You can’t beat a pork chop. Well, you can – and you MUST with this recipe. Just a semi-beating with a rolling pin or a meat hammer will suffice. This will tenderise the meat for a softer chew, and create more surface area for the crispy Japanese panko breadcrumb coating, as well as ensure the meat cooks all the way through.
2 thick boneless pork chops, trimmed
1 tsp salt
Thumb-sized piece of fresh ginger, grated
1 tbsp mirin or Shaosing rice wine
2 large eggs
2 cups panko Japanese breadcrumbs (from a packet, or make your own by drying out stale bread in a super-low oven for half an hour or so, then pulse in a blender to desired texture)
4 tbsp cornflour
Oil, for frying
To make the tonkatsu sauce (a sweet-spicy Japanese dipping/drizzling sauce)
Mix 2 tbsp each of ketchup, Worcestershire sauce and sugar with 1 tbsp water
To make the pork chops
1. Season the pork with salt. Mix the rice wine and ginger and spread on the pork. Set aside.
2. Beat the eggs in a shallow bowl. Put the panko and cornflour in 2 separate shallow bowls.
3. Dredge each piece of pork in cornflour, then dip in the beaten egg, then coat with the panko.
4. Heat 1 cm of oil in a large frying pan over a high heat. Fry the pork in batches until golden, 4-5 mins per side. Drain on kitchen towel.
5. Serve with a salad made from finely sliced peppers, mango, deseeded cucumbers on a bed of green leaves then drizzle over the tonkatsu dressing.