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    Ibérico Pork Tonkatsu

    • Serves 4 people
    • Complexity Easy
    Prep time
    20 mins
    Cook time
    5 mins
    Total time
    25 mins
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    • 400g secreto ibérico pork
    • 200g of Panko breadcrumbs
    • 2 eggs
    • 100g plain flour
    • Vegetable oil for frying
    • Kewpie mayonnaise, or regular mayonnaise
    • Japanese mustard or Dijon mustard
    • ¼ small white cabbage, finely shredded
    • For the tonkatsu sauce:
    • 8 tbsp of ketchup
    • 2 tbsp soy sauce
    • 1 tbsp brown sugar
    • 1 tbsp mirin (Japanese sweet wine)
    • 3 tsp Worcestershire sauce
    • 1 clove of garlic, minced
    • 1 tsp of freshly grated ginger


    Rustle up a Japanese feast and try this succulent pork tonkatsu recipe using Secreto Ibérico pork, coated in panko breadcrumbs, fried and drizzled with our easiest ever Tonkatsu sauce. Save leftovers to make katsu sando.


    1. Mix together all the ingredients for the tonkatsu sauce and set aside for at least 30 minutes. Combine the kewpie mayonnaise and Japanese mustard and set aside.
    2. Finely shred the white cabbage and place in a bowl of iced water to crisp up. After 10 minutes, drain and dry on some kitchen paper.
    3. Trim any excess fat and cut into 4 pieces secreto ibérico and season with salt and pepper then coat them in the flour. Beat the eggs in a shallow bowl and spread the Panko breadcrumbs out on a plate. Dip the ibérico pork first into the egg, then into the breadcrumbs, making sure they are well-coated.
    4. In a deep fat fryer or deep, cast iron pan, heat an inch of oil to 180°C.
    5. Fry the pork pieces two at a time for 2 minutes on each side, moving the pieces frequently to ensure even browning. Let the secreto pork rest on a wire rack for a couple of minutes.
    6. To serve, place a piece of secreto ibérico on each plate with a small handful of shredded cabbage, drizzle the tonkatsu sauce and spoon some of the mustard mayonnaise.

      Shop Ingredients

      Secreto Iberico 1Kg


      Enate Chardonnay 234 2023


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