Basco
Search
Your Basket
Van Spend another £75.00 for free UK delivery
    Related products
    SUBTOTAL:
    £0.00
    Plan your delivery

    1. Choose your date

    FREE Standard Delivery over £75

    2. Choose your service

    • Standard Delivery
      Delivered up to 5 working days
      £8.50
    • Priority Delivery
      Choose a date, including Saturdays
      £11.95
    • Click & Collect
      Collect from Basco HQ
      FREE
    Spanish
    00:20:00
    00:05:00
    00:25:00
    pork tonkatsu, Spanish meat recipes Spanish Meat Recipes, Tapas Recipes 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2020/10/iberico-pork-tonkatsu-1.jpg

    Ibérico Pork Tonkatsu

    • Serves 4 people
    • Complexity Easy
    Prep
    Prep time
    20 mins
    Prep
    Cook time
    5 mins
    Prep
    Total time
    25 mins
    SHARE Facebook WhatsApp Copy

    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

    Introduction

    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.

    Method

    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

      £42.25

      Enate Chardonnay 234 2023

      £17.00

      Similar recipes

      Ibérico Pork Katsu Sando
      Ibérico Pork Schnitzel with Caper and Lemon Butter
      Secreto Ibérico with Caramelised Figs and Oloroso Reduction
      Basco 10

      Do you want 10% OFF your first order?

      Sign up to receive your discount code to use straight away today!

      *This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!



      Copyright © Grey Pearl Limited • Privacy PolicyTerms & ConditionsService Update