{"id":9089,"date":"2023-12-04T07:19:03","date_gmt":"2023-12-04T07:19:03","guid":{"rendered":"https:\/\/kitchensinks-reviews.com\/?p=9089"},"modified":"2023-12-04T07:19:03","modified_gmt":"2023-12-04T07:19:03","slug":"rick-steins-breadcrumbed-pork-tonkatsu-is-really-easy-to-make","status":"publish","type":"post","link":"https:\/\/kitchensinks-reviews.com\/everyday-meals\/rick-steins-breadcrumbed-pork-tonkatsu-is-really-easy-to-make\/","title":{"rendered":"Rick Stein&#8217;s breadcrumbed pork tonkatsu is &#8216;really easy to make&#8217;"},"content":{"rendered":"<p><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/pork-katsu-recipe-rick-stein-5097301.jpg?r=1701622994202\"><\/p>\n<p>Katsu sauce gets its sweet, tangy flavour from the variety of spices used and the soft onion and garlic flavours.<\/p>\n<p>All of these are enhanced by salty soy sauce to add depth to the dish, which is something chef Rick Stein knows a thing or two about.<\/p>\n<p>Sharing his recipe for breadcrumbed pork with tonkatsu sauce as part of his &#8220;Simple Suppers&#8221; series, Rick claimed: &#8220;This is one of the dishes I fondly remember from what sadly has been my only trip to Tokyo.<\/p>\n<p>&#8220;We ate lots of it in the Ginza district of the city, sitting on beer crates and drinking Asahi beer. It is, of course, a very common dish but at that time, twelve years ago, Japanese fast food was a bit of a revelation to me.&#8221;<\/p>\n<p>While the sauce is readily available to buy online, the Cornwall-based chef noted that it &#8220;is really easy to make&#8221;.<\/p>\n<p> <strong> READ MORE: <\/strong> <strong>Cook &#8216;super crispy bacon&#8217; in just five minutes with mum&#8217;s simple tip<\/strong><\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/pork-katsu-recipe-rick-stein-5097302.jpg?r=1701622994261\"><\/p>\n<h3>Ingredients<\/h3>\n<p><em>Serves two:<\/em><\/p>\n<ul>\n<li>300g pork tenderloin cut in half diagonally<\/li>\n<li>25g plain flour<\/li>\n<li>One egg, beaten<\/li>\n<li>50g Panko breadcrumbs<\/li>\n<li>60g clarified butter, ghee or oil<\/li>\n<li>Salt and black pepper<\/li>\n<\/ul>\n<p><b>For the sauce:<\/b><\/p>\n<ul>\n<li>Two tablespoons of tomato ketchup<\/li>\n<li>One tablespoon of Worcester sauce<\/li>\n<li>Two teaspoons of soy sauce<\/li>\n<li>Half a teaspoon of Dijon mustard<\/li>\n<li>A pinch of sugar<\/li>\n<li>Cabbage, finely shredded and lemon wedges to serve<\/li>\n<\/ul>\n<p> <strong> Don&#8217;t miss&#8230; <\/strong> <br \/> <strong>\u2018I\u2019m a flavour expert &#8211; here\u2019s the key to delicious roast potatoes\u2019[REVEAL] <\/strong> <br \/> <strong>Make Jamie Oliver&#8217;s festive gingerbread biscuits for just 19p &#8211; recipe[INSIGHT] <\/strong> <br \/> <strong>\u2018I work in a bakery &#8211; there&#8217;s one item bakers would never consider eating\u2019[EXCLUSIVE] <\/strong><\/p>\n<ul>\n<li> <svg width=\"24\" height=\"24\" viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"> <g clip-path=\"url(#clip0_1078_5986)\"> <\/path> <\/path> <\/g> <defs> <clippath> <rect width=\"23.4329\" height=\"23.4329\" fill=\"white\" transform=\"translate(0 0.134262)\"><\/rect> <\/clippath> <\/defs> <\/svg> Support fearless journalism<\/li>\n<li> <svg width=\"24\" height=\"24\" viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"> <g clip-path=\"url(#clip0_1078_5986)\"> <\/path> <\/path> <\/g> <defs> <clippath> <rect width=\"23.4329\" height=\"23.4329\" fill=\"white\" transform=\"translate(0 0.134262)\"><\/rect> <\/clippath> <\/defs> <\/svg> Read The Daily Express online, advert free<\/li>\n<li> <svg width=\"24\" height=\"24\" viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"> <g clip-path=\"url(#clip0_1078_5986)\"> <\/path> <\/path> <\/g> <defs> <clippath> <rect width=\"23.4329\" height=\"23.4329\" fill=\"white\" transform=\"translate(0 0.134262)\"><\/rect> <\/clippath> <\/defs> <\/svg> Get super-fast page loading<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/cdn.images.express.co.uk\/img\/logo\/logo-premium-subscription.png\"><\/p>\n<h3>Rick Stein&#8217;s breadcrumbed pork and tonkatsu sauce recipe<\/h3>\n<p>Start by prepping the pork. Cut the meat diagonally in half, then place the pieces between two sheets of greaseproof paper.<\/p>\n<p>Bash the covered meat with a rolling pin until they are just 3mm thick, then remove the paper and season with salt and pepper.<\/p>\n<p>Combine all of the sauce ingredients in a bowl and set aside for later. Arrange the beaten egg, flour and breadcrumbs in three separate bowls ready for the pork.<\/p>\n<p><\/p>\n<p>Dip each piece in a bowl of flour, then beaten egg, then lastly in the breadcrumbs.<\/p>\n<p>Heat the clarified butter, ghee or oil &#8211; whichever one you&#8217;re using, in a large frying pan. Once hot and bubbly, gently lower in the pork and leave it to fry for around three minutes on each side until golden and crisp.<\/p>\n<p>Once cooked, remove the pork from the pan then slice it up into strips and and serve with the finely shredded cabbage.<\/p>\n<p>Drizzle with the tonkatsu sauce, then add some lemon wedges on the side.<\/p>\n<p>Source: <a href=\"https:\/\/www.express.co.uk\/life-style\/food\/1841642\/Rick-Stein-recipes-pork-tonkatsu\" target=\"_blank\" rel=\"noopener\">Read Full Article<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Katsu sauce gets its sweet, tangy flavour from the variety of spices used and the soft onion and garlic flavours.<\/p>\n","protected":false},"author":2,"featured_media":9088,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rick Stein&#039;s breadcrumbed pork tonkatsu is &#039;really easy to make&#039; - 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