Kojimaponsuke's authentic pork saute is seriously the best — crispy on the outside, super juicy on the inside, and that sauce is just incredible♪
Ingredients
2 servings- Pork loin (for tonkatsu)2 slices
- Vegetable oilabout 1mm depth in the pan
- ★Salta pinch
- ★Black pepperto taste
- ★All-purpose flourto taste
- ★Cooking sake2 tbsp
- ★Mirin2 tbsp
- ★Sugar1 tbsp
- ★Soy sauce2 tbsp
- ★Garlic (tube)2–3 cm
- ★Ginger (tube)2–3 cm
Directions
25 min- 1
Score the border between the fat and meat on both pork loin slices, making about 10 cuts total to prevent shrinkage during cooking.
- 2
Rub a pinch of salt and pepper to taste into both sides of the pork, then let sit for about 5 minutes to allow the seasoning to absorb.
- 3
Dust both sides of the pork with all-purpose flour, then pat off any excess flour thoroughly.
- 4
Pour vegetable oil to about 1mm depth in a frying pan and place the pork presentation-side down while the pan is still cold.
- 5
Turn the heat to high. Once bubbles appear in the oil, reduce to medium heat. When the meat starts to puff up, press it down with chopsticks to keep it flat.
- 6
Once the bottom is nicely browned, flip the pork and cook on low to medium heat for about 3 minutes until the other side is fully cooked through.
- 7
Transfer the cooked pork onto a sheet of paper towel, wrap loosely with aluminum foil, and let it rest for about 5 minutes to allow the juices to settle.
- 8
Wipe out about 90% of the oil remaining in the pan, then add all the ★ seasonings. Scrape up the flavorful browned bits left in the pan and stir well, simmering until the sauce thickens.
- 9
Taste and adjust the seasoning as needed, then quickly coat the pork with the sauce and serve.
Tips
The key to a great pork saute is to keep the meat crispy while coating it well with the sauce. It's best to drizzle or toss the sauce on at the very end just before serving.
Nutrition
Per serving- Calories340 kcal
- Protein21 g
- Fat16 g
- Carbs14 g
- Sodium1.6 g
Kojimaponsuke's authentic pork saute is seriously the best — crispy on the outside, super juicy on the inside, and that sauce is just incredible♪
Ingredients
2 servings- Pork loin (for tonkatsu)2 slices
- Vegetable oilabout 1mm depth in the pan
- ★Salta pinch
- ★Black pepperto taste
- ★All-purpose flourto taste
- ★Cooking sake2 tbsp
- ★Mirin2 tbsp
- ★Sugar1 tbsp
- ★Soy sauce2 tbsp
- ★Garlic (tube)2–3 cm
- ★Ginger (tube)2–3 cm
Directions
25 min- 1
Score the border between the fat and meat on both pork loin slices, making about 10 cuts total to prevent shrinkage during cooking.
- 2
Rub a pinch of salt and pepper to taste into both sides of the pork, then let sit for about 5 minutes to allow the seasoning to absorb.
- 3
Dust both sides of the pork with all-purpose flour, then pat off any excess flour thoroughly.
- 4
Pour vegetable oil to about 1mm depth in a frying pan and place the pork presentation-side down while the pan is still cold.
- 5
Turn the heat to high. Once bubbles appear in the oil, reduce to medium heat. When the meat starts to puff up, press it down with chopsticks to keep it flat.
- 6
Once the bottom is nicely browned, flip the pork and cook on low to medium heat for about 3 minutes until the other side is fully cooked through.
- 7
Transfer the cooked pork onto a sheet of paper towel, wrap loosely with aluminum foil, and let it rest for about 5 minutes to allow the juices to settle.
- 8
Wipe out about 90% of the oil remaining in the pan, then add all the ★ seasonings. Scrape up the flavorful browned bits left in the pan and stir well, simmering until the sauce thickens.
- 9
Taste and adjust the seasoning as needed, then quickly coat the pork with the sauce and serve.
Nutrition
Per serving- Calories340 kcal
- Protein21 g
- Fat16 g
- Carbs14 g
- Sodium1.6 g
Tips
The key to a great pork saute is to keep the meat crispy while coating it well with the sauce. It's best to drizzle or toss the sauce on at the very end just before serving.