Tonkatsu pork
Wine to try
2009 Bream Creek Chardonnay, Tasmania, A$28
Pork and chardonnay are natural partners with a real harmony between the weight and texture of the wine and the meat. With this dish it’s not the pork (similar to a schnitzel) but the Tonkatsu sauce that determines the wine. The inclusion of (hot) English mustard in the sauce and as an accompaniment precludes rich, complex chardonnays. The selected Bream Creek has some bottle age but remains a clear, bright and tight chardonnay with delicate flavours of pink grapefruit and fresh stone fruits. A gentle kiss of oak provides the weight and structure to match that of the dish, while its refreshing acidity will help cleanse the palate.
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Tonkatsu pork
Serves
4
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½
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small white cabbage, finely shredded
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4 (about 800 g)
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pork loin chops
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50 g
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plain flour
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2
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eggs, beaten
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150 g
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panko breadcrumbs
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1 litre
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vegetable oil for frying
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1
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large carrot, peeled and shredded
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| Tonkatsu sauce |
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2 tbsp
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Worcestershire sauce
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2 tbsp
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soy sauce
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2 tbsp
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caster sugar
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2 tbsp
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sake
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1 tsp
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English mustard powder
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To serve:
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steamed rice, Japanese-style pickles, English mustard, lemon wedges
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1
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Place cabbage in a bowl, cover with plastic wrap and refrigerate until ready to use.
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2
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To make Tonkatsu sauce, place all ingredients in a small saucepan over medium heat and bring to the boil. Reduce heat to low and simmer for 5-7 minutes or until thickened. Remove from heat and allow to cool.
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3
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Place pork chops on a sheet of plastic wrap then cover with another layer of wrap. Using a meat tenderiser or rolling pin carefully flatten the pork to 2cm thick.
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4
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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.
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5
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Dip a pork chop in the flour, making sure both sides are well covered with flour and shake off any excess. Next, dip the pork chop into the egg and then the breadcrumbs, ensuring that it is completely covered. Place on a plate. Repeat process with remaining chops and refrigerate for 30 minutes.
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6
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Heat vegetable oil in a large saucepan over medium heat until it reaches 170C, 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.
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7
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Deep-fry the pork chops, in batches, for about 5-6 minutes, turning with kitchen tongs. Drain on kitchen paper and rest.
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8
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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.
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This recipe is from the April/May 2013 issue of Gourmet Traveller WINE.
RECIPE Andy Harris
PHOTOGRAPHY William Meppem
STYLING Hannah Meppem and Sabine Schmitz
DRINK SUGGESTION Peter Bourne