CRUMBED PORK CUTLET WITH HOME MADE BULLDOG SAUCE
What could be better than a crumbed pork cutlet that transports you straight to Tokyo? Pork tonkatsu is generally what we crave as we step off the plane in Narita - juicy cutlets are paired with a tangy bulldog sauce and a refreshing cabbage salad. Here we've got the recipe to make your own Tonkatsu sauce from scratch. While there are plenty of great commercial varieties available, we are using the extra time at home to relish the extra time in the kitchen. Making your bulldog sauce from scratch means you can tweak it just to your liking - add a bit of extra vinegar here or hot English mustard there.
4 pork cutlets, rind removed
35 gm (¼ cup) plain flour
2 eggs, lightly beaten
100g (2 cups) panko crumbs
¼ head of cabbage
3 tbsp grapeseed oil
2 carrots, finely chopped
2 celery stalks, finely chopped
2 apples, grated
4 garlic cloves, finely chopped
300ml tomato ketchup
240ml Worcestershire sauce
260ml rice vinegar
1 tsp ground allspice
Pinch of ground cinnamon
Pinch of ground cloves
220g brown sugar
1 tbsp finely grated ginger
2 tsp hot English mustard
30 MIN PREP
Place flour on a plate and season with sea salt flakes. Place eggs in a bowl and spread panko crumbs on a separate plate. Dip cutlets first into flour, then egg, shaking off excess in between. Gently press the cutlets into the panko crumbs, ensuring the meat is evenly coated on both sides. Refrigerate until required.
For bulldog sauce, combine all ingredients in a saucepan with 400ml of water. Bring to the boil then simmer for 1 hour, stirring occasionally. Remove from heat and discard the garlic. Purée with a blender or in a blender and pass through a fine sieve.
Meanwhile, shave cabbage finely on a mandolin and soak in iced water for 1 hour.
Preheat oven to 180C and warm grapeseed oil in a large frying pan. When oil is hot, carefully brown the cutlets in batches, turning once, until golden (3-4 minutes each side), adding more oil if required. Transfer to an oven tray and roast until cooked medium (5 minutes).
Cut the cutlets in half, season to taste with sea salt flakes and serve with a pile of shredded cabbage and a pot of bulldog sauce.
IMAGE CREDIT: MARK ROPER FOR GOURMET TRAVELLER