panko creates a lighter, crispier crust than a thick double coating.

 Lower the heat after adding the pork to ensure the meat cooks through before the crumbs darken.

 Rest the pork for a minute before slicing to keep it juicy.

FAQs

What is tonkatsu sauce?

A sweet, tangy Japanese sauce commonly served with breaded pork cutlets.

Can I use pork loin instead of shoulder?

Yes, although pork shoulder is generally juicier and more flavourful.

How do I know the pork is cooked?

The coating should be golden, the bubbling will reduce significantly, and the centre should no longer be pink when sliced.