These crispy fried pork cutlets are a Japanese home-cooking classic.
Photo by Farideh Sadeghin
Prep: 8-12 hours brining
Total: 45 minutes
1 (2-pound) piece pork loin
1 cup granulated sugar
1 cup kosher salt
1 tablespoon whole coriander seeds
1 tablespoon whole black peppercorns
2 cups potato starch
4 large eggs, lightly beaten
1/2 head green cabbage, thinly sliced
1/2 cup|153 grams Tonkatsu sauce
1 teaspoon toasted sesame seeds
1. Slice the pork into 1-inch-thick pieces and refrigerate until ready to use.
2. Place the sugar, salt, coriander seeds, peppercorns, and 6 cups water in a large saucepan and bring to a boil. Cook until the sugar and salt has dissolved, then cool completely. Add the pork into the brine, cover, and refrigerate overnight.
3. The next day, remove the pork from the brine, discarding the brine. Dry the pork completely. Using a meat tenderizer, flatten the pork into 1/2-inch thick pieces.
4. Place the potato starch, eggs, and breadcrumbs in 3 separate shallow bowls. Working with one piece of pork at a time, dredge the pork completely in the potato starch, then dip it in the egg, then coat it completely in the breadcrumbs. Repeat with remaining pieces of pork. Set aside on a plate while your oil heats.
5. Heat 2 inches oil in a large saucepan until a deep-fry thermometer reads about 295°F. Working in batches, cook the pork, turning as needed, until golden brown and a meat thermometer inserted into the thickest part of the pork reads 145°F. Transfer to a cutting board and slice into 3/4-inch-thick pieces.
6. Serve the tonkatsu with shredded cabbage. If you like, grind the sesame seeds slightly in a mortar and pestle and add them to the tonkatsu sauce. Serve immediately.
This article originally appeared on Munchies US.