Submerge the Ziplock bag into the water, keeping the bag open at the top
Ensure that the bag does not touch the bottom, and the pork is completely submerged
Adjust heat as necessary to maintain 140F
Maintain temperature and let cook for 2 hours
Thinly slice the cabbage (use a madoline if possible).
Place the cabbage in an ice bath for several minutes to cut the bitterness.
Remove and set aside.
For the salad dressing, mix together :
2 Tbsp Light Soy Sauce
2 Tbsp Seasame Oil
2 Tbsp Rice Wine Vinegar
1 Tbsp Sugar
Toasted Seasame Seeds (Optional)
Remove the porkchop from the water bath and pat dry
Dredge the chop with flour on all sides
Next, dip the pork into the egg and cover
Finally, dip the porkchop into the panko
Remove the porkshop onto a cooling rack.
Put the salad onto a bowl and mix in the dressing
Keep the tonkatsu sauce on the side for dipping
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