This one was a very unusual one, (oh, I’m not saying the dish is unusual), but I mean, how I came about this dish has an interesting story behind. I initially started off buying some pork loin the other day, hoping to make a black pepper sauce pork steak for IK so he could have it for dinner. But instead, we went out for dinner simply because both of us were too tired from work, and I left the defroze pork loin in the fridge! This morning, IK bought in some of my favourite Granny Smith apples and breadcrumb (cause he’s hoping to do crispy chicken wings!) so I end up stealing some of these ingredients and made this dish! I must say this dish is definitely a last minute idea, nothing much planned! Hence I never like planning my recipes anyway! I must say that this dish is a guilty dish – hahaha, considered the amount of fat there is in the deep fried pork loin! But you know what – it is worth it, I’m telling ya how gooooooodd it actually taste! And just to make myself feel a little better, I’ve used the granny smith apples and made this newly invented apple wakame salad! I guess that will probably washed off some “fats!” in my tummy!
I love pork tonkatsu – especially if you ever tried those ones where the juice is nicely stored within the crispy skin and when you bite it – YUP!! That’s it!?!! I’m Lovin’ It ❤ Oh, by the way, if you love Japanese food then better check my other Jap-related recipes too!
You’ll need (Serves 4):
For the pork tonkatsu
- 8 slices Pork loin steak, thin
- 1 egg, lightly beaten
- 50 grams cornflour
- 200 grams panko breadcrumb
- Tonkatsu sauce, to serve
- Pickled Ginger, to garnish
- Sunflower oil, enough for deep fry
For the Salad
- 30 grams wakame seaweed
- 1 medium granny smith apple
- 20 ml lemon juice
- 20 ml rice vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 2 teaspoon mirin
- 1 teaspoon yuzu pepper
- 2 teaspoon of sesame oil
- 1 jalapeno red chilli, remove seeds
- Wash pork loin and pat dry with paper towel.
- Separate corn flour, egg and breadcrumb in 3 separate shallow dish.
- Cover pork loin steaks (one by one), with the following step: corn flour, egg, breadcrumb. Leave aside on a clean dish.
- Pour enough oil for deep-frying on a saucepan.
- Heat oil until it reaches 180°C.
- Whilst, prepare apple and wakame seaweed. Soak wakame seaweed in cold water until it expand its size to double. Remove from the wash and squeeze out excess water completely. Wash and remove core of the apple. Keep the skin on. Cut apple into thin needle strips. Mix apple and wakame in a salad bowl.
- Mix the remaining “salad” ingredients into the apple mixture and combine. Leave aside.
- When the oil is hot, slowly slide pork cutlets into the oil and cook until golden brown. Turn the steak halfway.
- Once the pork cutlets are cooked, remove them from the oil onto absorbent paper to absorb excess oil.
- Cut them into strips and serve with ginger and apple wakame salad.
- Drizzle Tonkatsu sauce over the pork and serve with rice (if desired).
- Ensure that you add the lemon juice right after mixing the apple and the wakame seaweed, to avoid apple turning brown.
- Pat hard with the breadcrumb onto the pork loin so it sticks firm. Ensure the egg is covered fully to help sticking the crumbs.
- Tonkatsu sauce can be found in Asian grocery shop.
- Make sure that the oil is heated to 180°C to ensure a good consistency whilst deep-frying.
- Yuzu is a lovely citrus fruit! Yuzu pepper comes in a tube that can be found in Japanese Grocery stores.
Inspired by About Japanese Food