Deep-Fried Pork Fillet Recipe
 This invigorating Japanese dish is so good
that some restaurants serve nothing else. The pork is always garnished
with a heap of very finely shredded white cabbage.
Ingredients: (Serves 4)
1 white cabbage
4 pork loin chops or cutlets, boned
Plain (all-purpose) flour, to dust
Vegetable oil, for deep-frying
2 eggs, beaten
50 g/2 oz/1 cup dried white breadcrumbs
Salt and ready-ground mixed pepper
Prepared English (hot) mustard, to garnish
Japanese pickles, to serve
For the sauce:
60 ml/4 tablespoons Worcestershire sauce
30 ml/2 tablespoons good-quality tomato
ketchup
5 ml/1 teaspoon shoyu
Method:
Quarter the cabbage and remove the central
core. Slice the wedges very finely with a vegetable slicer or a sharp
knife. Make a few deep cuts horizontally across the fat of the meat. This
prevents the meat curling up while cooking. Rub a little salt and pepper
into the meat and dust with the flour, then shake off any excess.
Heat the oil to 180ºC/350ºF, or until a cube
of bread browns in 45 seconds. Dip the meat in the beaten eggs, then coat
with breadcrumbs. Deep-fry two pieces at a time for 8-10 minutes, or until
golden brown. Drain on a wire rack or on kitchen paper. Repeat until all
the pieces of pork are deep-fried.
Heap the cabbage on four individual serving
plates. Cut the pork crossways into 2 cm/¾ inch thick strips and arrange
them to your liking on the cabbage. To make the ton-katsu sauce, mix the
Worcestershire sauce, ketchup and shoyu in a jug (pitcher) or gravy boat.
Serve the pork and cabbage immediately, with the sauce, mustard and
Japanese pickles. Pickles can also be served in separate dishes, if you
like.
Happy Cooking,
Carol |
