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Tonkatsu crumbed pork with radish salad


Serves: 2 as a main dish
timePrep time: 25 mins
timeTotal time:
Tonkatsu crumbed pork with radish salad
Recipe by Alex CraciunRecipe photograph by Maja Smend

Tonkatsu crumbed pork with radish salad


Serves: 2 as a main dish
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
660Kcal
Fat
37gr
Saturates
6gr
Carbs
39gr
Sugars
13gr
Fibre
2gr
Protein
42gr
Salt
2gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

For the tonkatsu sauce
  • 50ml tomato ketchup
  • 1 tbsp Worcestershire sauce
  • ½ tbsp Japanese soy sauce
  • ½ tbsp mirin
  • ½ tbsp caster sugar
  • ½ tsp Dijon mustard
  • a pinch of garlic granules
For the radish salad
  • 50g round radishes
  • 50g breakfast radishes, or extra round radishes
  • 50g kohlrabi or mooli
For the salad dressing
  • 1½ tbsp white wine vinegar
  • 3 tbsp olive oil
For the tonkatsu pork
  • 2 pork loin steaks (about 150g each)
  • vegetable oil, for frying (about 1 litre)
  • 40g panko breadcrumbs
  • 25g plain flour, seasoned
  • 1 medium egg, beaten

Step by step

Get ahead
You can make the sauce and coat the pork a few hours before serving. Cover and chill. Chill any leftover sauce for up to 2 weeks.
  1. First, make the tonkatsu sauce by stirring together all the ingredients in a small bowl. Set aside to allow the flavours to develop.
  2. Make the radish salad and dressing. Slice the radishes and kohlrabi as thinly possible, preferably with a mandoline. For the salad dressing, mix the white wine vinegar and olive oil together, using a hand blender to emulsify, and season with salt and pepper. Toss the radishes in the dressing.
  3. Lay the pork loin steaks on a chopping board. Cover with clingfilm and flatten to 1cm thick, using a rolling pin. Cut notches into the fat of each steak, 1cm apart, and season on both sides with salt and pepper.
  4. In a deep frying pan, pour vegetable oil until it is 3cm deep, allowing plenty of room for the oil to bubble up. Heat to 180°C – if you don't have a kitchen thermometer, test the heat by sprinkling a few panko crumbs in – they should bubble and rise to the top.
  5. While the oil is heating, you can begin the breadcrumbing process. Line up 4 plates. Put the flour on the first, the beaten egg on the second, the panko breadcrumbs on the third, and layer kitchen paper on the fourth.
  6. Take a flattened pork steak and coat it in flour on both sides, shaking off the excess. Next, dip it in the egg, coating on both sides. Finally, lay the steak on the panko breadcrumbs, piling the breadcrumbs on top with your fingers and pressing them into the meat. Repeat for the second steak.
  7. Once the oil is at temperature, slide the pork into the pan. Cook for about 4 minutes until golden, then remove with a slotted spoon and leave on the paper-lined plate to drain.
  8. To serve, slice the tonkatsu pork into 2.5cm-wide strips, and place on the plate with a heap of the radish salad and an extra dab of Dijon mustard, if you like. Drizzle around 2 tablespoons tonkatsu sauce on each plate or serve in a small bowl.

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