Name: Ground pork cutlet (Menchi Katsu)
Yield: 5 people
Ingredients: 650g ground pork; 1 onion - finely chopped - drain well; - Ingredient A -; 1 egg; 30g panko/bread crumbs - soak in 40ml milk; 1 tsp fine salt; 1 tbsp curry powder; 1/2 tsp sugar; 1 tsp ginger powder; 1 tsp garlic powder; For the coating; 1 egg - mix with 2 tbsp milk; some of plain flour; some of panko/bread crumbs; For the sauce; tonkatsu sauce; worcestershire sauce - mix with mayonnaise; cabbage - shredded

Ground pork cutlet (Menchi Katsu)

Persons

Ingredients

650g ground pork
1 onion - finely chopped - drain well

- Ingredient A -

1 egg
30g panko/bread crumbs - soak in 40ml milk
1 tsp fine salt
1 tbsp curry powder
1/2 tsp sugar
1 tsp ginger powder
1 tsp garlic powder

For the coating

1 egg - mix with 2 tbsp milk
some of plain flour
some of panko/bread crumbs

For the sauce

tonkatsu sauce
worcestershire sauce - mix with mayonnaise
cabbage - shredded

Instructions

1. In a bowl, add ground pork, chopped onion (drained), and all the ingredient A. Knead well with your hand until the meat mixture becomes sticky.
2. Scoop some of meat mixture and shape into an oval shape patty and place on a plate. Coat with flour, then egg, and panko/bread crumbs. Let rest in the fridge for about 15 mins.
3. Gently place the menchi-katsu into the oil. For the first 1~2min, don’t touch them as they are soft and would break up easily. Turn them and deep-fry until all sides are light brown and crispy or until the juices run clear when pierced with a bamboo skewer.
4. Transfer to a plate lined with paper towels to drain excess oil.
5. Serve hot with shredded cabbage and sauce!

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