250ml cranberry juice
2 tbsp tonkatsu sauce (such as Bulldog
2 Kurobuta pork tenderloin chops
75g hazelnuts, finely chopped
100g Japanese bread crumbs (panko)
1 large egg, beaten
3/4 tsp salt
3/4 tsp pepper
40g plain flour
oil for deep frying
washed and dried rocket leaves, to serve
cranberry juice and cloves in a saucepan. Simmer over low heat until
reduced to half its original volume, 5-7 minutes. Let cool, then remove
and discard cloves and stir in tonkatsu sauce. Set aside, covered. Combine
hazelnuts and panko, and spread mixture on a plate. Beat egg with salt and
pepper until smooth. Cut each pork chop in half. Roll each piece of pork
lightly in flour to coat, then dip in egg and roll in panko mixture,
pressing it on with your fingertips to obtain a good, even coat.
pork on a plate and freeze for 10 minutes to firm coating. Heat oil for
deep-frying in a wok over medium heat. Fry tonkatsu for 5-7 minutes,
turning once, until golden brown. Do not let oil get too hot or crumbs
will brown before pork is cooked. Drain tonkatsu on kitchen paper for 5
minutes, then slice thickly. Serve garnished with rocket, with cranberry
sauce on the side.
sold at Japanese supermarkets or gourmet grocers, comes from a special
breed of pig originally from England but later introduced to Japan.
Compared to ordinary pork, it is juicy and superbly flavorful without
being aggressively strong-smelling.
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