Have you tried Japanese style pork cutlet, the Tonkatsu?
The crisp coating outside with tender and juicy meat inside, ummmmm…. For some reason I was craving this Tonkatsu the other night. Don’t you just hate that the thought of food coming to your mind when you are ready to go to bed?… Of course, when the sun rise on the east next morning I drove to my handy-dandy Korean market to get the supplies. :p
As far as I know, Tonkatsu in Japan was originated from European’s pork cutlet. “Ton” means pork and “Katsu” means cutlet. The sound of cutlet has transformed into ” Katsules“. They just dropped the “..les” sound and became “katsu” instead. While European’s pork cutlet is coated with bread crumbs and pan fried with a little bit of butter, Japanese Katsu is deep fried in vegetable oil which yields irresistible crunch texture while keeping the meat so moist inside.
Anyway, this Tonkatsu was introduced in Korea via Japan a long time ago and became very popular among many Koreans. We call it “Donkas, 돈가스”. The sauce that goes with this Katsu is slightly different. Japanese use very condensed thick syrupy sauce that just drizzle over the cutlet, and Koreans use tomato based gravy over the top. I like them both but I am going to make Japanese version this time.
So, come on piggies of the world! Let’s gather up to make this fabulous Piggy Katsu.
Please, add flour, egg, and onion to above.
until you get the coarse crumbs. Set aside.
Flour, beaten eggs, and white bread crumbs.
Coat the pork slice with flour very lightly,
coat with eggs,
I got ya!
Stack’em up on the plate,
Good news– you can make this ahead of time and keep in the fridge.
You can make this ahead of time as well.
Chop half onion but don’t cry!
uncovered, until the sauce gets thickened.
Drain the syrupy sauce. Press down with spoon to get all the flavors out.
Fry them, babe!
Only about 30 seconds on each side when frying.
- Season the pork slices with salt and pepper, set aside.
- Cut off the crusts of white bread slices. Place them in the food processor and pulse a few times to get the coarse crumbs. Transfer the crumbs into shallow bowl.
- Beat eggs in the shallow bowl and pour some flour into a plate as well.
- Coat the pork slices with flour, egg, and bread crumbs. Stack them together on a plate and cover them with plastic wrap. Chill them for at least 1 hr.
- For frying, Heat oil over medium heat, about 170C. Test with a piece of bread crumbs to see if it bubbles up right away. Drop the pork slices and fry for 1-2 minutes each side. Transfer the meat on to wire rack. Fry again for the second time, only 30 seconds to 1- minutes on each side until they get nicely browned all over. Rest them on the rack.
- Drizzle with Tokatsu sauce over and serve immediately.
- For the sauce, combine all the ingredients in a sauce pan over medium heat. Boil and simmer over low heat for about 20 minutes until it gets thickened and syrupy. Strain the sauce in the strainer pressing with spoon to get all the juice. Discard the filling and keep the sauce in the fridge until ready to use. Makes about 1/2C