Crispy Japanese Pork Tonkatsu

Mix up the sauce ingredients in a small bowl, set aside whilst preparing the rest of the dish.

Pound pork chops to tenderize the meat. They should be about 2cm thick. Rub a pinch of salt and pepper onto both sides of the meat.

In a bowl, whisk egg and milk.

Prepare two plates, one with flour and one with the panko breadcrumbs. First coat the meat with flour on both sides. Dip into the egg and milk mixture. Then press into the panko breadcrumbs, making sure pork is fully covered.

Heat oil in a pan to 170ºC (340ºF). If you don’t have a thermometer, just drop a piece of panko into the pan. When it’s sizzling, you know the oil is ready.

While oil is heating, shred cabbage and set to one side of a plate.

Carefully place the coated pork chops into the oil and cook for about 4 minutes on each side (8 minutes total) or until golden brown. When the oil stops crackling, that usually means they’re ready.

Plate up next to the shredded cabbage. Drizzle the sauce (or serve on the side) and garnish with lemon. Serve with a portion of rice and miso soup if desired.