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4 x 150 g pork schnitzels or 700 g pork
fillets
plain (all purpose) flour, for dusting
1 egg, lightly beaten
panko (Japanese breadcrumbs), for
coating
vegetable oil, for deep-frying
60 ml sesame oil
¼ white cabbage, very finely shredded
lemon wedges, to serve
Japanese mustard, to serve, optional
Tonkatsu Sauce:
60 ml Worcestershire sauce
2 tablespoons tamari or Japanese soy
sauce
2 tablespoons caster sugar
2 tablespoons tomato sauce (ketchup)
½ teaspoon Japanese mustard
1 tablespoon sake
1 tablespoon Japanese rice vinegar
1 garlic clove, bruised
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Method:
Using a meat mallet or back of a large,
heavy knife, pound the pork schnitzel until 5 mm thick, then lightly
score around the edges with the point of the knife to prevent it from
curling during cooking. If using pork fillets, trim off any
skinny ends and cut into 5 cm lengths - do not pound. Lightly
coat the pork in seasoned flour. Dip the pork pieces into the
egg, allowing any excess to drip off, then coat in the panko, pressing
down on either side to help the crumbs adhere. Put on a plate,
cover and refrigerate for 15 minutes. Meanwhile, to make the
sauce, combine all the ingredients in a small saucepan and bring to
the boil over high heat, then reduce to a simmer and cook for 20
minutes, or until glossy and thickened slightly. Fill a deep
heavy-based saucepan or deep-fat fryer one-third full of vegetable oil
and add the sesame oil. Heat to 170°C, or until a
cube of bread dropped into the oil browns in 20 seconds. Cook
the schnitzels one at a time, or the fillet a few pieces at a time,
turning once or twice for about 5 minutes, or until golden brown all
over and cooked through. The fillet will take a little longer,
about 10 minutes. Drain on crumpled paper towel, then keep warm
in a low oven while you cook the rest. Slice the pork schnitzel,
then lift it onto serving plates in its original shape, accompanied by
a pile of cabbage and lemon wedges, and pass around the sauce,
If you like, serve with mustard. For a hearty meal serve with
rice, miso soup and pickles.
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