My Recipe for Tonkatsu

By Emilio Cross-Songui

Protein:
Pork Loin or shoulder 

Marinade:
1/2 cm fresh ginger or tsp of ginger powder
4 tbsp soy sauce
4 tbsp of cooking sake
2 crushed cloves of garlic
1 tsp salt
1 tsp pepper
1 tbsp oil

Coating: 
Panko breadcrumbs
2 egg whites (using just egg whites makes the batter even more crispy)
Flour
Salt
Pepper 

Equipment:
Pan or wok for frying
Baking sheet
3 plates for coating
Ziplock bag or container for the marinade

Instructions

1. With the back of the knife tenderise the pork
2. Then place into zip lock bag and add marinade for a minimum of 4 hours or overnight. 
3. On a plate, mix flour salt and pepper together
4. Remove the pork from the bag and coat in flour
5. On two separate plates, add your egg whites and breadcrumbs 
6. Then, dip your pork into the egg then the breadcrumbs (use one hand for the wet ingredients and the other for dry) 
7. Fill pot or pan with enough oil to cover pork and preheat to medium-high heat or if you have an electric stove have it as hot as possible.
8. Carefully lower the coated pork in the pan and fry until golden (note that we are not trying to cook all the way through but only to achieve the desired colour) 
9. Once golden, place on a cooling rack lined with some paper towel and allow to cool down
10. When fully cooled, put in a container or zip lock bag and put in the freezer 
11. When ready to eat, place the frozen pork on a baking tray and preheat the oven to 190°c or 180°c with a convection
12. When the oven is fully heated, place the tray in the oven and cook for 30 minutes 
13. While the pork is cooking, finely julienne some cabbage to have on the side and cook some fresh rice
14. Pull the tray out of the oven, let rest for 5 minutes slice 
15. In a bowl, add your shredded cabbage and or rice and serve with some tonkatsu sauce

This is perfect to do over the weekend and keep in the freezer until you are ready to cook it. you can get a quick and unprocessed meal during the week.