PORK TONKATSU WITH HOMEMADE BULLDOG SAUCE
Re-up your normal schnitty night with our rare breed pork scotch Tonkatsu. This is the Japanese style pork schnitzel we all know and love. One bite of this crispy number can transport you to Japan in the blink of an eye, especially when paired with one of our favourite condiments, a tangy bulldog sauce. To create our favourite sandwich, butter two slices of soft white bread then stuff with the pork Tonkatsu, Bulldog sauce and cabbage - cut in half and serve with extra sauce on the side.
Ingredients
For the Bulldog sauce
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
170ml mirin
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
For the pork Tonkatsu
1 x 170g Rare breed pork scotch steak
100g Panko breadcrumbs
2 eggs
50g plain flour
Salt
Pepper
Vegetable oil
Method
BULLDOG SAUCE METHOD
For bulldog sauce, combine all ingredients in a saucepan with 400ml of water. Bring to the boil then simmer for 1 hour, stirring occasionally. Purée with a blender or in a blender and pass through a fine sieve.
TONKATSU METHOD
Using a meat mallet, tenderise your pork scotch steak - bashing it out until it is an even 2cm in thickness (you can also ask our butchers to do this for you).
Set up a breading station by placing the plain flour seasoned with salt & pepper into one bowl, beaten eggs into another and the panko breadcrumbs into the third.
Dip your pork scotch into the flour, making sure it is evenly coated. Then dip the pork into the beaten eggs before gently pressing it into the Panko breadcrumbs. It is essential that the pork is completely covered in the breadcrumbs.
Set the crumbed pork scotch aside while you heat up your oil. Heat 1.5cm of vegetable oil in a heavy frying pan until it reaches 180C. Shallow fry the Tonkatsu for approximately 4 minutes per side or until the internal temperature reaches 65C. Leave to rest for approximately 4 minutes.
