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Tonkatsu Pork

Serves 4

Preparation 35 minutes

COOKing TIME 20 minutes

Recipe Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


½ small white cabbage, finely shredded
4 pork loin chops (about 800g)
50g plain flour
2 eggs, beaten
150g panko breadcrumbs
1L vegetable oil for frying
1 large carrot, peeled and shredded

2 tbsp Worcestershire sauce
2 tbsp soy sauce
2 tbsp caster sugar
2 tbsp sake
1 tsp English mustard powder

TO SERVE: steamed rice, Japanese-style pickles, English mustard, lemon wedges.


1 Place cabbage in a bowl, cover with plastic wrap and refrigerate until ready to use.

2 To make the tonkatsu sauce, place all ingredients in a small saucepan over medium heat and bring to the boil. Reduce heat to low, simmer for 5-7 minutes or until thickened. Remove from heat and allow to cool.

3 Place pork chops on a sheet of plastic wrap and cover with another layer of wrap. Using a meat tenderiser or rolling pin, flatten the pork to 2cm thick.

4 Place flour on a plate and season with sea salt and freshly ground black pepper. Place eggs in a shallow plate and the breadcrumbs on another plate.

5 Dip a pork chop in the flour, making sure both sides are well covered and shake off any excess.

6 Next, dip into the egg and then the breadcrumbs, ensuring the chop is completely covered. Place on a plate. Repeat process with remaining chops and refrigerate for 30 minutes.

7 Heat vegetable oil in a large saucepan over medium heat until it reaches 170˚C. check by dropping some breadcrumbs into the oil to see if they rise immediately to the top. If they do, the oil is the correct temperature.

8 Deep-fry the pork chops, in batches, for about 5-6 minutes, turning with kitchen tongs. Drain on kitchen paper and rest.

9 To serve, divide cabbage and carrot between plates. Place a sliced pork chop and lemon wedge on each plate and serve with the Tonkatsu sauce, English mustard, Japanese-style pickles and steamed rice.

Wine Match

2018 Nigl Gartling Grüner Veltliner, Kremstal, Austria, A$36

This is a Japanese recipe, but tonkatsu pork has similarities with a Vienna schnitzel – although the meat is pork not veal. Even the sauce is somewhat Western with the inclusion of Worcestershire sauce and English mustard along with more traditional soy sauce and rice wine and the accompanying cabbage has an echo of sauerkraut. So, it’s a bit of fun to match this Japanese ‘schnitzel’ with an Austrian wine and a groovy grüner veltliner is just the trick.

The Nigl is fresh and vibrant with a compelling depth and texture, its spicy white pepper flavours working well with the tonkatsu sauce. There’s sufficient weight and structure to lap up the richness of the protein laden pork chops. Job done.