Hazelnut Crusted Kurobuta Pork Tonkatsu with Cranberry Sauce and Rocket Recipe



Hazelnut Crusted Kurobuta Pork Tonkatsu with Cranberry Sauce and Rocket Recipes

Ingredients :

250ml cranberry juice

2 cloves

2 tbsp tonkatsu sauce (such as Bulldog brand)

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

Method :

Combine 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.

Place crumbed 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.

Serves 4

Kurobuta pork, 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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