Tonkatsu

1 Porkchop
4 Tbsp Butter
1 Tbsp Salt
1 Tbsp Black Pepper

Salt and Pepper the Pork Liberally

Place the Pork into a Ziploc bag.
Add in Sliced Butter.

Fill and heat a large pot with water.
Using a thermometer, get the temp of water to 140F.

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

In the meantime, get a cabbage.

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 tonkatsu sauce, mix together :

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)

For our frying station, get:
1 Cup Flour
2 Medium Eggs
1 Cup Panko Bread Crumbs

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

Set up a wok (or fryer of your choice) and fill with oil
Heat the oil to 350F

Very carefully submerge the porkchop into the oil

Fry on both sides until just browned. (couple minutes per side)

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

Serve Immediately.



Pork Tonkatsu

Printable Recipe
  1. Sprinkle a large, bone-in porkchop liberally with salt and pepper on all sides.
  2. Place the porkchop in a Ziplock bag. Add in 4 Tbsp of butter, sliced.
  3. Fill and heat a large pot with water (the bigger the better to help regulate temperature). Using a thermometer, heat the water until it reaches exactly 140F.
  4. Slowly submerged the Ziplock bag into the water, keeping the top of the bag open (but out of the water!). The water should push all of the air completely out of the bag.
  5. Ensure that the bag does not touch the bottom, and that the pork is completely submerged.
  6. Adjust heat as necessary to maintain 140F. Check every few minutes and let the pork cook for 2 hours.
  7. In the meantime, get a cabbage.
  8. Thinly slice the cabbage (using a mandolin if you have one to ensure evenness).
  9. Place the cabbage in an ice bath for several minutes to cut the bitterness.
  10. Remove the cabbage and set aside.
  11. For the tonkatsu sauce, mix together 2 tbsp ketchup, 2 tbsp Worcestershire sauce, 1 tbsp light soy sauce, 1 tbsp mirin, and 1 tbsp sugar. Add in the toasted sesame seeds if you have it.
  12. For the salad dressing, mix together 1 tbsp light soy sauce, 2 tablespoons sesame oil, 2 tbsp rice wine vinegar, 1 tbsp sugar.
  13. Prepare our frying station with 1 cup of flour, 2 medium eggs (beaten), and 1 cup of panko, each in a different plate.
  14. After the pork is ready (2 hours), remove the porkchop from the water bath and pat dry.
  15. Dredge the chop on all sides with flour, then egg, then panko.
  16. Set up a wok (or fryer of your choice), and fill with enough oil to submerge the porkchop. Heat the oil to 350F (Be careful here).
  17. Very carefully submerge the porkchop. Fry on both sides until golden brown (about 2 minutes per side).
  18. Remove the porkchop and set it on a cooling rack to rest. Put the salad onto a bowl and mix in the dressing. Keep the tonkatsu sauce on the side for dipping.
  19. Serve immediately.

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