Tonkatsu Breaded Pork

LARD “Le Fondant”

The ultimate comfort food as the autumn slowly gives way to winter. This recipe from the Land of the Rising Sun offers a crispy taste of the Orient. Sublim’ “Le Fondant” lard brings plenty of flavour to the tonkatsu pork for a gourmet treat.

SEE MORE LARD “Le Fondant”

Preparation : 30 mins

Baking : 10 mins

Serves 4

4 thick pork cutlets (at least 2 cm)

150 g Panko breadcrumbs

40 g flour

1 egg

150 g white rice

¼ white cabbage

Approx. 100 g Sublim’ “Le Fondant” lard

• For the Sauce :

2 tbsp oyster sauce

1 tbsp soy sauce

1 tbsp ketchup

1 tbsp Worcestershire sauce

Ustensils

3 bowls

1 frying pan

Préparation

Take out three bowls, one each for the: flour, beaten egg plus 1 tablespoon of water, Panko breadcrumbs;
Use a knife to score the surface of the pork cutlets, so they keep their shape as they cook;
Season with salt and pepper;
Dip the cutlets one at a time in the flour, egg and Panko breadcrumbs;
Refrigerate;
Cook the rice;
Finely chop the cabbage and soak in cold water until ready to serve;
Prepare the sauce by mixing all the ingredients;
In a frying pan, heat 4 to 6 tablespoons of Sublim’ “Le Fondant” lard and fry the breaded cutlets until nice and golden;
Drain on kitchen paper and cut into 2 cm thick slices;
Serve with rice and cabbage and drizzle with Tonkatsu sauce.

Suggestion: Cook the cutlets 2 by 2 for better results

Soup, or puree?