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273 SMITH ST. FITZROY VIC. 3065

431 WHITEHORSE RD. BALWYN 3103

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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.