Tonkatsu-Inspired Pork and Cabbage Salad
Tonkatsu pork with a shredded cabbage side salad- a flavourful budget take on the classic Japanese dish.
Servings: 4
Calories: 539kcal
Ingredients
- 4 pork loins, pounded
- 1 white cabbage, shredded
- 3 stalks of celery, sliced on the bias
- 3 tbsp milk
Cupboard Essentials
- 1 tbsp Dijon mustard + more to serve
- 1 tbsp soy sauce + more to serv
- 1 tbsp flour
- 1 tsp garlic granules
- 100 g panko breadcrumbs
- 2 tbsp rice vinegar
- 100 ml rapeseed oil
Instructions
- Pound the pork loins to a 1-inch thickness. In one plate, add the flour, garlic granules, Dijon and milk. Season with salt and pepper and whisk to combine.
- On a separate plate, add the panko breadcrumbs. Dredge the pork loins in the wet mix, then the dry, using your hands to firmly press the breadcrumbs to help them bind to the pork.
- Add rapeseed oil to a wide/deep frying pan to a depth of 2cm. Allow the oil to preheat over medium heat. Once hot, add two of the pork loins gently into the pan with metal tongs. After two minutes, or once crispy and golden, rotate to fry the other side.
- Cook for a further 2 minutes. Remove from the pan and set aside on a wire rack. Repeat with the other two pork loins.
- For the cabbage salad, coat the shredded cabbage in 2 tbsp rice vinegar, 1 tbsp soy sauce, a pinch of salt and pepper and a drizzle of optional olive oil. Use your hands to incorporate.
- Serve a portion of salad with a crispy tonkotsu-inspired pork loin. Add a helping of mustard and enjoy!
Notes
- You can air fry or bake the pork loins instead of shallow frying. I like to toast the breadcrumbs before breading so that you get more of a golden brown end result. After toasting the panko, let them cool, then follow the dredging steps. Then bake for 20 minutes at 200°C or 15 minutes in the airfryer at 200°C.
- Season the pork with salt as soon as it's removed from the oil. This will help the salt to bind with the crispy breadcrumbs.
Nutrition
Calories: 539kcal | Carbohydrates: 38g | Protein: 33g | Fat: 28g