Tonkatsu (Crumbed Fried Pork) With Barbecue Sauce

Ingredients

• 500g Pork loin
• 125ml Wild Appetite Teriyaki Marinade
• Pinch each of salt and pepper
• 60g Plain flour
• 6 Egg yolks, beaten with 30ml of water
• 120g Panko (Japanese bread crumbs)
• Spring onions
• Pickled ginger
• Savoy cabbage, finely shredded Oil, for frying

• 125ml Wild Appetite Spicy Plum Sauce
• 125ml Wild Appetite Blueberry & Wild Pepper Sauce
• 125ml Wild Appetite The 'Original’ Barbecue Sauce

Method

Trim the pork and cut into bite size pieces.
Place in a glass dish, pour over the Wild Appetite Teriyaki Marinade and allow to marinate for 20 minutes.
Drain off excess marinade and sprinkle the Pork slices with the salt and pepper and lightly coat in flour.
Dip into the egg mixture and then into the breadcrumbs. Press the crumbs in with your fingertips to ensure an even coating.
Place the crumbed pork in a single layer on the plate and refrigerate, uncovered, for at least 30 minutes.

Meanwhile, prepare the garnishes.
Peel away the outside layers of the spring onions, then slice the stems very finely and place into a bowl of cold water until serving time.
Slice the ginger and set aside with the shredded cabbage.

Heat the oil in a heavy-based frying pan until hot.
Cook the crumbed pork pieces until golden brown on both sides, then drain on kitchen paper.

Serve around the dipping sauces and garnish with shredded cabbage, spring onions and pickled ginger.

2 per person.

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