Tonkatsu or Breaded Pork on Skewers, Japanese, Asian Recipe, Asian Cooking, Asian Food, Malaysian Recipes, Malay Recipes, Indian Recipes, India Recipes, Thai Recipes, Thailand Recipes, Chinese Recipes, China Recipes, Japan Recipes, Japanese Recipes, Vietnam Recipes, Vietnamese Recipes, Singapore Recipes, Singaporean Recipes, Korean Recipes, Korea Recipes

Tonkatsu or Breaded Pork on Skewers

INGREDIENTS

For Tontaksu Dip, to serve with. Mix all ingredients in a saucepan, bring to boil then let cool.

Optional: finely shredded cabbage to serve the cutlets on (soak shredded cabbage in cold water to crisp for about 30 minutes and drain

To prepare:

To prevent the meat from shrinking or curling, make several short vertical cuts at the edge of the meat where the meat and fat meet together
Pound with a meat tenderizer
Sprinkle with salt and pepper on both sides
Dip each pork cutlet into the flour, then the egg and then coat with the panko bread crumbs
Press the breadcrumbs lightly into the meat
Lay the breaded cutlets in a single layer and refrigerate for a half an hour so the coating adheres well
Heat enough oil to cover the meat (about 330 degrees)
Slide 1-2 pieces of breaded pork and fry until the underside turns golden brown, then turn over
Do not fry too many pieces together at one time
Drain on a rack or paper towels.
Cut the fried cutlet into 3/4" strips and serve on top or next to of a bed of well-drained shredded cabbage

To prepare skewers (optional):

Cut pork into even sized thin narrow strips

Insert meat onto bamboo skewers

Coat and fry as above