Bought 500g of butterflied pork loin from @quanshuiwetmarket to make tonkatsu because our kids can’t really bite through bigger cut pork loin 😅 so this pre-cut and butterflied one from quanshui is just nice for making mini baked tonkatsu
Adapted recipe from @justonecookbook , amazing site for recipes especially for Japanese cuisines. Super detailed and there’s video plus step by step photos to follow too! Love it!
I adjusted the recipes to fit the ingredients I have on hand and we don’t have tonkatsu sauce. So I ended up mixing takoyaki sauce with honey and grounded roasted sesame seeds for the dip. 😅 it works ! Hubby said the sauce is nice 💃
Ingredients:
500g butterflied pork loin slices @quanshuiwetmarket
Salt
Ground black pepper
85g panko + 1 tbsp olive oil
1/3 cup plain flour (put in a shallow dish)
1 egg (whisk and put in a shallow dish)
Sauce: mix 1/4 cup of takoyaki sauce with 2 tsp of honey and a tbsp of freshly grounded roasted sesame seeds.
Steps:
1. In a pan, combine panko and olive oil and toss it over medium low heat till panko turns golden brown. (About 5 minutes) set aside to cook in a shallow dish
2. Preheat oven to 200deg cel
3. Prepare pork loin by laying each pieces flat. Tenderize the meat with the back of knife and season both sides with ground pepper and salt.
4. Dredge the pork loin slices in the flour, tap off the excess and dip into beaten egg. Finally, coat the pork loin slices with toasted panko. Press on the panko to ensure it adhere to the pork. Place the pork slices on a heat proof wire rack resting on baking tray. Repeat for the rest of the pork loin slices.
5. Bake at 200 deg cel for about 13 minutes or until pork is cooked.
