Pork Tonkatsu with Red Cabbage Salad
Photography Manja Wachsmuth.
Serves: 4
INGREDIENTS
4 boneless pork medallions (we use Freedom Farms)
½ cup plain flour
2 eggs, lightly beaten
1½ cups panko crumbs
sea salt and freshly ground pepper
vegetable oil to cook
knob of butter
lemon wedges
tonkatsu sauce
Salad
¼ red cabbage, finely shredded
¼ green cabbage, finely shredded
2 spring onions, thinly sliced
3 radishes, thinly sliced
small handful flat-leaf parsley, chopped
4 tablespoons olive oil
1 teaspoon sesame oil
2 tablespoon white wine vinegar
sea salt and freshly ground pepper
Tonkatsu Sauce
1 teaspoon dry mustard powder
1 teaspoon water
¼ cup tomato sauce
¼ cup Worcestershire sauce
2 teaspoons soy sauce
METHOD
Salad: Put both cabbages, the spring onions, radishes and parsley in a large bowl. Whisk the oils and vinegar together and season. Pour over the salad and toss to combine.
Sauce: Mix the mustard and water to a smooth paste then stir in the remaining ingredients.
Pork: Place each piece of pork between two pieces of plastic wrap. Gently pound to ½ cm thickness.
Put the flour in a shallow dish. Beat the eggs in another dish and put the crumbs in a third dish. Season all three.
Dust the pork in the flour then dip in the egg, letting the excess drip back into the dish. Coat the pork in the breadcrumbs, pressing them on well.
To cook: Heat 3 tablespoons of oil and butter in a large sauté pan. Add the pork and cook for 2-3 minutes each side. Transfer to a baking tray and keep warm in a low oven. Repeat with the remaining pork adding more oil and butter as needed.
To serve: Slice the pork thickly and arrange on plates with the salad. Serve with lemon wedges and tonkatsu sauce.
Tonkatsu sauce is available from Asian food stores. Or follow the recipe if you wish to make your own.
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