Tonkatsu, Japanese Fried Pork

It’s New Year’s Eve. Today is the last day you’re this old. Tomorrow onward, there’s no avoiding being older. Any day peeps… any day.

It is when the most anticipated, enthusiastically participated and then undoubtedly neglected tradition is practiced.

Making New Year’s Resolutions.

So you made a promise to do some things and then proceeded not to performing them. Repeatedly. Year after year. So what? Not a big problem. Men and three-year-olds do that all the time. Besides, it’s not like you are an antelope in Africa and you probably feel lucky if you can even get through the 365 days alive. You don’t have to worry about getting eaten. Your problem is smaller. Period.

So let’s makes a list.

This is my New Year’s resolutions  week’s to do list.

#1 Change my wireless username to “I can hear you having snore”.

#2 Purchase a heavy object to drop onto the floor to simulate an earthquake when snoring occurs.

#3 Work out, go gluten free, quit sugar and spend more time with…. are those cookies?

Stop!

Focus.

#4 Become a vegan.

#4 Have a vegan meal a week.

#4 Eat healthy.

#4 Eat less fried chicken.

#5 Eat a moderate & balanced diet.

#6 Eat more fried pork.

Genius!

Talking about fried pork, guys, Tonkatsu is the pinnacle of fried pork.

You know when’s the perfect day for Tonkatsu?

Today.

Indeed, it is.

I’m already ahead of myself in carrying out the list. #4, #5 and #6, check. Good job, me.

 

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Tonkatsu                  Serves 5

what you need:

5 boneless pork chops, 1/2″ thick, excess fats removed
Salt and pepper
3/4 cup all purpose flour
1 tbs oil and 2 eggs, beaten together
2 cups panko crumbs
5 cups shredded cabbage
Lemon Wedges

directions:

1. Use a knife to make a few tiny slits around the sides of the pork with fat. This is so the pork doesn’t curl up when frying.

2. Pound the pork to 1/4 inch thick. Use a meat tenderizer, back of knife or bottle.

3. Fill a pan or skillet with oil, about 1/2 inch. Heat the oil to 350 F over medium high heat.

4. Sprinkle salt n pepper on both sides of pork.

5. Dredge both sides of pork in flour. Shake off excess flour. Dip both sides of pork in the eggs and then into the panko. Gently press to get the panko crumbs to stick.

6. When oil is ready, fry the pork (1-2 pieces at a time) for 2-3 minutes or until brown to your liking. Flip and fry on the second side for 2-3 minutes or until meat thermometer inserted reads 150 F.

7. Place Tonkatsu on a wire rack. Let the meat rest for 5 minutes.

8. Slice by pressing the knife directly down so that the breading won’t come off. Serve with thinly shredded cabbage and steamed rice. Squeeze some lemon on Tonkatsu or dip it in Tonkatsu sauce.

Special dipping sauce

1/2 cup ketchup
1/4 cup Worcestershire sauce
4 tsp oyster sauce
1 tsp soy sauce
4 tsp sugar
1 1/2 tablespoons black sesame seed, roughly grounded

Combine all and pour over grounded black sesame. Mix and dip away.

Notes:

1. Tonkatsu is served with very fine shredded white cabbage. And by fine, I mean almost like Alfafa sprouts. You may be able to achieve this using the thinnest setting on a mandoline slicer or a food processor. Since I didn’t have the slicer nor the white cabbage, I used a knife and a purple cabbage. Whatever works.

2. If you want a little dressing on the cabbage, mix equal parts of soy sauce and vinegar, a touch of sugar, salt and pepper and dilute it a little with water. The role of the cabbage is to cut the heaviness from the pork so it’s meant to be fresh and light.

3. The oil in the eggs helps the panko breading stick to the meat even after frying.

4. Pounding the meat tenderizes it. I like my Tonkatsu 1/4″ thick. If you like yours thicker, start with 1″ thick pork chops and pound it to 1/2″ thick. Adjust the time for frying to 3-4 minutes.

And just for fun, here’s a behind the scene shot for this post.

PS: I think I’ll finish the resolution list….. next New Year’s Eve.

Check out my previous post: Interstellar @ TCL Chinese Theatre

What New Year’s resolution have you made and not kept?