• Pork loin (tonkatsu cut)2 slices
• Salad oilabout 1mm depth in pan
• ★Salta pinch
• ★Black pepperto taste
• ★Cake flourto taste
• ★Cooking sake2 tbsp
• ★Mirin2 tbsp
• ★Sugar1 tbsp
• ★Soy sauce2 tbsp
• ★Garlic (tube)2-3 cm
• ★Ginger (tube)2-3 cm

1. 1

   Make a slit between the fat and lean meat on the 2 pork loin slices, then score the surface with about 10 small cuts to prevent shrinking during cooking.

2. 2

   Rub a pinch of salt and black pepper to taste over the pork meat, then let it sit for about 5 minutes to absorb the seasoning.

3. 3

   Dust the pork meat evenly with cake flour, tap off any excess flour to ensure a uniform coating.

4. 4

   Add about 1mm of salad oil to the pan in its cold state and place the pork meat skin-side down.

5. 5

   Heat over high heat until oil is hot and small bubbles appear, then reduce to medium heat. When the lean meat begins to rise, press down gently with cooking chopsticks to shape it properly.

6. 6

   Once browned all over, flip and cook over low to medium heat for about 3 minutes until the underside is cooked through.

7. 7

   Once cooked, transfer to a paper towel, wrap with aluminum foil, and let rest for about 5 minutes to settle the meat juices.

8. 8

   Wipe away about 90% of the oil from the pan, then add in order: 2 tbsp cooking sake, 2 tbsp mirin, 1 tbsp sugar, 2 tbsp soy sauce, 2-3 cm garlic tube, and 2-3 cm ginger tube.

9. 9

   Scrape up the flavorful browned bits from the bottom of the pan while mixing well, then simmer and reduce until you reach your desired sauce consistency.

10. 10

    Taste and adjust if needed, then lightly coat the pork with the sauce to finish.

The key to perfect pork sauté is balancing a flavorful sauce while preserving the crispy texture of the meat. Adding the sauce at the end is recommended.

• Calories420 kcal
• Protein32 g
• Fat28 g
• Carbs12 g
• Sodium1.8 g