Ingredients
1lbpork loin,cut into thin slices
salt,to taste
1½cupall-purpose flour
3eggs,beaten
1½tbspwater
3cupspanko breadcrumbs
vegetable oil,for cooking
½cupketchup
2tbspsoy sauce
2tspbrown sugar
1tbspmirin
2tspWorcestershire sauce
1tspginger,freshly grated
1tspgarlic,finely minced
Preparation
In a small bowl combine ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and finely minced garlic. Stir to combine. Let the sauce rest at least 30 minutes before serving.
Cut the pork loin into thin slices.
Place each pork loin slice between some plastic wrap and gently pound out the slice until about ¼-inch thick.
Sprinkle salt on the pork slices, cover, and place them in the refrigerator for about 1 hour.
Set up a breading station with 3 bowls.
Place the all-purpose flour into 1 bowl.
Beat the eggs and water together very well, and pour into a second bowl.
Place panko breadcrumbs into the third bowl.
Place the pork slices in the flour and coat the entire surface then shake off any excess.
Dip them into the egg wash, coat well, then shake off any excess.
Dredge them in panko breadcrumbs.
Place the coated pork slices on a wire rack.
Preheat the oven to 200 degrees F.
Add enough vegetable oil to coat the bottom, ½-inch of either a large iron skillet or a stainless steel pan, and heat to 350 degrees F.
Add the pork to the pan and cook for 1 to 2 minutes, just until the crust sets. Flip over and cook for another 1 to 2 minutes. Continue cooking the pork and flipping it over until it is golden brown on both sides.
Remove the cooked pork slices from the pan and place them on a clean wire rack, to drain off excess oil.
Then place them into the preheated oven to finish cooking. Bake for 8 to 10 minutes so it finishes cooking.
When the pork is fully cooked, cut it into thin strips that can be picked up using chopsticks.
Serve with rice and tonkatsu sauce. Enjoy!
