Tokyo-Style Tonkatsu

• 2 pork loin chops, boneless, 2 cm thick
• sea salt
• freshly ground black pepper
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 2 cups panko breadcrumbs, Japanese-style
• 1 l neutral oil for deep frying
• 1/4 green cabbage, very finely shredded
• 2 tbsp tonkatsu sauce
• Japanese mustard, optional

1. 1

   Take the pork out of the refrigerator twenty minutes before cooking so it approaches room temperature. Pat the chops completely dry with paper towel, then season both sides with salt and pepper.

2. 2

   Set up three shallow dishes in a row: flour in the first, the beaten egg in the second, panko in the third. Dredge each chop in flour, shaking off the excess. Dip in egg, letting the extra drip away. Press into panko, coating evenly and pressing gently so the crumbs adhere — pat the edges with your open hand to seal them.

3. 3

   Heat the oil in a deep, heavy pot to 170°C. If you have no thermometer, drop in a few stray panko crumbs; they should sizzle and float within a few seconds but not brown instantly. If the oil is too hot the crust burns before the pork cooks through, so mind the temperature.

4. 4

   Lower one chop in gently, away from you. Fry for about five minutes, turning once halfway, until the crust is a deep even gold. The oil temperature will drop when the pork goes in — adjust the heat to hold it around 165°C so the panko colors steadily without scorching.

5. 5

   Lift the chop out and let it rest on a rack for at least four minutes before cutting. The interior keeps cooking from residual heat, and resting keeps the juices inside rather than on the board.

6. 6

   Fry the second chop the same way, letting the oil return to 170°C between batches.

7. 7

   Slice each chop crosswise into strips about 1.5 cm wide, keeping the pieces in their original shape. Lift with a spatula and set beside a generous mound of shredded raw cabbage. The cabbage is not decoration — it cuts the richness and is meant to be eaten between bites of pork.

8. 8

   Drizzle tonkatsu sauce over the cut pieces, not the whole plate. If using Japanese mustard, dab a small amount on the edge. Serve immediately while the crust still crackles.

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