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Ibérico Pork Tonkatsu

25 mins

4 people

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

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.

Ingredients
Method

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

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.
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.
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.
In a deep fat fryer or deep, cast iron pan, heat an inch of oil to 180°C.
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.
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.

Ingredients

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

Method

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.
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.
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.
In a deep fat fryer or deep, cast iron pan, heat an inch of oil to 180°C.
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.
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.

Add To Basket

Secreto Iberico 1kg

£28.50

Enate Chardonnay 234 2019

£13.25

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Ibérico Pork Tonkatsu

Secreto Iberico 1kg