PORK TONKATSU WITH SHREDDED CABBAGE

INGREDIENTS ± Serves 10-12 10-12 boneless pork loin steaks 4-4 ½ tsp salt Black pepper Plain flour, for coating 5-6 eggs, very lightly beaten 125-150g fresh white breadcrumbs 1-1/2 soft green cabbage, finely shredded Oil, for deep frying Commercial tonkatsu sauce (available in markets) PROCEDURE 1. Strip any fat on the pork steaks to ensure the meat remains flat when frying. Then beat the pork with a meat mallet or rolling pin to tenderize it. Season with the salt and black pepper and dust the pork lightly with flour. 2. Dip the steaks into the egg first and then coat them with the breadcrumbs. Press the breadcrumbs on to the steaks with your fingers to ensure they stick well. Chill for about 10 minutes to allow the coating time to set slightly. 3. Meanwhile, soak the shredded cabbage in cold water for about 5 minutes. Drain well and chill. 4. Slowly heat the oil for deep frying to 165-170°C/330-340°F. Deep fry two steaks at a time for about 6 minutes, turning them until they are crisp and golden. Skim any floating breadcrumbs from the oil occasionally to prevent them from burning. Drain the steaks well and keep hot. 5. Cut the steaks into 2cm/ ¾ inch strips and place on a plate. Arrange the cabbage beside the pork and pour sauce over. Serve immediately.

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